Team:Austin Texas/human practices

From 2014.igem.org

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(Impact on Synthetic Biology)
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Similar conversations involving science, synthetic biology, coffee, and the community occurred throughout the entire SXSW event.  The various coffee shop owners and baristas were curious if they could employ science to help them make a better drink or a more customizable product.  Some of the SXSW attendees were in the coffee making business and were interested in thinking about whether such science could be used to understand where the caffeine goes during each step in the coffee-making process. Additionally, a number of individuals who home brew coffee of kombucha or other organic drinks wondered if we could test their samples to determine the amount of caffeine they have in their beverages.  We, of course, said yes!
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Similar conversations involving science, synthetic biology, coffee, and the community occurred throughout the entire SXSW event.  The various coffee shop owners and baristas were curious if they could employ science to help them make a better drink or a more customizable product.  Some of the SXSW attendees were in the coffee making business and were interested in thinking about whether such science could be used to understand where the caffeine goes during each step in the coffee-making process.
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Additionally, a number of individuals who home brew coffee of kombucha or other organic drinks wondered if we could test their samples to determine the amount of caffeine they have in their beverages.  We, of course, said yes! The challenge of accurately detecting caffeine in biological products is fascinating, and we hope to further refine our methods in the future, as we cannot currently fully differentiate between caffeine and certain other xanthines.  Hopefully, we will be able to reach out again next year and develop an even better synthetic biology application.

Revision as of 16:03, 17 October 2014