iGEM 2019 — Team Hong_Kong_UCCKE

[![](https://2019.igem.org/wiki/images/8/8b/HQ_page_logo.jpg)](https://2019.igem.org)

# Team:Hong Kong UCCKE/Notebook

[UCCKE 2019](https://2019.igem.org/Team%3AHong_Kong_UCCKE)

* About

  [Team](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Team)
  [Contact](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Contact)
  [Collaboration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Collaboration)
* Project

  [Description](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Description)
  [Inspiration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Inspiration)
  [Design](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Design)
  [Demonstration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Demonstrate)
  [Experiments](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Experiments)
  [Results](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Results)
  [Assays](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Assays)
  [Assay Results](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Assays_Results)
  [Contributions](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Contribution)
  [Notebook](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Notebook)
  [Attributions](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Attributions)
* Parts

  [Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Parts)
  [Basic Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Basic_Part)
  [Composite Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Composite_Part)
* [Safety](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Safety)
* Human Practices

  [Human Practice](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Human_Practices)
  [Public Engagement](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Public_Engagement)
* [Judging Form](https://igem.org/2019_Judging_Form?id=3077)

Notebook

Week 0 (8/10 - 1/11)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Briefing and Division of Work on the events of the upcoming year,
 we are briefed the project criteria and guideline from IGEM.

![](https://static.igem.org/mediawiki/2019/2/25/T--Hong_Kong_UCCKE--learning-icon.jpg)

Lecture by senior form students on scientific knowledge,
 e.g. What is ribosome? How to use pipette? How to grow bacteria?

Week 1 (12/11-18/11)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Original members of the team Brainstorm on the theme of IGEM Project by exploring current events of Hong Kong, and concerned about the severe food waste problem.

Week 4-7 (3/12-30/12)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

After Discussion, we chose our project focus: Food Waste Problem. We Discussed the goal of the Project, studied the cause and the situation of the problem, brainstormed various ways to resolve it, and came out with an outline.

Week 8-9 (31/12-13/1)

![](https://static.igem.org/mediawiki/2019/5/56/T--Hong_Kong_UCCKE--hr-icon.jpg)

Open Day preparation

Week 19 (18/3-24/3)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Discussed a Complete Conception for the Project
Including the rough structure and features of the product
Assigned Attributions and Groups (experiment, prototype, parts design group)

Week 20 (25/3-31/3)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We listed the events to be done and finalize the project progress and deadlines.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

1st experiment drafting

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Design the 1st prototype

Week 21 (1/4-7/4)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

1st Experiment according to protocolot

Week 22-24 (8/4-28/4)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

1st Experiment Result Taking
Paper reading about food waste, understanding the problem

Week 25 (29/4-5/5)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

2nd and 3rd experiment drafting

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Design the 2nd prototype

Week 26-27 (6/5-19/5)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We discussed on the page allocation and division of Work on the Project Powerpoint

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

2nd and 3rd Experiment according to Protocol

Week 28 (20/5-26/5)

![](https://static.igem.org/mediawiki/2019/f/fc/T--Hong_Kong_UCCKE--presentation-icon.jpg)

1st Project Presentation in front of students

Week 29 (27/5-2/6)

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Prototype Team meeting on improving 2nd Prototype

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We discussed the Division of Work on Wiki Page Content

Week 30 (3/6-9/6)

![](https://static.igem.org/mediawiki/2019/2/25/T--Hong_Kong_UCCKE--learning-icon.jpg)

Senior Form Student’s Lecture on Part Design

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

2nd and 3rd experiment final result taking

Week 33 (24/6-30/6)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

1st experiment final result taking

Week 34 (1/7-7/7)

![](https://static.igem.org/mediawiki/2019/2/25/T--Hong_Kong_UCCKE--learning-icon.jpg)

Coding Class for Wiki

![](https://static.igem.org/mediawiki/2019/5/56/T--Hong_Kong_UCCKE--hr-icon.jpg)

Visit to 香港有機資源教育中心 (Hong Kong Organic Resources Education Centre) and Peninsula Life

Week 36 (15/7-21/7)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

4th Experiment Drafting + Data analysis
5th experiment drafting + recent experiment data analysis

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Testing and Recording the function of 2nd Prototype
Design the 3rd Prototype

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We discussed about the further Project focus and Work Planning in summer

Week 37 (22/7-28/7)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

4th Experiment according to Protocol
Recent experiment data analysis

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Design the 3rd Prototype
Progress check and modification on 3rd Prototype

Week 38 (29/7-3/8)

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

3rd Prototype in progress

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We start of by having the 3rd Project Presentation. We then did a group reflection on the parts to be improved, then discussed a new and detailed Project PowerPoint guideline. Senior students also gave us a lesson on powerpoint making skills. We then did separate group works.

![](https://static.igem.org/mediawiki/2019/2/25/T--Hong_Kong_UCCKE--learning-icon.jpg)

Wet lab practice, including pipette skills training, spread plate training, Sterile Space training.
Senior form students also taught us the whole process of Genetic Modifying, Central Dogma, and taught us Biotech techniques.

Week 39 (4/8-10/8)

![](https://static.igem.org/mediawiki/2019/2/25/T--Hong_Kong_UCCKE--learning-icon.jpg)

We join the Igem camp organised by Team:Hong\_Kong\_JSS to practice Biotech lab techniques and exchange opinions on the projects with other schools.

