Team:DTU-Denmarkgogo
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Revision as of 12:28, 1 August 2014
Glycerol stock-preservation |
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1. Add one ml sterile 50% glycerol to a cryotube.
2. Add one ml overnight culture to a cryotube from step 1. 3. Store at -80 °C |
PCR |
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Georgi Dimitrov |
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Kristian Barret Karlsen |
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Kristian Jensen |
Motivation I am very interested in synthetic biology, so joining the university’s iGEM team seemed like an obvious choice. I am excited about the prospect of completing our own research project and hopefully contributing to the synthetic biology community. Major contributions How do you prefer spinach? Juiced - with a dash of vodka (or two). |
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Mark Thomas Østerlund |
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Motivation I have a deep fascination with the possibilities of synthetic biology. The fact that we are know capable of tailoring organisms to fit our specific needs is just astonishing! Besides it’s a great opportunity to pick up some new skills relevant to working in a different kind of group. Major contributions Wiki How do you prefer spinach? In a salmon-spinach pie. |
Rasmus Bech |
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Motivation I joined iGEM in order to take part in a project where the students have more control and responsibility than other projects at DTU. It was also a motivation being part of a team, as large projects at DTU most often are individual. Major contributions How do you prefer spinach? I prefer spinach in a salad with strawberry, red onion, pine nuts, feta and a dressing with Balsamico vinegar, oil, sugar, soy sauce and tabasco. |
Thor Bech Johannesen |
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Motivation As a student at DTU you get to do plenty of project work, however it is mostly carried out individually or in a small group, with very specific goals and a high degree of supervision. iGEM offers the opportunity to work on a much larger project with a high degree of autonomy, where everything from the overall goals and strategy to design of experiments is left for the students to manage. This provides a great opportunity to experience the challenges of actual research projects Major contributions How do you prefer spinach? Luminescent and far away from my taste buds. |
Overview |
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