Team:UC Davis

From 2014.igem.org

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           <a href="https://2014.igem.org/Team:UC_Davis/Protein_Engineering">
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           <a href="https://2014.igem.org/Team:UC_Davis/Protein_Engineering"><h3>Project</h3></a>
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           <a href="https://2014.igem.org/Team:UC_Davis/Project_Overview"><h3>Project</h3></a>
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           <p>Learn about how we engineered substrate specificity of Aldehyde Dehydrogenases and how we characterized specificity profiles.
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           <p>Learn about how we connected engineered enzyme specificity to electrochemistry to build a biosensor capable of characterizing rancidity in Olive Oil.  
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           <a href="https://2014.igem.org/Team:UC_Davis/Electrochemistry">
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           <h3>Results</h3>
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           <p>Take a look at how we developed a robust, coupleable electrochemical system to enable detection of various aldehydes in solution.         
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           <p>We accomplished our goal of distinguishing rancid from non-rancid oils. Take a look at our final results here!
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           <h3>Criteria</h3>
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           <p>Take a look at the potentiostat and corresponding software we developed to acquire and process our data.  
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           <p>Take a look at how we met the gold medal criteria for this year's iGEM.  
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           <h3>Acknowledgements</h3>
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           <p>Here's the criteria that we met for this year's team.  
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           <p>Meet the team that made it happen! Take a look at our sponsors and advisors.
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Revision as of 03:54, 18 October 2014

UC Davis iGEM 2014

Project Overview

OliView: An Enzyme Based Electrochemical Biosensor Developed for Olive Oil Quality Control

In a report conducted by the UC Davis Olive Oil Center, it was found that more than 65% of the extra virgin olive oil on shelves around the US is defective due to poor handling or deliberate adulteration with extraneous, non-beneficial oils. The most prevalent and identifying defect in olive oil is rancidity, indicating the absence of expected health benefits such as antioxidants and polyunsaturated fats. This summer, we engineered a biosensor capable of quickly and cheaply evaluating rancidity defects in the chemical profile of olive oil, providing both consumers and retailers with a means of ensuring product quality.

Read full version of our practice and policy report

Project

Learn about how we connected engineered enzyme specificity to electrochemistry to build a biosensor capable of characterizing rancidity in Olive Oil.

Results

We accomplished our goal of distinguishing rancid from non-rancid oils. Take a look at our final results here!

Criteria

Take a look at how we met the gold medal criteria for this year's iGEM.

Acknowledgements

Meet the team that made it happen! Take a look at our sponsors and advisors.

Retrieved from "http://2014.igem.org/Team:UC_Davis"