Team:Groningen/volatiles

From 2012.igem.org

(Difference between revisions)
Line 43: Line 43:
</div>
</div>
</div>
</div>
 +
<z2>Bad meat volatiles</z2>
 +
 +
<p class="margin">
 +
With Gas Chromatography-Mass Spectrometry one can separate and identify different volatiles present in meat that is starting to spoil. We thought that the identification of these volatiles by GC-MS would point out exactly what compounds influence the behavior of our identified promoters [Link to identification page], but we were surprised by the outcome…<br>
 +
<br>
 +
The University of Groningen has a lot of GC-MS equipment available and a large commercial database with compounds that we could use to identify the substrates we found in the GC-MS data. So far so good. However, one of the drawbacks of the GC-MS is that the compounds that we might identify from meat that starts to spoil, will be destroyed during the measurements. No further analysis of these compounds is possible then. But if the GC-MS measurements succeed, reliable qualitative data is obtained. These data are hard to analyze due to the large diversity of the volatiles present.
 +
</p>
 +
<br>
 +
<br>
 +
</td>
 +
<td width="175px" align="central">
 +
<img src="https://static.igem.org/mediawiki/2012/4/4c/Groningen2012_EH_20120727_P7270578.JPG" width="500">
 +
</td>
 +
</tr>
 +
</table><br><br>
 +
 +
<z5>Picture: Arjan and Tom at work with the GC-MS.</z5>>br>
 +
<br>
 +
</td>
 +
<td width="175px" align="central">
 +
<img src="
 +
https://static.igem.org/mediawiki/2012/8/87/Groningen2012_EH_20120727_P7270580.JPG" width="500">
 +
</td>
 +
</tr>
 +
</table><br><br>
 +
 +
 +
 +
</body>
</body>
</head>
</head>

Revision as of 23:02, 24 September 2012




Volatiles
Bad meat volatiles

With Gas Chromatography-Mass Spectrometry one can separate and identify different volatiles present in meat that is starting to spoil. We thought that the identification of these volatiles by GC-MS would point out exactly what compounds influence the behavior of our identified promoters [Link to identification page], but we were surprised by the outcome…

The University of Groningen has a lot of GC-MS equipment available and a large commercial database with compounds that we could use to identify the substrates we found in the GC-MS data. So far so good. However, one of the drawbacks of the GC-MS is that the compounds that we might identify from meat that starts to spoil, will be destroyed during the measurements. No further analysis of these compounds is possible then. But if the GC-MS measurements succeed, reliable qualitative data is obtained. These data are hard to analyze due to the large diversity of the volatiles present.





Picture: Arjan and Tom at work with the GC-MS.>br>




Our sponsors:

Retrieved from "http://2012.igem.org/Team:Groningen/volatiles"