http://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&feed=atom&action=historyImperial/Cell by Date/Specification - Revision history2024-03-28T11:28:35ZRevision history for this page on the wikiMediaWiki 1.16.5http://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=47622&oldid=prevJec105: /* Cell by Date: Specifications */2007-10-27T03:22:07Z<p><span class="autocomment">Cell by Date: Specifications</span></p>
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</table>Jec105http://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=47234&oldid=prevMaira at 02:33, 27 October 20072007-10-27T02:33:52Z<p></p>
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</table>Mairahttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=46288&oldid=prevAlexander.wong: /* References */2007-10-27T00:35:13Z<p><span class="autocomment">References</span></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.springerlink.com/index/G311226U2M51T844.pdf Labuza TP, Fu B. Growth kinetics for shelf-life prediction: theory and practice. J of Industrial Microbiology 1993;12:309-23.]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.springerlink.com/index/G311226U2M51T844.pdf Labuza TP, Fu B. Growth kinetics for shelf-life prediction: theory and practice. J of Industrial Microbiology 1993;12:309-23.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://66.102.1.104/scholar?hl=en&lr=&q=cache:thi6BTIW1YMJ:www.vitsab.com/PDF/V507.pdf+TTI+Beef+Activation+Energy Leak, F.W. (2000): Quality changes in Ground beef during distribution and storage, and determination of Time- Temperature-Indicator (TTI) charakteristic of ground beef University of Florida Institute of food and Agricultural Sciences Internet: www.vitsab.com, Stand: April 2003]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://66.102.1.104/scholar?hl=en&lr=&q=cache:thi6BTIW1YMJ:www.vitsab.com/PDF/V507.pdf+TTI+Beef+Activation+Energy Leak, F.W. (2000): Quality changes in Ground beef during distribution and storage, and determination of Time- Temperature-Indicator (TTI) charakteristic of ground beef University of Florida Institute of food and Agricultural Sciences Internet: www.vitsab.com, Stand: April 2003]</div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div># [http://<del class="diffchange diffchange-inline">iufost</del>.<del class="diffchange diffchange-inline">edpsciences</del>.org/<del class="diffchange diffchange-inline">index.php?option=article&access=standard&Itemid=129&url=</del>/<del class="diffchange diffchange-inline">articles</del>/<del class="diffchange diffchange-inline">iufost</del>/<del class="diffchange diffchange-inline">pdf</del>/<del class="diffchange diffchange-inline">2006</del>/<del class="diffchange diffchange-inline">01/iufost06000765.pdf </del>Koutsoumanis K, Stamatiou A, Skandamis P, Nychas GJ. Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions. Appl Environ Microbiol. 2006 Jan;72(1):124-34.]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div># [http://<ins class="diffchange diffchange-inline">aem</ins>.<ins class="diffchange diffchange-inline">asm</ins>.org/<ins class="diffchange diffchange-inline">cgi</ins>/<ins class="diffchange diffchange-inline">content</ins>/<ins class="diffchange diffchange-inline">abstract</ins>/<ins class="diffchange diffchange-inline">72</ins>/<ins class="diffchange diffchange-inline">1</ins>/<ins class="diffchange diffchange-inline">124 </ins>Koutsoumanis K, Stamatiou A, Skandamis P, Nychas GJ. Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature Conditions. Appl Environ Microbiol. 2006 Jan;72(1):124-34.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-3S3M25D-B&_user=217827&_coverDate=01%2F06%2F1998&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000011279&_version=1&_urlVersion=0&_userid=217827&md5=80630ba21fbc6869b9f5179d334734da Giannuzzi L, Pinotti A, Zaritzky N. Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures. Int J Food Microbiol. 1998 Jan 6;39(1-2):101-10.]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7K-3S3M25D-B&_user=217827&_coverDate=01%2F06%2F1998&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000011279&_version=1&_urlVersion=0&_userid=217827&md5=80630ba21fbc6869b9f5179d334734da Giannuzzi L, Pinotti A, Zaritzky N. Mathematical modelling of microbial growth in packaged refrigerated beef stored at different temperatures. Int J Food Microbiol. 1998 Jan 6;39(1-2):101-10.]