Team:Austin Texas/human practices

From 2014.igem.org

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A couple of weeks later, we presented this data set at the 2014 South by Southwest (SXSW) festival as part of the SXSW Create section, which focuses on maker/hacker/do-it-yourself science and technology.  As part of this outreach, we explained our project and synthetic biology to a wide range of people (figure 3 '''[NEED]''' - poster).  Many people who came by had little to no background in science or technology, and even most of the ones who did had not heard about synthetic biology. By discussing our experiments with bacteria and coffee, an interesting and easy to understand application, we were able to explain what synthetic biology is and how it can be used in a beneficial way.  Occasionally, these conversations would branch out into wider topics of science and technology.
A couple of weeks later, we presented this data set at the 2014 South by Southwest (SXSW) festival as part of the SXSW Create section, which focuses on maker/hacker/do-it-yourself science and technology.  As part of this outreach, we explained our project and synthetic biology to a wide range of people (figure 3 '''[NEED]''' - poster).  Many people who came by had little to no background in science or technology, and even most of the ones who did had not heard about synthetic biology. By discussing our experiments with bacteria and coffee, an interesting and easy to understand application, we were able to explain what synthetic biology is and how it can be used in a beneficial way.  Occasionally, these conversations would branch out into wider topics of science and technology.
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This included a follow up conversation with one of the owners of the "Brew & Brew", whose coffee seemed to have significantly more caffeine.  The owners concluded, after discussing our project and the coffee brewing process, that the specific pot of coffee was probably just not fully drained, i.e. there was less water in the batch than normal, resulting in a higher caffeine/volume content.  However, similar conversations were had between the entire team and the various coffee shops and baristas during the collection and presentation processes.
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This included a follow up conversation with one of the owners of Wright Bros. Brew & Brew, whose coffee seemed to have significantly more caffeine.  The owners concluded, after discussing our project and the coffee brewing process, that the specific pot of coffee was probably just not fully drained, i.e. there was less water in the batch than normal, resulting in a higher caffeine/volume content.  However, similar conversations were had between the entire team and the various coffee shops and baristas during the collection and presentation processes.

Revision as of 04:46, 12 October 2014