Naples
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==Our Project== | ==Our Project== | ||
| - | The aim of our project is to engineer a synthetic biological network | + | The aim of our project is to engineer a synthetic biological network and modifying Saccharomyces cerevisiae cells so that we would be able to change colour at differents oleate concentrations. |
[[Image:yeastRed.jpg]] [[Image:SGFP.gif]] | [[Image:yeastRed.jpg]] [[Image:SGFP.gif]] | ||
| - | + | Oleate is the principal olive oil element and acidity indicator. | |
| - | Oleate is the principal olive oil element. | + | |
The olive oil is defined "extra vergine" if it has an acidity lower than 0.8 %,"vergine" with an acidity lower than 2% and not commestible if has an acidity higher than 3%. | The olive oil is defined "extra vergine" if it has an acidity lower than 0.8 %,"vergine" with an acidity lower than 2% and not commestible if has an acidity higher than 3%. | ||
Revision as of 13:19, 15 July 2007
University of Naples "Federico II"
Tigem
The Telethon Institute of Genetics and Medicine (TIGEM) was created by the Italian Telethon Foundation in 1994. TIGEM mission is the understanding of the pathogenic mechanisms of genetic diseases with the aim of developing preventive and therapeutic strategies.TIGEM currently hosts 17 research groups, and a total of more than 120 persons, including students, postdoctoral fellows, staff scientists, technicians, and administrators and offers training programs in medical human genetics and Synthetic Biology in cooperation with the University of Naples Federico II.
== About Us == 
- Students:
- Giovanni Russo
- Lucia Marucci
- Velia Siciliano
- Irene Cantone
- Roberta Bergamasco
- Maria Aurelia Ricci
- Mafalda Graziano
- Instructors
- Diego di Bernardo
- Maria Pia Cosma
- Mario di Bernardo
- Advisor
- Giulia Cuccato
Our Project
The aim of our project is to engineer a synthetic biological network and modifying Saccharomyces cerevisiae cells so that we would be able to change colour at differents oleate concentrations.
Oleate is the principal olive oil element and acidity indicator. The olive oil is defined "extra vergine" if it has an acidity lower than 0.8 %,"vergine" with an acidity lower than 2% and not commestible if has an acidity higher than 3%.