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.iaph.uni-bonn.de/Coldchain/downloads/06_Labuza.pdf Labuza 2006 : Cold Chain-Management II Time-temperature Integrators and the Cold chain: What is next? Bonn Germany 5/8/06]<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.iaph.uni-bonn.de/Coldchain/downloads/06_Labuza.pdf Labuza 2006 : Cold Chain-Management II Time-temperature Integrators and the Cold chain: What is next? Bonn Germany 5/8/06]<br></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2621.2001.tb15211.x?cookieSet=1 E. Shimoni, E.M. Anderson, T.P. Labuza (2001) Reliability of Time Temperature Indicators Under Temperature Abuse. Journal of Food Science 66 (9), 1337–1340. doi:10.1111/j.1365-2621.2001.tb15211.x ]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://www.blackwell-synergy.com/doi/pdf/10.1111/j.1365-2621.2001.tb15211.x?cookieSet=1 E. Shimoni, E.M. Anderson, T.P. Labuza (2001) Reliability of Time Temperature Indicators Under Temperature Abuse. Journal of Food Science 66 (9), 1337–1340. doi:10.1111/j.1365-2621.2001.tb15211.x ]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://linkinghub.elsevier.com/retrieve/pii/S0168-1605(05)00067-X Giannakourou MC, Koutsoumanis K, Nychas GJ, Taoukis PS. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int J Food Microbiol. 2005 Jul 25;102(3):323-36.]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div># [http://linkinghub.elsevier.com/retrieve/pii/S0168-1605(05)00067-X Giannakourou MC, Koutsoumanis K, Nychas GJ, Taoukis PS. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain. Int J Food Microbiol. 2005 Jul 25;102(3):323-36.]</div></td></tr>
</table>Alexander.wonghttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=45819&oldid=prevDirkvs: /* Cell by Date: Specifications */2007-10-26T23:13:12Z<p><span class="autocomment">Cell by Date: Specifications</span></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>'''Cell by Date in the Cold Chain:'''</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>'''Cell by Date in the Cold Chain:'''</div></td></tr>
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<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del style="color: red; font-weight: bold; text-decoration: none;"><font color=red>--[[User:Anthony L|Anthony L]] 20:12, 25 October 2007 (EDT)Would like someone to come along and make me an image of same size 900x140 pixels describing in a cool fun way the cold chain and where cell by date fits in -> Mr.Lucas Mr . Jimmi </font></del></div></td><td colspan="2"> </td></tr>
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</table>Dirkvshttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=42173&oldid=prevAlexander.wong at 14:41, 26 October 20072007-10-26T14:41:48Z<p></p>
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<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*'''Input: Isothermal & Dynamic conditions, eg. steps & ramps between 0-40 &deg;C'''<del class="diffchange diffchange-inline"><br></del>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10&deg;C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*'''Input: Isothermal & Dynamic conditions, eg. steps & ramps between 0-40 &deg;C'''</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10&deg;C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Several Technologies already exist which address the problem of monitoring the thermal exposure of products in the cold chain. One particular family are Temperature Time Integrators (TTIs).<sup>[[#References |5]]</sup><br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Several Technologies already exist which address the problem of monitoring the thermal exposure of products in the cold chain. One particular family are Temperature Time Integrators (TTIs).<sup>[[#References |5]]</sup><br></div></td></tr>
</table>Alexander.wonghttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=42117&oldid=prevAlexander.wong: /* Cell by Date: Specifications */2007-10-26T14:32:40Z<p><span class="autocomment">Cell by Date: Specifications</span></p>
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<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>|width=60%|* '''Input: Isothermal & Dynamic conditions eg. steps & ramps between 0 <del class="diffchange diffchange-inline">& </del>40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than <del class="diffchange diffchange-inline">10C </del>are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>|width=60%|</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*'''Input: Isothermal & Dynamic conditions<ins class="diffchange diffchange-inline">, </ins>eg. steps & ramps between 0<ins class="diffchange diffchange-inline">-</ins>40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than <ins class="diffchange diffchange-inline">10&deg;C </ins>are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Several Technologies already exist which address the problem of monitoring the thermal exposure of products in the cold chain. One particular family are Temperature Time Integrators (TTIs).