Team:ITESM-CEM/Notebook

From 2014.igem.org

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<a name="Jul13"><h4>July 2013</h4></a>
<a name="Jul13"><h4>July 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>Team iGEM TEC CEM was assembled on July 24. A total of 12 persons, from different areas and backgrounds were selected to take a part in this project. Team captain Carlos Meza organized meetings with all the members in order to explaining what iGEM was and the theoretical bases of the competition.</p>
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<a name="Aug13"><h4>August 2013</h4></a>
<a name="Aug13"><h4>August 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>Brainstorming. Each team member shared different propositions for the project, with different approaches to a variety of subjects. Afterwards, individually or in pairs, several ideas were explored more thoroughly, with the intention to consolidate the theorical basis, experimental development and applications. All of this was done taking the igem requirements into account.</p>
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  <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
 
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<a name="Sep13"><h4>September 2013</h4></a>
<a name="Sep13"><h4>September 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>We approached several members of the faculty here at Tec CEM, to see if they wanted to be our advisors, based on the needs of the different projects. Finally, we selected Dr. Edgar García (PH.D. in Biotechnology) M.C. Ana Laura Torres (Master in Sciences), and Dr. Aurora Antonio (PH.D. in Enzimology).</p>
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<a name="Oct13"><h4>October 2013</h4></a>
<a name="Oct13"><h4>October 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p> Time to develop the brainstormed ideas obtained on August</p>
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  <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
 
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<a name="Nov13"><h4>November 2013</h4></a>
<a name="Nov13"><h4>November 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>Time to develop the brainstormed ideas obtained on August</p>
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  <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
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<a name="Dec13"><h4>December 2013</h4></a>
<a name="Dec13"><h4>December 2013</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>We were ready to choose our project</p>
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   <li><b> December 13, 2013 </b>After a couple months of brainstorming, we finally exposed our project candidates to our advisors, Dr. edgar, m.c. ana laura, and dr. aurora; our career director Dr. Berenice Vergara, and the Biotechnology and Chemical Engineering Department director, Dr. Josefina Castillo. During this session, said advisors helped us choose by making remarks regarding the experimental development, viability, and potential applications for every project. At the end, 3 candidates were selected for further examination, in order to ensure that the project was an adequate proposal for a competition of this caliber.</li><br>
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   <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
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   <li><b>December 15</b>A second meeting was scheduled in order to make the final decision. Voting was done to choose the best project. Lipofuscine degradation was the chosen one. *Dramatic music* During the holiday break, we all had to do research in order to come back in January with all set up for the project.</li><br>
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<h2>2014</h2>
<h2>2014</h2>
<a name="Jan14"><h4>January 2014</h4></a>
<a name="Jan14"><h4>January 2014</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>After thorough considerations during the holiday break, it was deemed that the project would have better viability with cholesterol degradation instead of  lipofuscine degradation. This way, there was a new approach for the project, and the application was set on medical biorremediation for the treatment of artheroschlerosis.</p>
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  <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
 
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<a name="Feb14"><h4>February 2014</h4></a>
<a name="Feb14"><h4>February 2014</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
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       <p>Work groups were assigned</p>
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   <li><b>The whole february </b>Since laboratory work would be carried out in the summer, work groups were assigned in order to cover other aspects of the project, such as sponsorships, mathematical modelling, human practices, in silico analysis of the biobricks and so forth. Throughout this period each group worked individually and result reports were given out during the weekly meetings.</li><br>
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<a name="Mar14"><h4>March 2014</h4></a>
<a name="Mar14"><h4>March 2014</h4></a>
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       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
+
       <p>In spite of the division in work groups, every memeber of the team carried out research, in order to ensure that we all had the theoretical bases and that we all deeply knew what the project was about. During this month, Mario Dominguez was helping the team with the theory regarding the mathematical modelling, which was to be carried out alongside the experimental development.
-
<ul>
+
</p>
-
  <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
-
 
+
-
  <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
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-
  <li><b>Semana 3 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
-
 
+
-
  <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
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</ul>
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<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
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<a name="Apr14"><h4>April 2014</h4></a>
<a name="Apr14"><h4>April 2014</h4></a>
-
       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
+
       <p>Having adequate theoretical bases, final desing of the plasmid began, while taking into account the necessary biobricks. This way, a general protocol for the summer work could be drafted. Sponsorship search began and contact was established with different corporations.</p>
<ul>
<ul>
-
   <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>April 5.</b>First human practices: DNA extraction and synbio for kids.</li><br>
-
 
+
-
  <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
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+
-
  <li><b>Semana 3 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
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-
 
