Difference between revisions of "Team:Paris Bettencourt/Notebook/Idli and micro-organisms"

Line 5: Line 5:
  
  
 +
<div id="notebookContent">
  
 
<!-- 2 au 9 juillet -->
 
<!-- 2 au 9 juillet -->
Line 29: Line 30:
 
<!-- 29 juillet -->
 
<!-- 29 juillet -->
  
−
<div id="notebookContent">
 
 
<a name="july" class="anchor"><h1></h1></a>
 
<a name="july" class="anchor"><h1></h1></a>
 
<h2 class="date one">July 29th</h2><br><br>
 
<h2 class="date one">July 29th</h2><br><br>

Revision as of 13:36, 3 September 2015

July 2nd to 9th



I experiented different recipes to make idli come from India. I tried to do it with different rice and lentill (called dall in india). Finally, I chose to do this recipe with basmati rice and indian dall.

July 12th to 14th and 16th to 18th



I did grow ''Saccharomyce cerevisiae'' with mCherry and geneticin resistance genes in idli. I added 2 ml of a yeast growth solution (YPD) with an OD600 of 0.455 after the soaking phase and the mixing and grinding of rice and dall together.

July 29th



Test of the titration protocol with spectrophotometer for the Vitamin A (protocol titration)
I tested this protocol and tried to calibrate it. I used, like food sample, 1g of rice and I did 8 bottles with 8 different concentrations of pure vitamin A from 10 -1 to 10 -8 mg.ml-1.

Results :
We can just observe concentrations higher than 10-3mg.ml-1.