Difference between revisions of "Team:DTU-Denmark"
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| − | <div class="row flex-center sm-no-flex"> | + | <div class="row flex-center sm-no-flex interlabspace"> |
<div class=" sm-no-float col-md-5 bbmobile col-sm-12"> | <div class=" sm-no-float col-md-5 bbmobile col-sm-12"> | ||
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<div class="container"> | <div class="container"> | ||
| − | <div class="row flex-center sm-no-flex"> | + | <div class="row flex-center sm-no-flex interlabspace"> |
<div class=" sm-no-float col-md-5 bbmobile col-sm-12"> | <div class=" sm-no-float col-md-5 bbmobile col-sm-12"> | ||
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setdanishwords(); | setdanishwords(); | ||
} else if(livalue == 2){ | } else if(livalue == 2){ | ||
| − | + | setnorwegianwords(); | |
} else if(livalue == 3){ | } else if(livalue == 3){ | ||
setswedishwords(); | setswedishwords(); | ||
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setfrenchwords(); | setfrenchwords(); | ||
} else if(livalue == 9){ | } else if(livalue == 9){ | ||
| − | + | setrussianwords(); | |
} else if(livalue == 10){ | } else if(livalue == 10){ | ||
setitalianwords(); | setitalianwords(); | ||
} else if(livalue == 11){ | } else if(livalue == 11){ | ||
| − | + | setarabicwords(); | |
} | } | ||
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$( "#front_h1" ).html( front_h1); | $( "#front_h1" ).html( front_h1); | ||
$( "#front_p1" ).html(front_p1 ); | $( "#front_p1" ).html(front_p1 ); | ||
| − | $( "#front_h2" ).html( | + | $( "#front_h2" ).html( front_h2); |
| − | $( "#front_p2" ).html( | + | $( "#front_p2" ).html(front_p2 ); |
| − | $( "#front_h3" ).html( | + | $( "#front_h3" ).html( front_h3); |
| − | $( "#front_p3" ).html( | + | $( "#front_p3" ).html(front_p3 ); |
$("#gif-0").attr('alt', "leap"); | $("#gif-0").attr('alt', "leap"); | ||
$("#gif-1").attr('alt', "video_1"); | $("#gif-1").attr('alt', "video_1"); | ||
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visu_p2 ="Om du er interessert i å gjøre din egen side mer tilgjengelig, kan du klikke nedenfor og lese vår guide for å inkludere de synsskader, fargeblinde, og folk med dårlig hørsel."; | visu_p2 ="Om du er interessert i å gjøre din egen side mer tilgjengelig, kan du klikke nedenfor og lese vår guide for å inkludere de synsskader, fargeblinde, og folk med dårlig hørsel."; | ||
| − | visu_click ="Klikk her"; | + | visu_click ="<a href='https://static.igem.org/mediawiki/2019/b/b3/T--DTU-Denmark--accessibilitypdf.pdf' target='_blank'>Klikk her</a>"; |
// pies | // pies | ||
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visu_p2 ="Если вы заинтересованы в том, чтобы сделать свою собственную страницу более доступной, нажмите ниже и прочитайте наше простое руководство, как вовлечь людей с нарушениями зрения, дальтоников и людей с нарушениями слуха."; | visu_p2 ="Если вы заинтересованы в том, чтобы сделать свою собственную страницу более доступной, нажмите ниже и прочитайте наше простое руководство, как вовлечь людей с нарушениями зрения, дальтоников и людей с нарушениями слуха."; | ||
| − | visu_click ="Нажмите здесь"; | + | visu_click ="<a href='https://static.igem.org/mediawiki/2019/b/b3/T--DTU-Denmark--accessibilitypdf.pdf' target='_blank'>Нажмите здесь</a>"; |
//pies | //pies | ||
Latest revision as of 03:55, 22 October 2019
A World of Biotechnology
Many everyday products are produced using microorganisms such as fungi. The production of these products is regulated by small DNA sequences called promoters. These are necessary tools to optimize the yield of the desired product and minimize the yield of others.
Promoters
These promoters work as regulators for gene expression. Think of it as a gear in a car. Some gears make the car go fast, and others lower the speed. This is done by controlling the transcription of a gene, as it determines the strength at which the RNA polymerase can bind.
Our Library
Therefore we are creating a library of synthetic fungal promoters that are: predictable, robust, and scalable. These were designed using special software based on sequence conservation. In the design we have included feedback from relevant companies and scientists, meaning that the promoters are useful in both industry and academia.
The total annual revenue from enzymes produced by Aspergillus spp. is 480 mio USD per year [3].
A small step for man, a giant LEAP for iGEM
(1) M. Blackwell, “The fungi: 1, 2, 3 ... 5.1 million species?,” Am. J. Bot., vol. 98, no. 3, pp. 426–438, 2011.
(2) I. E. Sweis and B. C. Cressey, “Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports,” Toxicol. Reports, vol. 5, no. August, pp. 808–812, 2018.
(3) S. Siddiqui, Protein Production: Quality Control and Secretion Stress Response. Elsevier B.V., 2016.