+
-
  <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
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<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
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<a name="May14"><h4>May 2014</h4></a>
<a name="May14"><h4>May 2014</h4></a>
-
       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
+
       <p>Lets start Wet Lab!</p>
<ul>
<ul>
-
   <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>May 11.</b>Design of primers to obtain new Biobricks.</li><br>
-
   <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>May 21.</b>BioBricks arrived! Now lab work could begin.</li><br>
-
   <li><b>Semana 3 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>May 24.</b>First day of the second activity of human practices; Synthetic Biology Course.</li><br>
 +
 
 +
  <li><b>May 31.</b>Second day of Synbio course.</li><br>
-
  <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
 
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<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
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<a name="Jun14"><h4>June 2014</h4></a>
<a name="Jun14"><h4>June 2014</h4></a>
-
       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
+
       <p>Lab-work keeps going!</p>
<ul>
<ul>
-
   <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Weak 1. </b>/ of June was the last and third day of Synbio Course </li><br>
-
   <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Weak 2.</b>During this week, the first PCR assays were carried out under different conditions, in order to find the optimal ones. Previously extracted plasmid pcDNA myc his 3.1. Optimal conditions were found for CMV and NeoR.</li><br>
-
   <li><b>Semana 3 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Weak 3.</b>PCR assays were carried out under different conditions, in order to find the optimal ones. Previously extracted plasmid pcDNA myc his 3.1. Optimal conditions were found for Ori and BGHPA.</li><br>
-
   <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
+
   <li><b>Weak 4. </b>We were preparing the third human practices activity; Medical Biotechnology Course. Having July 21 as the first day. Work with the iGem kit started. The different mediums and cultures were prepared in order to correctly carry out the transformations. After several tests, the correct antibiotic concentration was found for each biobrick. Each team member was assigned with a transformation, in order to leard how to use the kit and get ahead with the work.</li>
</ul>
</ul>
<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
-
 
-
 
-
 
<a name="Jul14"><h4>July 2014</h4></a>
<a name="Jul14"><h4>July 2014</h4></a>
-
       <p>Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.</p>
+
       <p>Lets use iGEM Plates!</p>
<ul>
<ul>
-
   <li><b>Semana 1 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Semana 1 </b>After LB plaques grew with the different transformations, the bacteria were regrown in liquid medium in order to ensure presence of the plasmids. 2 cultures were made out of each colony, in order to avoid loss of any transformed colony whatsoever.</li><br>
-
   <li><b>Semana 2 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Semana 2 </b>During this week, plasmid extraction in order to have available plasmids from different colonies and to confirm the presence of our BioBricks of interest. Electrophoresis was carried out in order to ensure correct plasmid extraction. Now we could carry out the next step: digestion</li><br>
-
   <li><b>Semana 3 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li><br>
+
   <li><b>Semana 3 </bSummer break!</li><br>
-
   <li><b>Semana 4 </b>Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.</li>
+
   <li><b>Semana 4 </b>To confirm the presence of our wanted BioBricks, enzymatic digestion was carried out with different restriction enzymes on the plasmids. Samples were run in gel and this way the presence of the BioBricks was confirmed. Once this was done, cryopreservation of what was left of the colonies was done in order to have them available for posterior usage.</li>
</ul>
</ul>
<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>
<br><gotop><a href="#top">Back to top ↑</a></gotop><br><br>

Revision as of 02:24, 16 October 2014

TEC-CEM | Notebook

ITESM-CEM | Enzy7-K me

Notebook 3401
 

2013

July 2013

Team iGEM TEC CEM was assembled on July 24. A total of 12 persons, from different areas and backgrounds were selected to take a part in this project. Team captain Carlos Meza organized meetings with all the members in order to explaining what iGEM was and the theoretical bases of the competition.


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August 2013

Brainstorming. Each team member shared different propositions for the project, with different approaches to a variety of subjects. Afterwards, individually or in pairs, several ideas were explored more thoroughly, with the intention to consolidate the theorical basis, experimental development and applications. All of this was done taking the igem requirements into account.


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September 2013

We approached several members of the faculty here at Tec CEM, to see if they wanted to be our advisors, based on the needs of the different projects. Finally, we selected Dr. Edgar García (PH.D. in Biotechnology) M.C. Ana Laura Torres (Master in Sciences), and Dr. Aurora Antonio (PH.D. in Enzimology).


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October 2013

Time to develop the brainstormed ideas obtained on August


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November 2013

Time to develop the brainstormed ideas obtained on August


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December 2013

We were ready to choose our project

  • December 13, 2013 After a couple months of brainstorming, we finally exposed our project candidates to our advisors, Dr. edgar, m.c. ana laura, and dr. aurora; our career director Dr. Berenice Vergara, and the Biotechnology and Chemical Engineering Department director, Dr. Josefina Castillo. During this session, said advisors helped us choose by making remarks regarding the experimental development, viability, and potential applications for every project. At the end, 3 candidates were selected for further examination, in order to ensure that the project was an adequate proposal for a competition of this caliber.

