Difference between revisions of "Team:Aalto-Helsinki/Results"
(added gel pics, mentions of our lab efforts) |
(amphiphilic unlikely to be correct) |
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<li><p>The synergy model predicts a 200-400 % increase in product output if enzymes stay in close proximity to each other</p></li> | <li><p>The synergy model predicts a 200-400 % increase in product output if enzymes stay in close proximity to each other</p></li> | ||
<li><p><a href="https://2015.igem.org/Team:Aalto-Helsinki/Modeling_micelle">Constructed a geometrical micelle model</a> based on the sizes and structures of the micelle-forming proteins, indicating that it is indeed possible for micellar structures to form even as enzymes are fused to them</p></li> | <li><p><a href="https://2015.igem.org/Team:Aalto-Helsinki/Modeling_micelle">Constructed a geometrical micelle model</a> based on the sizes and structures of the micelle-forming proteins, indicating that it is indeed possible for micellar structures to form even as enzymes are fused to them</p></li> | ||
− | <li><p><a href="https://2015.igem.org/Team:Aalto-Helsinki/Parts#amphiphilic">Submitted a BioBrick</a> encoding the amphiphilic protein to the registry</p></li> | + | <li><p><a href="https://2015.igem.org/Team:Aalto-Helsinki/Parts#amphiphilic">Submitted a BioBrick</a> unlikely encoding the amphiphilic protein to the registry</p></li> |
<li><p>Due to time restraints, we were unable to experimentally validate the idea by fusing either two subsequent enzymes of the propane pathway or components of the violacein pathway to the amphiphilic proteins</p></li> | <li><p>Due to time restraints, we were unable to experimentally validate the idea by fusing either two subsequent enzymes of the propane pathway or components of the violacein pathway to the amphiphilic proteins</p></li> | ||
</ul> | </ul> |
Revision as of 15:04, 18 September 2015