Week 40 (11/8-17/8)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

5th Experiment according to protocol
4th Experiment final result taking

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Progress check, comparing the past prototypes to their original idea to check effectiveness, Finishing the 3rd Prototype

Week 41 (18/8-24/8)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Preparation for 28/8 presentation
Experiment and prototype team did progress report to each other, then we went through the 28/8 Project presentation work distribution together.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

Data analysis

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Design the 4th Prototype

Week 42 (25/8-31/8)

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

Data analysis

![](https://static.igem.org/mediawiki/2019/f/fc/T--Hong_Kong_UCCKE--presentation-icon.jpg)

We had the 4th Project Presentation. We then did a group reflection with senior students on the parts to be improved.

Week 43 (1/9-6/9)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We have a briefing from Mr. Shek on the improvement of wiki and Powerpoint Presentation, then we went to work on wiki with the given guidelines.
After a brief meeting on evaluating the working progress of each individual, we continue to work on the Wiki Pages according to work distribution, to include graphics, photos and details of our project. We end will a small peer evaluation to check on each other.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

5th experiment result taking.

Week 44 (7/9-13/9)

![](https://static.igem.org/mediawiki/2019/f/fc/T--Hong_Kong_UCCKE--presentation-icon.jpg)

We have the 5th Project Presentation in front of Mr. Shek. Mr. Shek and the Alumni gave us specific suggestions on our presentation skills and content to be focused. We then set the deadline to improve the presentation and do it again next Monday 16/9.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

5th experiment final result taking
Meeting on data analysis

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

With some help from Team:Hong\_Kong\_UST:
Clone and transform Alpha amylase
Verification of alpha amylase by RE digestion

Week 45 (14/9-20/9)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We again did evaluation and advice-taking on the project presentation. Then we did a progress checking on several events, including hoodies design, wiki design, and collaboration with other iGEM teams to make sure everything is going well. The Human Practice team then gave a report on the recent visit and interview with Eco-greeny. Referring to the advice and inspirations given, we discussed on ways to improve our project, especially exchanging views from the Prototype and Experiment Team.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

7th Experiment Drafting according to advice from Eco-greenery.
7th Experiment according to Protocol

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

With some help from Team:Hong\_Kong\_UST:
Transform lip8
Colony PCR of lip8

Week 46 (21/9-28/9)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Group meeting to check on progress
Worked on Judging Form

![](https://static.igem.org/mediawiki/2019/f/fc/T--Hong_Kong_UCCKE--presentation-icon.jpg)

Participated in the HK secondary school iGEM symposium, had our 7th and 8th Project Presentation

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

With some help from Team:Hong\_Kong\_UST:
Iodine assay for Alpha amylase (characterisation)

Week 47 (29/9-5/10)

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

Paper reading and discussion on parts design

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Design on 5th Prototype

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

With some help from Team:Hong\_Kong\_UST:
Assay 1 and Assay 2 of lip8

Week 48 (6/10-13/10)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

We did a progress update and created a schedule for the final few weeks before flying.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

Experiment 7 final result taking

![](https://static.igem.org/mediawiki/2019/3/3d/T--Hong_Kong_UCCKE--prototype-icon.jpg)

Finalize design for 5th prototype

Week 49 (13/10-20/10)

![](https://static.igem.org/mediawiki/2019/4/4b/T--Hong_Kong_UCCKE--meeting-icon.jpg)

Progress update, senior students show us how to complete the Characterization and Parts Registry section.

![](https://static.igem.org/mediawiki/2019/1/1e/T--Hong_Kong_UCCKE--experiment-icon.jpg)

Assay 1 according to protocol and result taking.

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--parts-icon.jpg)

With some help from Team:Hong\_Kong\_UST:
Transformation of LipIAF5-2

Wiki Freeze... (21/10)

Team Hong Kong UCCKE

![team logo](https://static.igem.org/mediawiki/2019/7/78/T--Hong_Kong_UCCKE--home-banner-logo.png)

Links

* [About](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Team)
* [Project](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Description)
* [Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Parts)
* [Safety](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Safety)
* [Human Practices](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Human_Practices)
* [Judging Form](https://igem.org/2019_Judging_Form?id=3077)

2 Lee On Lane, Kwun Tong, Kowloon, Hong Kong

+852 2343 6677

brt@uccke.edu.hk


[![](https://2019.igem.org/wiki/images/8/8b/HQ_page_logo.jpg)](https://2019.igem.org)

# Team:Hong Kong UCCKE/Experiments

Experiments

[UCCKE 2019](https://2019.igem.org/Team%3AHong_Kong_UCCKE)

* About

  [Team](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Team)
  [Contact](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Contact)
  [Collaboration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Collaboration)
* Project

  [Description](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Description)
  [Inspiration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Inspiration)
  [Design](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Design)
  [Demonstration](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Demonstrate)
  [Experiments](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Experiments)
  [Results](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Results)
  [Assays](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Assays)
  [Assay Results](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Assays_Results)
  [Contributions](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Contribution)
  [Notebook](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Notebook)
  [Attributions](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Attributions)
* Parts

  [Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Parts)
  [Basic Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Basic_Part)
  [Composite Parts](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Composite_Part)
* [Safety](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Safety)
* Human Practices

  [Human Practice](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Human_Practices)
  [Public Engagement](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Public_Engagement)
* [Judging Form](https://igem.org/2019_Judging_Form?id=3077)

Experiments

Conditions for anaerobic digestion

Before we design a gene for digesting food waste, we ought to find the best conditions for anaerobic digestion to cooperate with the gene and produce the best detergent with the highest digestion rate. Therefore, we performed the following experiments by changing different variables.

