Difference between revisions of "Team:SMS Shenzhen/Experiments"

 
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     <h1>I Overview of Experiment Design Ideas</h1>
 
     <h1>I Overview of Experiment Design Ideas</h1>
 
     <p style="font-size: 18px">There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.</p>
 
     <p style="font-size: 18px">There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.</p>
 
              
 
              
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        <b style="font-size: 20px">Abstract</b>
 
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        <p style="font-size: 18px">The goal of this experiment is to measure the physical properties, especially stability, of dextran, sucrose and glucose as the substrates and the products of the reaction. </br>In the experiment, a standard curve in relation between glucose concentration and absorbance will be determined under neutral pH condition in room temperature. Then, the stabilities of sugars will be measured by DNS chromogenic method, after being water bathing in different realistic temperatures and pH conditions simulating the oral cavity.</p>
 
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<h1>II Experiment Design</h1>
 
<h1>II Experiment Design</h1>
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<b style="font-size: 20px">1. General hypothesis</b>
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<font color = "green" ><h3>Please click on "more details" to view detailed experiment designs and procedures.</h3></font>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<h1> </h1>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<b style="font-size: 20px">Experiment 1: Preliminary Experiments: </b>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<p style="font-size: 18px">We characterize the stability of reaction participant sugers in various of realistic thermal and pH conditions</p>
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<a href="https://2018.igem.org/Team:SMS_Shenzhen/Experiments/PriliminaryExperiments">
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<b style="font-size: 20px">2. Preliminary Experiments: </b>
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<u><font color = "green" ><b style="font-size: 18px">(Click here for more details)</b></font></u>
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<p style="font-size: 18px">(1) Hypothesis: There is a linear relationship between Glucose concentration and the absorbance in 550nm.</br>
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(2) Aim:
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<blockquote><p style="font-size: 18px">a) Construct the standard curve between the concentration of glucose and its absorbance.</br> b) Considering the effects of the external environment on Dextran and sucrose in the real reaction, we control the variables separately and design experiments on the pH and hydration of dextran under thermal conditions.</p>  
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</blockquote></br> <p style="font-size: 18px">(3) Design: </p>
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<b style="font-size: 20px">Experiment 2: Enzyme Activity Measurements</b>
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<p style="font-size: 18px">We measure the activity of two target enzymes - DexA and FruA</p>
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<a href="https://2018.igem.org/Team:SMS_Shenzhen/Experiments/EnzymeActivity">
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<u><font color = "green" ><b style="font-size: 18px">(Click here for more details)</b></font></u>
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<b style="font-size: 20px">Design 2</b>
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<h1> </h1>
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<p style="font-size: 18px">Here will be the Design 2</p>
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<b style="font-size: 20px">Experiment 3: Optic Observation of Enzyme Effectiveness on Teeth sample</b>
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<p style="font-size: 18px">We demonstrated how our project will function on real scale teeth by using colour developing agent of dental plaque and image analysis</p>
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<b style="font-size: 20px">Design 3</b>
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<a href="https://2018.igem.org/Team:SMS_Shenzhen/Experiments/OpticObservation">
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<p style="font-size: 18px">Here will be the Design 3</p>
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<u><font color = "green" ><b style="font-size: 18px">(Click here for more details)</b></font></u>
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<h1>III Modeling</h1>
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<b style="font-size: 20px">General references</b>
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<p style="font-size: 18px">Here will be the references</p>
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<h1>IV References</h1>
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<b style="font-size: 20px">Design 1</b>
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<p style="font-size: 18px">References for Design 1</p>
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<b style="font-size: 20px">Design 2</b>
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<p style="font-size: 18px">References for Design 2</p>
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<b style="font-size: 20px">Design 3</b>
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<p style="font-size: 18px">References for Design 3</p>
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    <img src="https://static.igem.org/mediawiki/2018/f/f3/T--SMS_Shenzhen--expeTop.jpg" width="100%">
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    <h1>I Overview of Experiment Design Ideas</h1>
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    <p style="font-size: 18px">There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.</p>
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        <b style="font-size: 20px">Abstract</b>
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        <p style="font-size: 18px">The goal of this experiment is to measure the physical properties, especially stability, of dextran, sucrose and glucose as the substrates and the products of the reaction. \nIn the experiment, a standard curve in relation between glucose concentration and absorbance will be determined under neutral pH condition in room temperature. Then, the stabilities of sugars will be measured by DNS chromogenic method, after being water bathing in different realistic temperatures and pH conditions simulating the oral cavity.</p>
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<h1>II Experiment Design</h1>
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<b style="font-size: 20px">1. General hypothesis</b>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<p style="font-size: 18px">Here will be the general hypothesis</p>
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<b style="font-size: 20px">2. Preliminary Experiments: </b>
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<p style="font-size: 18px">(1) Hypothesis: There is a linear relationship between Glucose concentration and the absorbance in 550nm.\n
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(2)Aim: \na) Construct the standard curve between the concentration of glucose and its absorbance.\n b) Considering the effects of the external environment on Dextran and sucrose in the real reaction, we control the variables separately and design experiments on the pH and hydration of dextran under thermal conditions.\n(3) Design: </p>
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<b style="font-size: 20px">Design 2</b>
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<p style="font-size: 18px">Here will be the Design 2</p>
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<b style="font-size: 20px">Design 3</b>
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<p style="font-size: 18px">Here will be the Design 3</p>
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<h1>III Modeling</h1>
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<b style="font-size: 20px">General references</b>
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<p style="font-size: 18px">Here will be the references</p>
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<h1>IV References</h1>
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<b style="font-size: 20px">Design 1</b>
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<p style="font-size: 18px">References for Design 1</p>
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<b style="font-size: 20px">Design 2</b>
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<p style="font-size: 18px">References for Design 2</p>
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<b style="font-size: 20px">Design 3</b>
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<p style="font-size: 18px">References for Design 3</p>
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Latest revision as of 03:37, 18 October 2018

Title

Title

I Overview of Experiment Design Ideas

There are three crucial aspects we can focus on to prove the plausibility of our design concept, including the preliminary characteristic determination of participant sugars, the enzyme activities of the two target enzymes in realistic conditions of oral cavities, and the optic observations about the enzyme effectiveness on real scale teeth.

II Experiment Design

Please click on "more details" to view detailed experiment designs and procedures.

Experiment 1: Preliminary Experiments:

We characterize the stability of reaction participant sugers in various of realistic thermal and pH conditions

(Click here for more details)

Experiment 2: Enzyme Activity Measurements

We measure the activity of two target enzymes - DexA and FruA

(Click here for more details)

Experiment 3: Optic Observation of Enzyme Effectiveness on Teeth sample

We demonstrated how our project will function on real scale teeth by using colour developing agent of dental plaque and image analysis

(Click here for more details)