  • December 15A second meeting was scheduled in order to make the final decision. Voting was done to choose the best project. Lipofuscine degradation was the chosen one. *Dramatic music* During the holiday break, we all had to do research in order to come back in January with all set up for the project.


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2014

January 2014

After thorough considerations during the holiday break, it was deemed that the project would have better viability with cholesterol degradation instead of lipofuscine degradation. This way, there was a new approach for the project, and the application was set on medical biorremediation for the treatment of artheroschlerosis.


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    February 2014

    Work groups were assigned

    • The whole february Since laboratory work would be carried out in the summer, work groups were assigned in order to cover other aspects of the project, such as sponsorships, mathematical modelling, human practices, in silico analysis of the biobricks and so forth. Throughout this period each group worked individually and result reports were given out during the weekly meetings.


    Back to top ↑

    March 2014

    In spite of the division in work groups, every memeber of the team carried out research, in order to ensure that we all had the theoretical bases and that we all deeply knew what the project was about. During this month, Mario Dominguez was helping the team with the theory regarding the mathematical modelling, which was to be carried out alongside the experimental development.


    Back to top ↑

    April 2014

    Having adequate theoretical bases, final desing of the plasmid began, while taking into account the necessary biobricks. This way, a general protocol for the summer work could be drafted. Sponsorship search began and contact was established with different corporations.

    • April 5.First human practices: DNA extraction and synbio for kids.


      • Back to top ↑

      May 2014

      Lets start Wet Lab!

      • May 11.Design of primers to obtain new Biobricks.

      • May 21.BioBricks arrived! Now lab work could begin.

      • May 24.First day of the second activity of human practices; Synthetic Biology Course.

      • May 31.Second day of Synbio course.


        • Back to top ↑

        June 2014

        Lab-work keeps going!

        • Weak 1. / of June was the last and third day of Synbio Course

        • Weak 2.During this week, the first PCR assays were carried out under different conditions, in order to find the optimal ones. Previously extracted plasmid pcDNA myc his 3.1. Optimal conditions were found for CMV and NeoR.

        • Weak 3.PCR assays were carried out under different conditions, in order to find the optimal ones. Previously extracted plasmid pcDNA myc his 3.1. Optimal conditions were found for Ori and BGHPA.

        • Weak 4. We were preparing the third human practices activity; Medical Biotechnology Course. Having July 21 as the first day. Work with the iGem kit started. The different mediums and cultures were prepared in order to correctly carry out the transformations. After several tests, the correct antibiotic concentration was found for each biobrick. Each team member was assigned with a transformation, in order to leard how to use the kit and get ahead with the work.

        Back to top ↑

        July 2014

        Lets use iGEM Plates!

        • Semana 1 After LB plaques grew with the different transformations, the bacteria were regrown in liquid medium in order to ensure presence of the plasmids. 2 cultures were made out of each colony, in order to avoid loss of any transformed colony whatsoever.

        • Semana 2 During this week, plasmid extraction in order to have available plasmids from different colonies and to confirm the presence of our BioBricks of interest. Electrophoresis was carried out in order to ensure correct plasmid extraction. Now we could carry out the next step: digestion

        • Semana 3
        • Semana 4 To confirm the presence of our wanted BioBricks, enzymatic digestion was carried out with different restriction enzymes on the plasmids. Samples were run in gel and this way the presence of the BioBricks was confirmed. Once this was done, cryopreservation of what was left of the colonies was done in order to have them available for posterior usage.

        Back to top ↑

        August 2014

        Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.

        • Semana 1 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 2 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 3 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 4 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        Back to top ↑

        September 2014

        Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.

        • Semana 1 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 2 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 3 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 4 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

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        October 2014

        Bacon ipsum dolor sit amet chuck ribeye jowl hamburger brisket biltong. Turducken pig frankfurter ball tip, ribeye filet mignon short loin brisket shank spare ribs. Corned beef drumstick doner biltong brisket, boudin kielbasa jerky salami leberkas.

        • Semana 1 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 2 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 3 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

        • Semana 4 Nullam at turpis in felis molestie iaculis vel non turpis. Duis egestas varius urna, sit amet mattis sem ullamcorper non. Etiam maximus nulla at quam placerat, at tempus tortor lacinia. Vestibulum varius augue sapien, non blandit ex blandit eget. Cras fermentum, augue eu feugiat ornare, ante lorem vehicula ligula, at dictum neque turpis ac sapien. In dictum elementum vestibulum. Pellentesque at fermentum sem, finibus mollis justo.

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