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<p style="text-align: right;"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://static.igem.org/mediawiki/2018/9/93/T--Edinburgh_OG--Tm.jpeg" width="330" height="100"/></p> | <p style="text-align: right;"><img style="display: block; margin-left: auto; margin-right: auto;" src="https://static.igem.org/mediawiki/2018/9/93/T--Edinburgh_OG--Tm.jpeg" width="330" height="100"/></p> | ||
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+ | In the lab, we measured the melting temperatures of PHBV produced from strains expressed phaA and/or bktB. From the melting curves of the material, we may infer an approximate range of the molar composition of the PHBV polymer (table below). Comparing the inferred molar ratio based on literature with the surface plot (right) showing the PHBV composition from various enzyme levels, we can make a number of observations. | ||
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First, the maximal percentage of PHV in the co-polymer is approximately 30%. Compared to the significantly higher ratios predicted from our previous experiment with different propionate substrate levels, we may speculate that the enzyme level does not act as a great contributing factor to the %PHV as the amount of fatty acid supplied. Of course, this should be a tentative remark given the skeptical nature of the model. | First, the maximal percentage of PHV in the co-polymer is approximately 30%. Compared to the significantly higher ratios predicted from our previous experiment with different propionate substrate levels, we may speculate that the enzyme level does not act as a great contributing factor to the %PHV as the amount of fatty acid supplied. Of course, this should be a tentative remark given the skeptical nature of the model. |
Revision as of 22:13, 15 October 2018