Team:UNITN-Trento/Attributions

From 2013.igem.org

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                 B. fruity starts from an initial idea of Caterina and was further developed and implemented by the entire team
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                 <i>B. fruity</i> starts from an initial idea of Caterina and was further developed and implemented by the entire team
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                 Bruno, Thomas, Michele
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                Modeling
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                Gabriele and Emil
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                 Fabio e Viola
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                 Fabio and Viola
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                 <b>Cristina Del Bianco</b> for his unvaluable help and constant omnipresence. Our main contact for support, was able to guide us from beginning to end of the project, keeping the team united and focused on results. She also took an exciting Synbio/iGEM training course!
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                 <b>Cristina Del Bianco</b> for her unvaluable help and constant omnipresence. Our main contact for support, was able to guide us from beginning to end of the project, keeping the team united and focused on results. She also was our Instructor for an exciting Synbio/iGEM training course in the Spring!
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                 The laboratory of <a src="http://www.science.unitn.it/labfm/pmwiki/pmwiki.php">Atomic and Molecular Physics Laboratory</a> of the University of Trento for access to all gas chromatography equipment. <b>Damiano Avi</b> and <b>Marco Scapinello</b> for help troubleshooting the protocol for ethylene and MeSA detection;
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                 The laboratory of <a href="http://www.science.unitn.it/labfm/pmwiki/pmwiki.php">Atomic and Molecular Physics Laboratory</a> of the University of Trento for access to all gas chromatography equipment. <b>Damiano Avi</b> and <b>Marco Scapinello</b> for help troubleshooting the protocol for ethylene and MeSA detection;
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                 Colorimetric assays on fruit were done in the Industrial Engineering Department (<a href="http://www.unitn.it/en/dii/28286/materials-engineering">Laboratory of Supercritical Fluids</a>, Ing. Sara Spilimbergo) under the supervision of <b>Giovanna Ferrentino</b>;
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                 Colorimetric assays on fruit were done in the Industrial Engineering Department (<a href="http://www.unitn.it/en/dii/28286/materials-engineering">Laboratory of Supercritical Fluids</a>, Eng. Sara Spilimbergo) under the supervision of <b>Giovanna Ferrentino</b>;
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                 Angelo Digiacomo helped us with the graphical design of B. fruity vending machine.
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                 Angelo Digiacomo helped us with the graphical design of <i>B. fruity</i> vending machine.
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         <span class="tn-subtitle">We would like also to thank:</span>
         <span class="tn-subtitle">We would like also to thank:</span>
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<li> the University of Trento for supporting this initiative
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                 the <a href="http://www.unitn.it/en/cibio">Centre for Integrative Biology</a> and prof. Alessandro Quattrone for providing materials and access to instrumentation;
                 the <a href="http://www.unitn.it/en/cibio">Centre for Integrative Biology</a> and prof. Alessandro Quattrone for providing materials and access to instrumentation;
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                 LMU Munich iGEM team 2012 and prof. Mascher for sending us Bacillus subtilis plasmids;
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                 LMU Munich iGEM team 2012 and prof. Mascher for sending us their <i>Bacillus subtilis</i> plasmids;
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<img id="black_board" src="https://static.igem.org/mediawiki/2013/9/91/Thank-you-blackboard_%281%29.jpg" alt="thank you all">
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        <span class="tn-effect">Last but not least we want to thank the University of Trento<br />for investing a lot of money and resources!</span>
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        <img id="black_board" src="https://static.igem.org/mediawiki/2013/9/91/Thank-you-blackboard_%281%29.jpg" alt="thank you all"><br>
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Latest revision as of 16:58, 4 October 2013

Attributions

We tried to work together on each aspect of the project, however each of us had a specific task to facilitate the work.

Idea

B. fruity starts from an initial idea of Caterina and was further developed and implemented by the entire team

Cloning

Everybody cloned at least 1 or more biobricks, however our cloning queen was Caterina.

Ethylene subteam

Thomas with the help of Damiano Avi in the physics dept.

MeSA subteam

Michele, Caterina and Gabriele. Michele with the help of Marco Scapinello and Damiano Avi for characterisation by GCMS-FID.

Blue light subteam

Fabio, Bruno, Caterina

Bacillus subteam

Viola, Emil

Fruit tests

Bruno, Thomas, Michele

Modeling

Gabriele and Emil

Wiki

Wiki master: Gabriele
Graphics: Gabriele, Fabio and Thomas
Plots: Bruno
Contents: all team members

Human Resources

All team members

Vending machine

Fabio with the graphical help of Angelo Digiacomo

Logo and T-shirts

Fabio and Viola


SUPPORT
  • Cristina Del Bianco for her unvaluable help and constant omnipresence. Our main contact for support, was able to guide us from beginning to end of the project, keeping the team united and focused on results. She also was our Instructor for an exciting Synbio/iGEM training course in the Spring!
  • Sheref Mansy and Olivier Jousson helped us during our brainstorming and were available in the summer for consultation;
  • Paola Torre helped with lab protocol procedures;
  • Rossella Tomazzolli, Margherita Kos and Matteo Grott ensured a fantastic laboratory space;
  • The laboratory of Atomic and Molecular Physics Laboratory of the University of Trento for access to all gas chromatography equipment. Damiano Avi and Marco Scapinello for help troubleshooting the protocol for ethylene and MeSA detection;
  • Compression tests on fruit were done in the Industrial Engineering Department (laboratory of polymers and composites, prof. Alessandro Pegoretti) under the supervision of Andrea Dorigato;
  • Colorimetric assays on fruit were done in the Industrial Engineering Department (Laboratory of Supercritical Fluids, Eng. Sara Spilimbergo) under the supervision of Giovanna Ferrentino;
  • Angelo Digiacomo helped us with the graphical design of B. fruity vending machine.
We would like also to thank:
  • the University of Trento for supporting this initiative
  • the Centre for Integrative Biology and prof. Alessandro Quattrone for providing materials and access to instrumentation;
  • The Mansy lab for sharing materials and protocols;
  • prof. Graziano Guella and prof. Ines Mancini for helpful chemistry suggestions;
  • Marzia Filippi, from the Safety office, for revising our safety measurements;
  • LMU Munich iGEM team 2012 and prof. Mascher for sending us their Bacillus subtilis plasmids;
  • The laboratory of Dr. W. Winkler at the University of Maryland and the Groeningen iGEM team 2013 for sharing Bacillus subtilis protocols;
  • Michele Forlin for modelling advices;
  • Michele Forlin and Fabio Chizzolini for being such great teaching assistants during the Spring.
thank you all
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