Difference between revisions of "Team:METU Turkey/Description"
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<p align=center>We modernized m-cherry (BBa_J06504) part to report the absence of the gluten protein in a solution or in a dough that our updated Kumamax enzyme is inactive in the environment. When the absence of the protein of the gluten our repoter gene is expressed and give red light to environment. Besides LacI promoter works under acidic environment in the dough formation. | <p align=center>We modernized m-cherry (BBa_J06504) part to report the absence of the gluten protein in a solution or in a dough that our updated Kumamax enzyme is inactive in the environment. When the absence of the protein of the gluten our repoter gene is expressed and give red light to environment. Besides LacI promoter works under acidic environment in the dough formation. | ||
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Revision as of 05:08, 12 September 2015
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