<sup>[[#References |5]]</sup><br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>Several Technologies already exist which address the problem of monitoring the thermal exposure of products in the cold chain. One particular family are Temperature Time Integrators (TTIs).<sup>[[#References |5]]</sup><br></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>The Gompertz's model is widely used when considering beef spoilage as it has been shown to fit growth data very well. <sup>[[#References |1]]</sup> Using the Gompertz model we can get the specific growth rate, Lag phase duration (LPD) and maximum population density (MPD) for bacterial growth at a particular constant temperature. And then using these we can determine the Activation Energy (Ea) for the beef spoilage reaction. For U2 grade Argentinian beef stored in polyethylene and SARAN PVC, the Ea ranged from 80kJ mol<sup>-1</sup> to 220kJ mol<sup>-1</sup> for a range of bacteria. <sup>[[#References |4]]</sup></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>The Gompertz's model is widely used when considering beef spoilage as it has been shown to fit growth data very well. <sup>[[#References |1]]</sup> Using the Gompertz model we can get the specific growth rate, Lag phase duration (LPD) and maximum population density (MPD) for bacterial growth at a particular constant temperature. And then using these we can determine the Activation Energy (Ea) for the beef spoilage reaction. For U2 grade Argentinian beef stored in polyethylene and SARAN PVC, the Ea ranged from 80kJ mol<sup>-1</sup> to 220kJ mol<sup>-1</sup> for a range of bacteria. <sup>[[#References |4]]</sup></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage <del class="diffchange diffchange-inline">rxns </del>is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage <ins class="diffchange diffchange-inline">reactions </ins>is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>In order for Cell by Date to act as a TTI & accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 <del class="diffchange diffchange-inline">degree </del>C of the actual history.<sup>[[#References |6]]</sup><del class="diffchange diffchange-inline">. </del> For Cell by Date we would like our Activation Energy of our system to be 30 +/- 20 kJ mol<sup>-1</sup> to yield an accurate thermal history of the most sensitive spoilage rxn found by Leak, which is most likely for aerobically fresh beef.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>In order for Cell by Date to act as a TTI & accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1<ins class="diffchange diffchange-inline">&deg;</ins>C of the actual history.<sup>[[#References |6]]</sup> For Cell by Date we would like our Activation Energy of our system to be 30 +/- 20 kJ mol<sup>-1</sup> to yield an accurate thermal history of the most sensitive spoilage rxn found by Leak, which is most likely for aerobically fresh beef.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Response Time: Less that 1 Hour'''<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Response Time: Less that 1 Hour'''<br></div></td></tr>
</table>Alexander.wonghttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=41861&oldid=prevAnthony L at 13:49, 26 October 20072007-10-26T13:49:52Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|-valign="top"</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|-valign="top"</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=10%|[[Image:CBDthermometer.gif|center]]<br><br><br><br><br><br><br><br>[[Image:CBDCartoonHamburger1.png|center]]<br clear ="all"><br><br><br><br><br><br>[[Image:CBDQuestionMarkCartoon.png|center]]<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=10%|[[Image:CBDthermometer.gif|center]]<br><br><br><br><br><br><br><br>[[Image:CBDCartoonHamburger1.png|center]]<br clear ="all"><br><br><br><br><br><br>[[Image:CBDQuestionMarkCartoon.png|center]]<br></div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>|width=30%|[[Image:<del class="diffchange diffchange-inline">testcbd</del>.png]]</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>|width=30%|[[Image:<ins class="diffchange diffchange-inline">CBDSpecs</ins>.png]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=60%|* '''Input: Isothermal & Dynamic conditions eg. steps & ramps between 0 & 40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=60%|* '''Input: Isothermal & Dynamic conditions eg. steps & ramps between 0 & 40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Output: Visible Signal'''</div></td></tr>
