Difference between revisions of "Team:Nagahama/modeling"
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| − | [[File:Mlzuki.png|800px|thumb|center|Fig. 7-5-1- | + | [[File:Mlzuki.png|800px|thumb|center|Fig. 7-5-1-1.The State of Diffusion in the xy Plain at z=0[mm]]] |
| − | [[File:Mmlzuki.png|800px|thumb|center|]] | + | [[File:Mmlzuki.png|800px|thumb|center|Fig. 7-5-1-2.The State of Diffusion in the yz Plain at x=50[mm]]] |
[https://2015.igem.org/Team:Tokyo_Tech] | [https://2015.igem.org/Team:Tokyo_Tech] | ||
Revision as of 09:22, 14 September 2015
Contents
Modeling Supported
We were helped by Tokyo-Tech
Tokyo-Tech assisted us by constructing a model and running simulations.
Abstract
Our project is preserving food by flavor that E.coli created not cooling.
Therefore,We asked Team Tokyo-Tech to calculate the sufficient amount of culture fluid of E.coli which produce Geraniol(flavor) and time that Geraniol functions to preserve of the food in a certain lunch box.
Setting the situation and method
They constructed a model that They were preserving rice in a certain lunch box and laying the “Geraniol sheet” which contains concentrated Geraniol produced by E.coli on the bottom of the lunch box. Rice was packed in the lanch box and the Geraniol sheet(8W X 8D X 2H) in the center of the bottom of lanch box. The Graniol sheet is 8W X 8D X 2H,It contains concentrated Geraniol produced by E.coli in a culture fluid.
Graniol began to spread