To determine the best conditions, we used the help of various parameters:

Dependent Variables

Pressure

The air pressure accumulated is due to the production of gases(CO2,CH4,H2 etc.) in anaerobic digestion, while the rate of gas production is proportional to the rate of anaerobic reaction. It can be used as a parameter to measure the rate of anaerobic digestion.

Expectation:

Reduction in solid mass and total mass

One of our main targets is to reduce the solid mass and the total mass of food waste so that it takes up less space for disposal and ease the landfill shortage problem. So we can measure our progress by measuring the reduction in solid mass and total mass at the end of each experiment. The reduction in mass is due to the breakdown of complex food waste polymers into simpler substrates, the consumption of food substrates by microbes, the fermentation of food substrates by bacteria into liquid and gas, and the dissolution of solid.

Expectation:

Smell

In order to make our device user-friendly in housing estates, we must make sure it gives out no unacceptable smell or pleasant smell. So we regularly record the smell in each experiment and find various ways to improve it.

Expectation:

pH

To make sure the food waste product is in the pH range where enzymes and our designed gene work properly, ensure demonstration of its cleansing property.

Expectation:

Detergent effect

To test the cleansing property of the food waste product, and comparing it in ratio with the cleansing property of water and 1% concentration detergent.

Expectation: To have a cleansing effect better or near 1% concentration detergent.

Experiment 1

Aim: To test if the addition of sugar will affect the rate of respiration

Major considering D.V.: mass reduction

Design

This experiment is designed to test if different food waste can be used to make eco-enzymes and if sugar can increase the rate of respiration. We try to compare which kind of food will adapt a better rate of respiration. The food waste we used are those which commonly seen in meal in Hong Kong. We expected that those with sugar will have higher rate of respiration than those don’t have it.

This experiment’s protocol referenced the commonly used protocol on a [website](http://www.enzymesos.com/what-is-eco-enzyme/how-to-make-eco-enzyme).

Materials

| Material (weight) | Amount |
| --- | --- |
| Water (100g) | x10 |
| Rice (30g) | x2 |
| Pork (30g) | x2 |
| Eggplants (30g) | x2 |
| Lettuce (30g) | x2 |
| Pork with sauce (30g) | x2 |
| Brown sugar (10g) | x10 |
| Plastic bottles | x10 |
| Pestle and mortar | x5 |
| Electrical weight | x2 |
| Filter funnel | x4 |
| Measure cylinder | x2 |
| Scissors | x5 |

Procedure

1. Label the plastic bottles according to the symbols below
2. Prepare 100 grams of water, 30 grams of food waste and 10 grams of brown sugar
3. With the use of water, pestle and mortar, granulate the food waste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle
5. Tighten the bottle cap
6. Release the bottle cap
7. Record the colour, smell, settlements of the bottle
8. Repeat step 6 and 7 weekly, last for ~3 months

Labels

| Name | Meaning | With Sugar? |
| --- | --- | --- |
| R22 | Rice mixture | No |
| R22S | Rice mixture | Yes |
| V22 | Eggplant mixture | No |
| V22S | Eggplant mixture | Yes |
| V22 | Lettuce mixture | No |
| V22S | Lettuce mixture | Yes |
| Ms22 | Pork with sauce mixture | No |
| Ms22S | Pork with sauce mixture | Yes |
| M22 | Pork without sauce mixture | No |
| M22S | Pork without sauce mixture | Yes |

Experiment 2: Effect of temperature on reaction rate of food waste

Aim: To find out the best condition for the metabolism of enzymes

Major considering D.V.: mass reduction

Design

Considering the convenience of users, we designed experiment 2 to try to lessen the reaction time to 1 month. We attended this experiment to test if raising the temperature of the food waste will increase the rate of reaction. It is expected that higher temperature can effectively increase the rate of respiration.

Material

| Material (weight) | Amount |
| --- | --- |
| Water (100g) | x6 |
| Rice (30g) | x2 |
| Pork (30g) | x2 |
| Lettuce (30g) | x2 |
| Brown sugar (10g) | x6 |
| Plastic bottles | x6 |
| Pestle and mortar | x3 |
| Electrical weight | x2 |
| Filter funnel | x3 |
| Measure cylinder | x2 |
| Scissors | x3 |
| Incubator | x1 |

Procedure

1. Label the plastic bottles according to the symbols below
2. Prepare 100 grams of water, 30 grams of food waste and 10 grams of brown sugar
3. With the use of water, pestle and mortar, grind the food waste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle(for 3 bottles)
5. Tighten the bottle cap
6. Label the plastic bottles
7. Release the bottle cap
8. Record the colour, smell, settlements of the bottle
9. Put the bottle labeled R37S: V37S: M37S in the incubator(37°C), leave the other R22S:V22S: M22S: at room temperature (22 C)
10. Repeat step 6 and 7 daily, last for 1 months
11. Record the pH value of the mixture in the bottle by the use of universal indicator/ pH test paper

Labels

| Name | Meaning | Temperature |
| --- | --- | --- |
| R22S | Rice mixture (with sugar) | 22C |
| V22S | Lettuce mixture (with sugar) | 22C |
| M22S | Pork mixture (with sugar) | 22C |
| R37S | Rice mixture (with sugar) | 37C |
| V37S | Lettuce mixture (with sugar) | 37C |
| M37S | Pork mixture (with sugar) | 37C |

Experiment 3: Effect of yeast on the reaction rate of food waste

Aim: To find out the best condition for the metabolism of enzymes

Major considering D.V.: mass reduction, detergent test

Design

By experiment 2, we know that increasing temperature can increase the rate of reaction. Therefore , we keep the temperature the same as experiment 2 , then we try to add yeast into the food waste and test if it can fasten the rate of respiration. We expected adding yeast will increase the respiration rate .

