Team:CSU Fort Collins

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<h1> 2013 </h1>
 
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<p>Mission: Continue Last Year’s Success, with a side of ‘Save the World’
 
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Last year, CSU's gluten-free beer project and its potential for success in the brewing industry in Fort Collins (and beyond) set the bar quite high for the 2013 team here at CSU. All student team members, save one were new to the iGEM competition, and this combination of factors meant that our new project had to be one that would make substantial waves at the Toronto contest. We spent some of the first week researching prior iGEM projects and the parts that we had available and their functions, then some more time just spitballing ideas - possible projects that would be feasible and practical to pursue. We had many strong contenders, from transcription factors that produced specific pigments of light, capable of being read by computers that would make synthetic biology a digital process, to droplets consumers could place in their drinks at bars that would change color and luminesce in the presence of any unwanted drugs. At the beginning of week two, we took a vote and decided on two projects.
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<h1> 2013 </h1>
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The first was culturally relevant to the scene in Fort Collins - a yeast that could seal a hole in a bicycle tire and also re-inflate it, as well as give off a color indication notifying the user when said yeast was low on fuel.  
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<h2>Mission: Continue Last Year’s Success, with a side of ‘Save the World’</h2>
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The second was a globally relevant project that would prove to be much more complicated. We wanted to design a yeast that would ingest the salt in seawater, sequester it, and then be easily removed from a sample so as to provide clean and potable drinking water. The yeast could then be caused to dump its store of salt so as to provide the necessary components for a salt powered battery. Such a project could hold untold benefits the world over, as 1 in 9 people worldwide lack access to a clean water source, and 1 in 4 lack electrical energy.
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<p>Last year, the CSU iGEM team’s gluten-free beer project and its potential for success in the brewing industry in Fort Collins (and beyond) set the bar quite high for the 2013 team here at CSU. All but one of the student team members were new to the iGEM competition, and this combination of factors meant that our new project had to be one that would make substantial waves at the Toronto jamboree. The first week of summer was spent learning about past iGEM projects and the parts/devices at our disposal, as well as brainstorming possible projects that would be both feasible and practical to pursue. We had many strong contenders, from transcription factors that led to production of specific light pigments, capable of being read by computers that would make synthetic biology a digital process, to droplets consumers could place in their drinks at bars that would change color and fluoresce in the presence of any unwanted drugs. At the beginning of week two, we decided to pursue three different projects.</p>
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We were excited at the prospect of making a difference in the world, but knew our work would be cut out for us. The more research we did, the more difficult the project seemed to become, but we powered through, knowing the scope of our project was now much larger than our 6 man team, with much more on the line then a little nerd competition in Canada. </p><br>
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<h2>Our Projects</h2>
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<p>The first project involved desalination of water using S. cerevisiae modified to sequester and store salt within its vacuole. Read more about this globally-relevant idea <a href="https://2013.igem.org/Team:CSU_Fort_Collins/Desalination">here</a>.</p><br />
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<p>The second project was the inflation of a bicycle inner tube using yeast, culturally relevant to bike-friendly Fort Collins. Read more about this project <a href="https://2013.igem.org/Team:CSU_Fort_Collins/SHItires">here</a>.</p><br />
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<p>The third project was an extension of last year’s development of gluten-free beer using modified yeast to break down gluten during the brewing process. Read more about our gluten-free mission <a href="https://2013.igem.org/Team:CSU_Fort_Collins/Beer">here</a>.</p><br />
You can like our team on <a href="https://www.facebook.com/csuIGEM2013">Facebook.</a>  
You can like our team on <a href="https://www.facebook.com/csuIGEM2013">Facebook.</a>  
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<p>We proudly roam the steepest and most treacherous mountain sides, looking for adventure, and exploring whatever comes our way. We do not back down from challenges, instead we charge them head on. Although we do occasionally clash heads, we power through our disagreements, because... we are the CSU Rams!!!</p>
<p>We proudly roam the steepest and most treacherous mountain sides, looking for adventure, and exploring whatever comes our way. We do not back down from challenges, instead we charge them head on. Although we do occasionally clash heads, we power through our disagreements, because... we are the CSU Rams!!!</p>
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Latest revision as of 03:20, 28 September 2013

2013

Mission: Continue Last Year’s Success, with a side of ‘Save the World’

Last year, the CSU iGEM team’s gluten-free beer project and its potential for success in the brewing industry in Fort Collins (and beyond) set the bar quite high for the 2013 team here at CSU. All but one of the student team members were new to the iGEM competition, and this combination of factors meant that our new project had to be one that would make substantial waves at the Toronto jamboree. The first week of summer was spent learning about past iGEM projects and the parts/devices at our disposal, as well as brainstorming possible projects that would be both feasible and practical to pursue. We had many strong contenders, from transcription factors that led to production of specific light pigments, capable of being read by computers that would make synthetic biology a digital process, to droplets consumers could place in their drinks at bars that would change color and fluoresce in the presence of any unwanted drugs. At the beginning of week two, we decided to pursue three different projects.

Our Projects

The first project involved desalination of water using S. cerevisiae modified to sequester and store salt within its vacuole. Read more about this globally-relevant idea here.


The second project was the inflation of a bicycle inner tube using yeast, culturally relevant to bike-friendly Fort Collins. Read more about this project here.


The third project was an extension of last year’s development of gluten-free beer using modified yeast to break down gluten during the brewing process. Read more about our gluten-free mission here.


You can like our team on Facebook.

RamStrong

We proudly roam the steepest and most treacherous mountain sides, looking for adventure, and exploring whatever comes our way. We do not back down from challenges, instead we charge them head on. Although we do occasionally clash heads, we power through our disagreements, because... we are the CSU Rams!!!



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