</table>Anthony Lhttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=41632&oldid=prevAnthony L at 13:14, 26 October 20072007-10-26T13:14:20Z<p></p>
<table style="background-color: white; color:black;">
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">The rate at which this change occours needs to be temperature dependant so it can mimic the effect temperature has on the spoiling of meat eg. change happens quicker at higher temperatures. </del>In order for a TTI <del class="diffchange diffchange-inline">to </del>accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>In order for <ins class="diffchange diffchange-inline">Cell by Date to act as </ins>a TTI <ins class="diffchange diffchange-inline">& </ins>accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup><ins class="diffchange diffchange-inline">. For Cell by Date we would like </ins>our Activation Energy of our system to be 30 +/- 20 kJ mol<sup>-1</sup> <ins class="diffchange diffchange-inline">to yield an accurate thermal history of </ins>the most <ins class="diffchange diffchange-inline">sensitive spoilage rxn </ins>found by Leak, which is most likely for aerobically fresh beef.</div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div> </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div> </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Applying this to </del>our <del class="diffchange diffchange-inline">TTI this would mean that the </del>Activation Energy of our system <del class="diffchange diffchange-inline">needs </del>to be 30 +/- 20 kJ mol<sup>-1</sup> <del class="diffchange diffchange-inline">if we are considering </del>the most <del class="diffchange diffchange-inline">easily achieved activation energy </del>found by Leak, which is most likely for aerobically fresh beef.</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Response Time: Less that 1 Hour'''<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Response Time: Less that 1 Hour'''<br></div></td></tr>
</table>Anthony Lhttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=41579&oldid=prevAnthony L at 13:07, 26 October 20072007-10-26T13:07:52Z<p></p>
<table style="background-color: white; color:black;">
<col class='diff-marker' />
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<td colspan='2' style="background-color: white; color:black;">Revision as of 13:07, 26 October 2007</td>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline"> </del>The rate at which this change occours needs to be temperature dependant so it can mimic the effect temperature has on the spoiling of meat eg. change happens quicker at higher temperatures. In order for a TTI to accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>The rate at which this change occours needs to be temperature dependant so it can mimic the effect temperature has on the spoiling of meat eg. change happens quicker at higher temperatures. In order for a TTI to accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
</table>Anthony Lhttp://2007.igem.org/wiki/index.php?title=Imperial/Cell_by_Date/Specification&diff=41578&oldid=prevAnthony L at 13:07, 26 October 20072007-10-26T13:07:25Z<p></p>
<table style="background-color: white; color:black;">
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<td colspan='2' style="background-color: white; color:black;">Revision as of 13:07, 26 October 2007</td>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=30%|[[Image:testcbd.png]]</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=30%|[[Image:testcbd.png]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=60%|* '''Input: Isothermal & Dynamic conditions eg. steps & ramps between 0 & 40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>|width=60%|* '''Input: Isothermal & Dynamic conditions eg. steps & ramps between 0 & 40 &deg;C'''<br>Temperature is considered to be the major factor in beef spoilage and although the meat industry tries to keep temperature low during transportaion temperature conditions higher than 10C are not unusual during transport<sup>[[#References |3]]</sup>. It is therefore important that our that we look at the performance of our system in isothermal conditions eg. in the cold chain, and dynamic temperature scenarios eg. a break in the cold chain.