Material

| Material (weight) | Amount |
| --- | --- |
| Water (100g) | x6 |
| Rice (30g) | x2 |
| Pork (30g) | x2 |
| Lettuce (30g) | x2 |
| Brown sugar (10g) | x6 |
| Yeast (1g) | x3 |
| Plastic bottles | x6 |
| Pestle and mortar | x3 |
| Electrical weight | x2 |
| Filter funnel | x3 |
| Measure cylinder | x2 |
| Scissors | x3 |

Procedure

1. Label the plastic bottles according to the symbols below
2. Prepare 100 grams of water, 30 grams of food waste and 10 grams of brown sugar
3. With the use of water, pestle and mortar, grind the food waste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle(for 3 bottles)
5. Repeat steps 1-3, but also add 1 gram of yeast for the bottles labeled
6. Tighten the bottle cap
7. Label the plastic bottles
8. Release the bottle cap
9. Record the colour, smell, settlements of the bottle
10. Put all the finished bottles in the incubator (37°C)
11. Repeat step 6 and 7 daily, last for 1 months
12. Record the pH value of the mixture in the bottle by the use of universal indicator/ pH test paper

Labels

| Name | Meaning | With Yeast? |
| --- | --- | --- |
| R37SY | Rice mixture (with sugar) | Yes |
| V37SY | Lettuce mixture (with sugar) | Yes |
| V37SY | Pork mixture (with sugar) | Yes |

Experiment 4: Effect of Kiwi and Pineapple juice to the smell of food waste

Aim: to determine the effect of kiwi and pineapple juice to food waste

Major considering D.V.: Smell, mass reduction

Design

From the smell of the eco-enzymes in experiment 1, we find that the smell of detergents are really bad, therefore we designed experiment 3 to improve the smell of detergents by using some fruits. We chose kiwi and pineapple juice to add in as their smell are not bad and they are natural protease which we think can also improve the rate of reaction of protein.

Protocol (Part a)

Materials

| Material (weight) | Amount |
| --- | --- |
| Water (200g) | x6 |
| Rice (30g) | x3 |
| Lettuce (30g) | x3 |
| Brown sugar (20g) | x6 |
| Pineapple Juice (20g) | x2 |
| Kiwi Juice (20g) | x2 |
| Plastic bottles | x6 |
| Electrical weight | x2 |
| Filter funnel | x2 |
| Food blender | x1 |
| Strainer | x1 |

Procedure

Preparation of fruit juice:

1. Clean the fruit using tap water
2. Cut the fruit in half and remove the skin using a knife
3. Cut the fruit into small pieces
4. Put the pieces of fruit into a food blender
5. Blend fruit into paste
6. Strain the paste and collect the juice

Protocol:

1. Prepare 200 grams of water, 30 grams of food waste and 20 grams of brown sugar for each bottle.
2. Label the plastic bottles according to the keys
3. With the use of a food blender, blend the food waste into a paste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle
5. Add 20 grams of kiwi juice or pineapple juice (no need for control)
6. Release the bottle cap
7. Record the colour, smell, settlements,pressure of the bottle
8. Tighten the bottle cap
9. Put it in the incubator and set the temperature as 37°C
10. Repeat step 6-9 every 2-3 days, last for ~1months

Labels

| Name | Meaning | With Pineapple/Kiwi Juice? |
| --- | --- | --- |
| R37S | Rice control | None |
| R37SK | Rice (with sugar) | Kiwi |
| V37SP | Lettuce (with sugar) | Pineapple |
| V37S | Lettuce (with sugar) | None |
| V37SK | Pork (with sugar) | Kiwi |
| V37SP | Pork (with sugar) | Pineapple |

Protocol (Part b)

Materials

| Material (weight) | Amount |
| --- | --- |
| Water (200g) | x6 |
| Meat (30g) | x6 |
| Brown sugar (20g) | x6 |
| Pineapple Juice (20g) | x2 |
| Kiwi Juice (20g) | x2 |
| Plastic bottles | x6 |
| Electrical weight | x2 |
| Filter funnel | x2 |
| Food blender | x1 |
| Strainer | x1 |

Procedure

1. Prepare 200 grams of water, 30 grams of food waste and 20 grams of brown sugar for each bottle.
2. Label the plastic bottles according to the keys
3. With the use of a food blender, blend the food waste into a paste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle
5. Add 20 grams of kiwi juice or pineapple juice (no need for control)
6. Release the bottle cap
7. Record the colour, smell, settlements,pressure of the bottle
8. Tighten the bottle cap
9. Put it in the incubator and set the temperature as 37°C
10. Repeat step 6-9 every 2-3 days, last for ~1months

