Prakrithy Pradeep

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24th May 2011 - A New Beginning

First day of IGEM...what do I say? I was disoriented at first...very disoriented. I mean a science classroom in an art college. I agree I might be stereotyping. I didn’t really know what to expect. Here I was, an art and design student doing a synthetic biology project.

Having studied biology earlier, especially genetics, (not in depth, but whatever CBSE had deemed necessary for their students to know) I remembered bits and pieces of our classes, in that dark classroom of my school. It surprised me that I’d begun this venture with a seemingly clean slate, surprised that I had not retained much of what I had studied earlier.

That’s where we began. A discussion on what we thought synthetic biology was. Awkward silences and many pauses. The ice had yet to be broken. New faces weren’t the issue, the foreign nature of the subject of our discussion was. So we plodded on. About genes, DNA, traits. Life. What form of life could be without form? A formless form of life? God? Plasma? Viruses? That opened us up. We discussed ideas, and concepts. And got our very first assignment! To think of the most insane form of life we could think up. Then was time for research. I researched synthetic biology, gene expression, DNA, genes, nucleic acids, formation of DNA, and a whole host of other random terms that hit me at that time that I don’t seem to have retained anywhere my head (Note to self: Must remember to go check up all those again!!). A tutorial on scientific jargon later, we were dismissed for the day.

Totally blank, and honestly, a bit lost, to thinking and innovating. All in a day's work, I guess. But I do know this for sure, I am definitely looking forward to where we will be going from here.


An Idea

Spicy Bacteria.jpg

Spices like chillies & pepper feel "hot" beacuse they contain certain chemicals like capsaicin and piperine. Our body (mainly our mouth) feels a sensation of burning pain, as a result of these chemicals. Our sensory neurons contain a functional cDNA encoding for a capsaicin receptor. The receptor is a non-selective cation channel that is also activated by increases in temperature. Similarly, other spices will all have acting chemicals, mostly organic. Each spice will also have corresponding receptors, or mechanisms, to induce responses.

Most of the spices and condiments used are plant parts. This implies that they do contain cells (living or dead. Cells contain DNA, which would be responsible for the production of the chemicals responsible for the flavours of the spices. We would be able to identify the exact DNA sequences that code for the necessary chemicals by DNA sequencing. Once the sequences are identified, they can be introduced into the DNA of a suitable, safe bacteria.

This bacteria would produce the different chemicals (for the spices) in certain fixed quantities when introduced into the food. This would reduce the chances of dishes getting "spoilt" due to the usage of incorrect mixtures and quantities of spices.

This idea is called the "spicy bacteria".


Day 2 – 25th May 2011

After discussing each of our ideas for new life forms, we researched DNA extraction and BioBricks. After breaking for lunch, we extracted our very own DNA, and buried it in a way that we chose!!!

In a few very simple steps, I’ll show you how to extract your DNA.

STEP 1: Gargle your mouth with salt water.

STEP 2: Empty the contents of your mouth into a test-tube.

STEP 3: Along the sides of the test-tube, pour liquid detergent.

STEP 4: After allowing the detergent to settle at the bottom, pour some chemist’s alcohol along the sides of the test-tube.

STEP 5: VOILA! You will observe a white cloud rising through the alcohol. That is your DNA.

Here's a photo of my DNA...

DNA.jpg