Team:UC Davis

From 2014.igem.org

(Difference between revisions)
 
(One intermediate revision not shown)
Line 41: Line 41:
The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component  of our device. With each component combined,  we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh. <br><br>
The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component  of our device. With each component combined,  we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh. <br><br>
-
<a href="https://static.igem.org/mediawiki/2014/a/a9/Gold_Medal_Criteria_Paper-final_ver.pdf" class="brightlink">Read full version of our practice and policy report</a><br>
+
<a href="https://static.igem.org/mediawiki/2014/0/07/UC_Davis_iGEM_2014_Practical_Implications_for_the_Development_and_Deployment_of_Engineered_Biosensors_in_Olive_Oil_Production.pdf" class="brightlink">Read full version of our practice and policy report</a><br>
</p>
</p>
</div>
</div>
-
<!--Begin Showbox-->
 
-
<div class="floatboxwide">
 
-
<table class="showboxwide">
 
-
      <tr>
 
-
        <td>
 
-
          <div>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Project_Overview">
 
-
            <img src="https://static.igem.org/mediawiki/2014/1/10/Protein_box_UCD_2014.png" class="blur">
 
-
          </a>
 
-
          </div>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Project_Overview"><h3>Project</h3></a>
 
-
          <p>Learn about how we connected engineered enzyme specificity to electrochemistry to build a biosensor capable of characterizing rancidity in Olive Oil.
 
-
          </p>
 
-
          </a>
 
-
        </td>
 
-
        <td>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Signal_Oil">
 
-
          <img src="https://static.igem.org/mediawiki/2014/6/65/Square_electrode_photo_UCD_igem_2014.jpg" class="blur">
 
-
          </a>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Signal_Oil">
 
-
          <h3>Results</h3>
 
-
          </a>
 
-
          <p>We accomplished our goal of distinguishing rancid from non-rancid oils. Take a look at our final results here!
 
-
        </td>
 
-
        </tr>
 
-
        <tr>
 
-
        <td>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Criteria">
 
-
          <img src="https://static.igem.org/mediawiki/2013/f/f3/Judgingbutton_UCDavis.jpg" class="blur" />
 
-
          <!--img src="https://static.igem.org/mediawiki/2013/9/97/UCD_2013_HO_Button.jpg" class="blur"-->
 
-
          </a>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Criteria">
 
-
          <h3>Criteria</h3>
 
-
          </a>
 
-
          <p>Take a look at how we met the gold medal criteria for this year's iGEM.
 
-
          </p>
 
-
        </td>
 
-
        <td>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Bios">
 
-
          <img src="https://static.igem.org/mediawiki/2014/a/a5/Simon_bio_photo_ucd_2014.jpeg" class="blur">
 
-
          </a>
 
-
          <a href="https://2014.igem.org/Team:UC_Davis/Bios">
 
-
          <h3>Acknowledgements</h3>
 
-
          </a>
 
-
          <p>Meet the team that made it happen! Take a look at our sponsors and advisors. 
 
-
          </p>
 
-
        </td>
 
-
        </tr>
 
-
      </table>
 
-
    </div>
 
-
 
-
<!--End Showbox-->
 
</body>
</body>
</html>
</html>

Latest revision as of 05:45, 24 November 2014

UC Davis iGEM 2014

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.

The project consisted of four components: Protein Engineering, Electrochemistry, Development of a user friendly potentiostat and signal processing. We were able to provide proof of concept for each component of our device. With each component combined, we had a fully functional electrochemical biosensor that could distinguish rancid olive oil from fresh.

Read full version of our practice and policy report