Labels

| Name | Meaning | With Pineapple/Kiwi Juice? |
| --- | --- | --- |
| R37S1 | Meat control | None |
| R37S2 | Meat control | None |
| V37SK1 | Meat (with sugar) | Kiwi |
| V37SK2 | Meat (with sugar) | Kiwi |
| V37SP1 | Meat (with sugar) | Pineapple |
| V37SP2 | Meat (with sugar) | Pineapple |

Experiment 5: Effect of changing the ratio of food waste, sugar and water on the mass reduction of food waste

Aim: To test if the ratio of food waste, sugar and water will affect the rate of producing eco-enzyme

Major considering D.V.: Mass reduction

Design

From the results in experiment 1, we concluded that adding sugar can increase the rate of respiration , therefore we designed this assay to test if adding the amount of sugar will increase the rate of respiration. To test the effect of adding more sugar, we have a control set of experiment and a set of bottles which added double amount of sugar than the control set. Also, we want to test different conditions of food waste , so we increase the amount of water to see if there is any help in the respiration. There is a set of repeat experiment in this experiment, its purpose is to test the weird or wrong data we collected before.

Materials

Material (weight) | Amount || Water (100g and 200g) | x2 and x8 |
| Rice (30g) | x5 |
| Cabbage (30g) | x5 |
| Brown sugar (10g and 20g) | x6 and x4 |
| Plastic bottles | x10 |
| Electrical weight | x2 |
| Filter funnel | x4 |
| Measuring cylinder | x2 |
| Food blender | x1 |

Procedure

1. Prepare food waste, sugar and water of the amount below:

   | Set | Food waste | Water | Sugar |
   | --- | --- | --- | --- |
   | 1 | 30g rice | 10g | 100g |
   | 2 | 30g rice | 10g | 200g |
   | 3 | 30g rice | 20g | 200g |
   | 4 | 30g cabbage | 10g | 200g |
   | 5 | 30g cabbage | 20g | 200g |
2. Label the plastic bottles with their ratios of water, sugar and food waste
3. Start with the amount in set 1
4. With the use of water and food blender, granulate the food waste
5. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle
6. Tighten the bottle cap
7. Repeat step 4 to step 6 with the amount in set 2-5
8. Repeat step 1-7 to get another set of data
9. Release the bottle cap
10. Record the colour, smell, settlements,pressure of the bottle
11. Put it in the incubator and set the temperature as 37°C
12. Repeat step 9-11 every 2-3 days, last for ~1months

Labels

| Name | Meaning | Amount of Sugar | Amount of Water |
| --- | --- | --- | --- |
| R3711a | Rice | 10g | 100g |
| R3711b | Rice | 10g | 100g |
| R3712a | Rice | 10g | 200g |
| R3712b | Rice | 10g | 200g |
| R3722a | Rice | 20g | 200g |
| R3722b | Rice | 20g | 200g |
| V3712a | Vegetables | 10g | 200g |
| V3712b | Vegetables | 10g | 200g |
| V3722a | Vegetables | 20g | 200g |
| V3722b | Vegetables | 20g | 200g |

Experiment 6:Effect of Bokashi on the food waste digestion process and smell problem

Aim: To test if Bokashi can increase the reaction rate of the samples and improve the smell of the products

Design

After the interview with Eco-greeny , we find out a chemical called Bokashi has a great help in the traditional fertilisation of food waste and can also improve the smell. Therefore, we carried out this experiment to test if Bokashi can increase the reaction rate of the samples and improve the smell of the products. From research on the websites, we find out that adding water to Bokashi will lead to a bad smell. So we carried out 3 sets of experiment, which is food waste with sugar(control set), Food waste with Bokashi and food waste with Bokashi and water.

Materials

| Material (weight) | Amount |
| --- | --- |
| Water |  |
| Rice (30g) | x3 |
| Vegetables (30g) | x3 |
| Meat (30g) | x3 |
| Brown sugar (10g) | x3 |
| Bokashi (10g) | x6 |
| Plastic bottles | x9 |
| Electrical weight | x2 |
| Filter funnel | x4 |
| Measure cylinder | x2 |
| Food blender | x1 |

Procedure

Labels

| Name | Meaning | With Bokashi? | With Water? |
| --- | --- | --- | --- |
| R37S | Rice (at 37C) | No | No |
| R37SB | Rice (at 37C) | Yes | No |
| R37SBW | Rice (at 37C) | Yes | Yes |
| V37S | Vegetables (at 37C) | No | No |
| V37SB | Vegetables (at 37C) | Yes | No |
| V37SBW | Vegetables (at 37C) | Yes | Yes |
| M37S | Meat (at 37C) | No | No |
| M37SB | Meat (at 37C) | Yes | No |
| M37SBW | Meat (at 37C) | Yes | Yes |

Experiment 7: Effect of the use of electric blender in preparation on the mass reduction of food waste

Aim: To find out the best condition for the metabolism of enzymes

To test if the use of the electric blender in preparation can greatly increase the rate of food waste digestion

Design

In some experiments, we used the electric blender to help instead of granulating the food waste by our own. It turned out to have a greater reduction in solid mass, therefore we carried out this experiment to test if using blender can really help with the reduction in solid mass.

