Team:Lambert GA/Collaborations
BIOSENSOR WORKING GROUP
UNIVERSITY OF ROCHESTER & QUEENS UNIVERSITY
Lambert iGEM participated in a partnership with Queens University and the University of Rochester in a Biosensor Working Group where we discussed the uses of biosensors and modeling. Through this partnership, we exchanged knowledge about biosensors and experimental design approaches to develop our respective projects. Through a series of Zoom meetings from May-July, we helped each other with troubleshooting and collaborated on educational outreach initiatives. Furthermore, Queen’s University taught us how to use synthetic biology softwares such as Chimera and PHYRE2 to model the analytical aspects of biosensors. These softwares guided us in understanding and selecting potential modeling approaches. We provided advice to the University of Rochester on how they could search for kinetic parameters such as reaction rates or transcription rates to use for their ordinary differential equation models. We also guided University of Rochester on the development of their frugal centrifuge, as we were working on our own, OpenCellX. Meanwhile, University of Rochester gave input on our initial model development by suggesting that we divided the complex Pho Regulon signaling pathway into smaller modules and model those separately before connecting the pieces. Additionally, we went through the medaling requirements for this year together and updated each other on our progress. Aside from technical discussions on biosensors and modeling, we discussed human practices and outreach ideas.
Figure 1. Our first meeting where we introduced our projects.
Figure 2. A more specific meeting held for outreach and wiki help.
HIGH SCHOOL COLLABORATION
HAINAN CHINA, GREAT BAY SCIE, FDR-HB PERU, CCA, & KOREA_HS
Lambert iGEM hosted a high school collaboration where teams discussed the challenges posed by the pandemic and devised solutions to these issues. We had the opportunity to discuss with 5 other high school teams: Hainan China, Great Bay SCIE, FDR-HB Peru, CCA, and Korea_HS. The first meeting amongst teams provided us with an opportunity to understand each team's individual projects. From there, we planned meetings based on interest and relative importance for each team. For example, we hosted a call on modeling with the other high school teams discussing the impact and power of modeling in previous projects and our plans to do so again this year. We also helped troubleshoot project barriers as needed. In addition, the teams expressed interest in FluoroQ, our low-cost fluorometer, and its potential applications in their project, as some teams were also aiming to measure fluorescence. After our initial collaboration, Lambert iGEM attended another high school meeting, hosted by FDR-HB Peru, where we shared our educational outreach methods: animations and informational videos.
Figure 3. A screenshot from our highschool collaboration
SCIENTIFIC OUTREACH
QUEENS UNIVERSITY
With the COVID-19 pandemic, there is a greater need for visual graphics, as the shift for many schools to virtual learning has created opportunities to broaden science communication. To support local biotechnology and biology teachers, Queen's University and Lambert created infographics. Lambert received Queen's help and guidance in animation to create videos through softwares like Adobe Animate. This helped to create educational resources for foundational topics such as gel electrophoresis, Gibson assembly, plasmids, serial dilutions, and many more. For more information see Human Practices: Science Communication.
AQUAPONICS COOKBOOK
ICS_BKK
In an effort to spread awareness of aquaponically grown produce and make aquaponic recipes more accessible to people around the world, Lambert iGEM organized a Cookbook Collaboration. We asked teams to submit recipes from their hometowns using the following produce: lettuce, kale, microgreens, strawberries, tomatoes, squash, cucumbers, swiss chard, pak choi, beans, peas, broccoli, cauliflower, cabbage, celery, basil, cilantro, and mint. ICS_BKK submitted a recipe which used leafy greens such as basil in support of our cookbook.