</div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div>*'''Output: Visible <del class="diffchange diffchange-inline">fluorescent protein</del>'''</div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div>*'''Output: Visible <ins class="diffchange diffchange-inline">Signal</ins>'''</div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">System should give </del>a <del class="diffchange diffchange-inline">visual </del>signal to <del class="diffchange diffchange-inline">indicate level </del>of thermal <del class="diffchange diffchange-inline">exposure where </del>beef is <del class="diffchange diffchange-inline">off, to determine when </del>beef is <del class="diffchange diffchange-inline">off </del>we have to <del class="diffchange diffchange-inline">consider </del>the biology of the spoilage process.The dominant organisms leading to the spoilage of beef depend of the beef's composition and the environmental conditions under which the beef is stored. For refrigerated packaged beef Pseudomonas spp. were dominate areobically while Lactobacillus was dominant anaerobically.<sup>[[#References |1]]</sup> </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">Several Technologies already exist which address the problem of monitoring the thermal exposure of products in the cold chain. One particular family are Temperature Time Integrators (TTIs).<sup>[[#References |5]]</sup><br></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline">The key aspect of a TTI is that they are based on a phenomenon which can act as </ins>a signal to <ins class="diffchange diffchange-inline">a consumer for example, eg. a colour change. For Cell By Date we would like a visible signal that tells the consumer that as a result </ins>of <ins class="diffchange diffchange-inline">the </ins>thermal <ins class="diffchange diffchange-inline">history of the </ins>beef <ins class="diffchange diffchange-inline">it </ins>is <ins class="diffchange diffchange-inline">not fit for consumption e.g. it's been left out of the fridge for too long. To Determine the point at which ground </ins>beef is <ins class="diffchange diffchange-inline">not good to eat </ins>we have to <ins class="diffchange diffchange-inline">look at </ins>the biology of the spoilage process.The dominant organisms leading to the spoilage of beef depend of the beef's composition and the environmental conditions under which the beef is stored. For refrigerated packaged beef Pseudomonas spp. were dominate areobically while Lactobacillus was dominant anaerobically.<sup>[[#References |1]]</sup> </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Lifespan : 7 days'''</div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>*'''Lifespan : 7 days'''</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 47:</td>
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<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"><div>One contrary value for the Ea of the beef spoilage rxns is given by Leak <sup>[[#References |2]]</sup> who calculated Ea = 30kJ mol<sup>-1</sup>. The difference between Leak's value and that of Giannuzzi <sup>[[#References |4]]</sup> probably lies in their packaging methods, which is of importance as the project aims to target aerobically fresh gound beef.<br></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">Several Technologies have already been developed to address the problem of monitoring the thermal exposure of products in the cold chain. One particular family of these products are called Temperature Time Integrators (TTI).<sup>[[#References |5]]</sup></del></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div><ins class="diffchange diffchange-inline"> </ins>The rate at which this change occours needs to be temperature dependant so it can mimic the effect temperature has on the spoiling of meat eg. change happens quicker at higher temperatures. In order for a TTI to accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup></div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div> </div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr>
<tr><td class='diff-marker'>-</td><td style="background: #ffa; color:black; font-size: smaller;"><div><del class="diffchange diffchange-inline">The key aspect of a TTI is that they are based on a phenomenon which can act as a signal to a consumer for example, eg. a colour change. </del>The rate at which this change occours needs to be temperature dependant so it can mimic the effect temperature has on the spoiling of meat eg. change happens quicker at higher temperatures. In order for a TTI to accurately report the spoilage rxn of beef, the activation energy of the two rxns needs to be similar. For example a difference between the two Ea's less than 20kJ mol<sup>-1</sup> would result in the TTI estimating the thermal history of the beef to be within 1 degree C of the actual history.<sup>[[#References |6]]</sup></div></td><td class='diff-marker'>+</td><td style="background: #cfc; color:black; font-size: smaller;"><div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td><td class='diff-marker'> </td><td style="background: #eee; color:black; font-size: smaller;"></td></tr>
</table>Anthony L