Material

| Material (weight) | Amount |
| --- | --- |
| Water (100g) | x6 |
| Rice (30g) | x2 |
| Meat (30g) | x2 |
| Lettuce (30g) | x2 |
| Brown sugar (20g) | x12 |
| Plastic bottles | x6 |
| Pestle and mortar | x3 |
| Electrical weight | x2 |
| Filter funnel | x2 |
| Measure cylinder | x1 |
| Strainer | x1 |
| Food blender | x1 |

Procedure

1. Label the plastic bottles according to the symbols below
2. Prepare 100 grams of water, 30 grams of food waste and 10 grams of brown sugar
3. With the use of water, pestle and mortar, grind the food waste
4. By the use of filter funnel and glass rod, pour the water, brown sugar and the granulated food waste into a plastic bottle(for 3 bottles)
5. Repeat steps 1-3, but use food blender instead to blend the food waste for the bottles labeled R37SB, V37SB and M37SB
6. Tighten the bottle cap
7. Put all the finished bottles in the incubator(37°C)
8. Release the bottle cap
9. Record the colour, smell, settlements of the bottle
10. Repeat step 8 and 9 daily, last for 1 months

Labels

| Name | Meaning | Temperature |
| --- | --- | --- |
| R22S | Rice mixture (with sugar) | 22C |
| V22S | Lettuce mixture (with sugar) | 22C |
| M22S | Pork mixture (with sugar) | 22C |
| R37S | Rice mixture (with sugar) | 37C |
| V37S | Lettuce mixture (with sugar) | 37C |
| M37S | Pork mixture (with sugar) | 37C |

Tests

Besides the experiments above, we also conducted different tests for the experiments, to test the different performance of eco-enzymes and if the eco-detergents reach the goal we set.

Mass reduction test

Aim

To find out the reduction of solid mass and total mass, as the weight of reduction has direct relationship with the rate of respiration of the eco-enzymes.

Material

Procedure

1. Take out the bottles from the incubator
2. Weigh the total mass
3. Pour the solution into the beaker through the sieve to separate the residue, use a metal spoon to help
4. Put the residue to the spot plate regularly
5. Measured the residue with an electronic balance
6. Measured the liquid with an electronic balance

pH test

Aim

To test the pH value of the samples in the experiments above.

Material

| Material (weight) | Amount |
| --- | --- |
| 20-200um pipette | x1 |
| 100-1000um pipette | x2 |
| 200-1000um filter tip | x20 |
| Universal indicator (40um) | x10 |
| The finished eco-detergent (1000um) | x10 |
| Test tube | x10 |
| Test tube rack | x1 |
| 1-200um filter tip | x10 |
| Water (960um) | x10 |

Procedure

1. Prepare 40 ul of universal indicator, 960ul water and 1000ul of the finish eco-detergent marked at the top
2. Put a pipette in a pipette filler, use it to transport 40ul universal indicator to a test tube
3. Use another pipette filler and pipette to transport 960ul water to the test tube
4. Use one more pipette filler and pipette to transport 1000ul of the finished eco-detergent to a rest tube
5. Repeat step 4 until all the finished eco-detergent are mixed with universal indicator and water
6. Shake the finished test tube gently and put them on a test tube rack
7. Watch the color change of different eco-detergent
8. After one month, perform the mass reduction test, pH test, and detergent test

Detergent test

Aim

To test the cleansing property of eco-enzymes.

Design

For the detergent test, we used a ratio named A power as a reference for the sample’s cleansing property. 0 in this ratio equals to the cleaning effect of water, while 1 equals to that of 1% concentrated detergent

Materials

| Materials (weight) | Amount |
| --- | --- |
| Pipette filler | x3 |
| 5mL pipettes | x8 |
| Test tube | x7 |
| Oil (5mL) | x7 |
| Beaker | x1 |
| test tube rack | x1 |
| Ruler | x1 |
| The finished eco-detergent (5mL) | x6 |
| Detergent (5mL) | x1 |

Procedures

1. Put a pipette in a pipette filler, use it to transport 5mL oil to a test tube
2. Use another pipette filler and pipette to transport 5mL detergent to the test tube
3. Label the test tube as positive result(+)
4. Put positive(+) on the test tube rack and wait for 10 minutes
5. After 10 minutes, measure the length of the upper part of the positive result in cm
6. Record the result
7. Use the same pipette filler with pipette in step 1
8. Repeat step 1 to 6 but use eco-detergents instead in step 2
9. Label the test tubes by the labels of the eco-detergents (RC,VC,RP,VP,RK)

Team Hong Kong UCCKE

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Links

* [About](https://2019.igem.org/Team%3AHong_Kong_UCCKE/Team)
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2 Lee On Lane, Kwun Tong, Kowloon, Hong Kong

+852 2343 6677

brt@uccke.edu.hk

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# Team:Hong Kong UCCKE/Results

Results

[UCCKE 2019](https://2019.igem.org/Team%3AHong_Kong_UCCKE)

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Results

Result Calculation

Mass reduction test

% change of solid/total mass (%SC/%TC)
= (final mass - initial mass) / initial mass

% reduction of solid/total mass (%SR/%TR)
= (initial mass - final mass) / initial mass

% difference with control data (%-C)
= % reduction of solid/total mass - % reduction of solid/total mass(Control data)
Or
= % change of solid/total mass(Control data) - % change of solid/total mass

Times of pressure test

= AVERAGE(data 1,data 2)

Detergent test

After the emulsification test, the liquid column would be divided into two layers, the emulsified oil layer on top, and the water layer in the bottom
Emulsification index (E.I.)
= height of emulsified layer / total height of liquid column

In order to show and compare the detergent effect more clearly, we present the data in ratio with the negative control (water) and the positive control (1% concentration AXE detergent), thus getting the AXE power.

