IGEM team meeting nodes 6/9/14
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Attendees:
Lou - New to group; DIY elec house security; found us via meetup
Craig -
Patrik
Ahnon
David Poole - SFState, studying proteins; has done projects on Kappa Casein
Advait - High Schooler in August, interested in Biology and Synthetic Biology
Rebecca - grad student - modern biotech literature interested in ethical, legal issues
* will be out of town until beginning August Mohammed - San Mateo State - Physiology
Alan Rockefeller - mycologist, interested in dna sequencing and pcr
Jing -
**underlineImportant Links:underline**
\url{https://wiki.counterculturelabs.org/index.php/Vegan\_cheese} (read it)
\url{http://www.muufri.com/}
\url{https://twitter.com/**Muufri**}
I. Introduction
II. Cloning strategy :(\url{https://docs.google.com/viewer?a=v\&pid=forums\&srcid=MDQ3ODI0ODE4NDM3NTM4NjIyMzUBMDQ2NzU0NjgyMDc0MzQwNjQ5NjEBMDB3alltOGlnSklKATAuMQEBdjI)}
Cathal Garvey's codon optimization tool: \url{https://pypi.python.org/pypi/pysplicer}
Our Vegan Cheese wiki, with tons of sequence info:
\url{https://wiki.counterculturelabs.org/index.php/Vegan\_cheese/Molecular\_biology}
III. Budget
* A. DNA - **Order with BioBricks enzymes excluded; Human**
* B. Cloning Experiments (into e. coli)
* C. Cloning (into S. cerevisae)IV. Expression and purification strategies
V. Press
Bay Area iGEM get-together at Santa Cruz
Biocurious safety training (Probably this Wednesday)
* Dear SF Bay Area DIYbio team,
*
* Hello! My name is Ana Sifuentes from iGEM HQ.
* The UCSC iGEM team is planning to organize a meetup in late July and would like to know if your team is interested in attending.
*
* You may send your reply to Rolando Perez
* This is his email address - *rcperez@ucsc.edu- *and the forwarded message is below.
*
* Thanks!
*
* *Ana Sifuentes*
* iGEM Foundation
* One Kendall Square
* Cambridge, MA
* USA
* +1 617-500-8336
*
* ---------- Forwarded message ----------
* From: **Rolando Perez** <rcperez@ucsc.edu>
* Date: 2014-05-29 13:42 GMT-04:00
* Subject: iGEM Meetup Setup, UCSC
* To: ana@igem.org
*
* Hello Ana,
*
* We spoke yesterday regarding a meet up we would like to set up for the California teams. We would like to host the meet up here at UCSC in Santa Cruz, CA in late July. We would like to invite all of the other California iGEM teams for a poster session and social mixer. We would greatly appreciate your suggestions. Thank you for your time.
iGEM biosafety forms due... done!
* \url{**http://igem.org/Test/About\_Our\_Lab?team\_id=1531**}** the form is filled out, and editable.**
*
David: brewers add casein to beer for stabilization!
* may be interesting angle for fundraising
* Specifically - Casein is one of the proteins used as a fining agent, \url{http://en.wikipedia.org/wiki/Finings}
* From : \url{https://winemakermag.com/26-a-clearer-understanding-of-fining-agents}
* **Caseinate (positive charge):** Casein is a protein found in milk and commercially available as potassium caseinate. It can be used as a gelatine substitute to reduce the tannins in red wine, and remove brown color from oxidized white wines or blush. If over used, it can strip character and desirable qualities from the wine. Some home winemakers actually use skimmed milk as a fining agent. Nevertheless, casein can be difficult to add to wine since it will react with the acid in wine immediately and lose its effect as a fining agent when you try to simply stir it in. However, if it is injected into the wine with a large syringe or basting bulb it enters the wine under pressure as a visible cloud burst, and will work more effectively.
* Essentially it is used in the filtering process to stabilize and clarify beer and wine insoluble parts.
* Having spoken with my few friends in the wine labs... there isn't really much interest towards making vegan-specific wine or beer products with a GM-based casein source. The existing wine and beer products that are already vegan already sate the demand.
*
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