Difference between revisions of "Team:HFLS H2Z Hangzhou"

Line 82: Line 82:
 
<div class="title">What do we do</div>
 
<div class="title">What do we do</div>
 
<div class="article">
 
<div class="article">
−
Physijs brings a very easy to use interface to the three.js framework. One of the reasons three.js is so popular is because it is so incredibly easy for graphics newbies to get into 3D programming. Physijs takes that philosophy to heart and makes physics simulations just as easy to run. In fact, there are just five easy steps that must be taken to make a 3D scene come alive.
+
Sodium Nitrate is a commonly used food addictive in salted food such as bacon, sausages to provide the desirable reddish color. It is also the byproduct of the fermentation process to make pickled vegetables. The research reveals that excessive NO2 can leads to cardiovascular diseases, and potentially cancer. It is also a usually seen pollutant in river system.
−
<br><br>
+
<br><br>
−
How does Physijs work?
+
We devise a way to reduce nitrate ion into its elements using genetic circuit that exresses relevant enzymes. To avoid possible formation in enzyme reaction, we investigate the relationships between individual enzymes and its substrates to find out the optimal environment for NO2 reaction.
−
<br><br>
+
<br><br>
−
Physijs is built on top of ammo.js (although there is also a cannon.js branch) and runs the physics simulation in a separate thread (via web worker) to avoid impacting in your application's performance and taking up your 3D rendering time.
+
We made questionaires to find out people's acceptance of having bacterium in food production, and the results show most people will only accept bacterium in food if they are probiotics.
−
<br><br>
+
<br><br>
−
A lot of effort has been made to keep the style of code the same when using Physijs. Apart from updating an object's position, all of the normal three.js conventions remain the same. If you are used to three.js, you already know how to use the Physijs plugin.
+
So to follow the preference of the market, we decided to place our device in L. lactis plasmid, and transform L.lactis with such plasmid. And according to our research, L. lactis is a major factor that causes excessive NO2 in pickled vegetable.
−
</div>
+
</div>
 
</div>
 
</div>
 
<!-- <div class="block" style="background: rgba(250, 250, 250, 1);">
 
<!-- <div class="block" style="background: rgba(250, 250, 250, 1);">

Revision as of 02:01, 27 June 2017

Template loop detected: Template:HFLS H2Z Hangzhou<!DOCTYPE html>

Aquamade Home Achievement
Parts Collaborations
Project
Overview Background Design Enzyme Genetic Circuits Performance Chassis Selection
Modeling
Models Software
Safety Team
Member Attribution
Notebook
Protocols Interlab
Human Practices
Public Outreach Integrated

Team Members

Jianan Li
Qingrui Sun
Yiming Rong
Jiayue Guo
Zhiyuan Lu
Meiqi Yuan
Zhengyao Lin
Caiyi Feng
Shuyun Zhang
Tenghao Huang
Yining Huang
Yanyue Zhu

Sponsors

Hangzhou
HFLS&H2Z
What do we do
Sodium Nitrate is a commonly used food addictive in salted food such as bacon, sausages to provide the desirable reddish color. It is also the byproduct of the fermentation process to make pickled vegetables. The research reveals that excessive NO2 can leads to cardiovascular diseases, and potentially cancer. It is also a usually seen pollutant in river system.

We devise a way to reduce nitrate ion into its elements using genetic circuit that exresses relevant enzymes. To avoid possible formation in enzyme reaction, we investigate the relationships between individual enzymes and its substrates to find out the optimal environment for NO2 reaction.

We made questionaires to find out people's acceptance of having bacterium in food production, and the results show most people will only accept bacterium in food if they are probiotics.

So to follow the preference of the market, we decided to place our device in L. lactis plasmid, and transform L.lactis with such plasmid. And according to our research, L. lactis is a major factor that causes excessive NO2 in pickled vegetable.
More coming soon