AXE power
0 = Detergent effect of Water (N.E.I.=0.48)
1 = Detergent effect of 1% concentration AXE detergent (P.E.I.=0.58)

AXE power = (E.I. - N.E.I.) / (P.E.I. - N.E.I.) = (E.I. - 0.48 / 0.58 - 0.48)

As a thicker emulsified oil layer means a larger degree of emulsification, the greater the E.I. and the AXE power, the better the detergent effect.

Experiment 1:Effect of sugar on the mass reduction of food waste after three months

Aim: to test if adding sugar can increase the rate of respiration

Hypothesis: addition of sugar can increase the rate of respiration

Table 1.1: Results of experiment 1

![](https://static.igem.org/mediawiki/2019/3/36/T--Hong_Kong_UCCKE--results-table-1.1.jpg)

\* :measured with the % reduction of solid/total mass

Table 1.2:Weeks of air pressure of experiment 1

![](https://static.igem.org/mediawiki/2019/0/04/T--Hong_Kong_UCCKE--results-table-1.2.jpg)

Table 1.3:Results of detergent test of experiment 1

![](https://static.igem.org/mediawiki/2019/8/88/T--Hong_Kong_UCCKE--results-table-1.3.jpg)

\* :measured with the % reduction of solid/total mass

Table 1.4:Results of pH test of experiment 1

![](https://static.igem.org/mediawiki/2019/3/33/T--Hong_Kong_UCCKE--results-table-1.4.jpg)

Table 1.5:Smell Change of experiment 1

![](https://static.igem.org/mediawiki/2019/2/2c/T--Hong_Kong_UCCKE--results-table-1.5.jpg)

Graphed data:

Graph 1.1:Influence of the addition of sugar on the reduction in total mass%

![](https://static.igem.org/mediawiki/2019/c/c8/T--Hong_Kong_UCCKE--results-graph-1.1.jpg)

Graph 1.2:Influence of the addition of sugar on the reduction in solid mass%

![](https://static.igem.org/mediawiki/2019/f/f7/T--Hong_Kong_UCCKE--results-graph-1.2.jpg)

Major Considering D.V.: Mass reduction

Discussion

Let’s first discuss the results of Rice and Vegetables. From graph 1.1 , both rice and vegetable samples shows an obvious increase(+10%) in the reduction of total mass after adding sugar. From graph 1.2, vegetable sample has the highest increase(+13%) in the reduction in solid mass, while rice sample also increased(+11%) in the reduction in solid mass. From table 1.2, the week of pressure of both rice and vegetables increased by 4 after adding sugar, which is more than double of that without sugar.

The reduction in mass is due to the breakdown of complex food waste polymers into simpler substrates,the consumption of food substrates by microbes, and the fermentation of food substrates by bacteria. While the accumulation of air pressure is due to the degradation of substrates into gases including carbon dioxide, hydrogen and methane. So the two reflects the rate of anaerobic digestion. By using them as a parameter,we can conclude the rate of anaerobic digestion of Rice and vegetable surely increased after adding sugar.

For the results of meat samples, graph 1.1 shows that the difference of reduction of total mass of meat sample with and without sugar is less than 1% ,so the effect of adding sugar is negligible. From graph 1.2, the meat sample with sugar have a lower(-14%) reduction in solid mass. However, the final solid meat sample collected is soaked with water, so we believe there is an error in measurement caused by the absorption of water of meat, and the data of solid mass can’t be taken into account. The weeks of air pressure of meat increased by 1 after adding sugar. Therefore, we believe the rate of anaerobic digestion of meat increased slightly after adding sugar, but the effect is not as good as vegetable and rice.

For detergent test, we used a ratio AXE power to test the sample’s cleansing property. The greater the AXE power, the better the cleaning effect.

From table 2, the cleansing effect of rice sample dropped by 0.43 after adding sugar. That of vegetable samples increased by 0.15 after adding sugar. That of meat samples dropped by 0.70 to -0.56 after adding sugar, which is half the cleansing property of water. So we can conclude that the addition of sugar greatly reduce the cleansing property of rice and meat samples. However, as we are still in the initial stage of finding ways of reducing mass, we decided not to take this into consideration.

The pH test gave us a brief idea that the pH of food waste samples generally hangs around 5. Only the pH of rice sample without sugar outstandingly reached 3, which is too acidic to be a detergent.

The Smell test of food waste is conducted weekly to observe the change. The smell of rice and vegetables don’t have much difference with and without sugar sugar. Rice sample gradually changes from a sugary smell to yeast and alcoholic smell. While vegetables continuously gives a strong sour vegetable smell. The smell of meat is improved after adding sugar. Without sugar, it gives out Fart, poop and vomit smell starting from week 3. With sugar, only sour meat and smelly meat is observed, but it is still unacceptable to be stored domestically.

Conclusion: The addition of sugar increases the rate of anaerobic digestion of the three food waste samples, especially rice and vegetables, so we decide to continue to use this condition in the following experiments. Though it has to be noted that the final product of rice is soaking with water and glutinous, and may not be suitable as a detergent.

Progress:

Experiment 2: Effect of changing temperature on the mass reduction of food waste

Aim: To test if increasing temperature can increase the rate of respiration.

Table 2.1: Result of experiment 2:

![](https://static.igem.org/mediawiki/2019/9/9c/T--Hong_Kong_UCCKE--results-table-2.1.jpg)

\* :measured with the % reduction of solid/total mass

Table 2.2: Results of detergent test of experiment 2 :

![](https://static.igem.org/mediawiki/2019/d/d4/T--Hong_Kong_UCCKE--results-table-2.2.jpg)

Table 2.3: Results of detergent test of experiment 2:

![](https://static.igem.org/mediawiki/2019/0/01/T--Hong_Kong_UCCKE--results-table-2.3.jpg)

Table 2.4: Results of pH test of experiment 2:

![](https://static.igem.org/mediawiki/2019/9/9f/T--Hong_Kong_UCCKE--results-table-2.4.jpg)

Graphed data:

Graph 2.1:Reduction in total mass% of food waste in different temperatures

![](https://static.igem.org/mediawiki/2019/b/b6/T--Hong_Kong_UCCKE--results-graph-2.1.jpg)

Graph 2.2:Reduction in solid mass% of food waste in different temperatures

![](https://static.igem.org/mediawiki/2019/3/34/T--Hong_Kong_UCCKE--results-graph-2.2.jpg)

Major Considering D.V.: Mass reduction

Discussion

From the mass reduction test(table 2.1;graph 2.1,2.2), we can see that the rate of anaerobic digestion of all samples increased with a higher temperature. This is because in 37 °C, the reduction in total mass of all samples slightly increased(+2-5%), while the absorption of solid mass of rice and meat is greatly reduced(-20-25%). Of the three samples, Meat performed the greatest reduction with the increasing temperature. While vegetable performed the worst, with a much lower(-25.5%) reduction in solid mass after increasing temperature. However, from the soaking solid in the final results, we again believe this is an error in measurement due to the absorption in water. So the reduction of solid mass shouldn’t be taken into account.

For detergent test (table 2.2 ; graph 2.3), all samples showed the equally poor cleansing effect except for rice with higher temperature, which has an outstanding AXE power of 1.57. This is greater than the cleansing effect of 1% detergent by 50%, and higher than others by 140%, thus is remarkable.

The pH test ensured our observation in experiment 1 that the pH of food waste samples hangs around 5, Yet, it is notable that the pH of rice and vegetables increased by 1 after increasing temperature. So, there is a possibility that the increase in temperature creates a less acidic environment.

In this experiment, we didn’t take the smell test as we don’t expect much difference.

Conclusion: The increase in temperature increases the rate of anaerobic digestion, though the final rice product is still glutinous. Based on this and the outstanding improvement on detergent effect, we decide to continue to use 37 °C in our following experiments.

Experiment 3: Effect of yeast on the mass reduction of food waste after one month

Aim: To test if the addition of yeast will affect the rate of food waste digestion

Table 3.1: Result of experiment 3:

![](https://static.igem.org/mediawiki/2019/1/10/T--Hong_Kong_UCCKE--results-table-3.1.jpg)

\* :measured with the % reduction of solid/total mass

Table 3.2: Results of detergent test of experiment 3:

![](https://static.igem.org/mediawiki/2019/c/c5/T--Hong_Kong_UCCKE--results-table-3.2.jpg)

Table 3.3: Results of pH test of experiment 3:

![](https://static.igem.org/mediawiki/2019/9/90/T--Hong_Kong_UCCKE--results-table-3.3.jpg)

Graphed data:

Graph 3.1:Influence of addition of yeast on the reduction in total mass%

![](https://static.igem.org/mediawiki/2019/8/84/T--Hong_Kong_UCCKE--results-graph-3.1.jpg)

Graph 3.2:Influence of addition of yeast on the reduction in solid mass%

![](https://static.igem.org/mediawiki/2019/e/e3/T--Hong_Kong_UCCKE--results-graph-3.2.jpg)

Graph 3.3:Influence of addition of yeast on the cleansing property of the food waste

![](https://static.igem.org/mediawiki/2019/8/8c/T--Hong_Kong_UCCKE--results-graph-3.3.jpg)

Major Considering D.V.: Mass reduction, Detergent Test

Discussion

From the mass reduction test, the effect of the addition of yeast on the rate of food waste digestion isn’t very constant. Only vegetables showed an increase(+7%,+14%) in both reduction of total and solid mass. Rice have an increase(+7%) in reduction of total mass but a great decrease(-20%) in that of solid mass, estimately inaccurate due to the absorption of water. While meat, on the contrary, decreased(-2%) in reduction of total mass but greatly increased(+31%) in that of solid mass.

> Conclusion: It can be determined that the addition of yeast increased the rate of respiration of vegetables and rice.

For detergent test, the cleansing effect of rice and meat reduced after the addition of yeast. The outstanding AXE power of rice from experiment 2 decreased by 0.40. Though it is still better than 1% detergent, but it is a huge stepback from our final goal of producing domestic detergents. While the poor AXE power of meat dropped to 0 to the same as water.

> Conclusion: Comparing the reduction in cleansing effect to the unconstant mass reduction, we decide to give up adding yeast in the following experiments.

The pH test shows that the addition of Yeast has no effect on the pH value. Yet, it ensured our observation in experiment 3 that the increase in temperature creates a less acidic environment with the set of Yeast data.

Experiment 4: Effect of the use of electric blender in preparation on the mass reduction of food waste

Aim: To test if the use of the electric blender in preparation process will greatly increase the mass reduction of food waste

Table 4.1: Results of Experiment 4:

![](https://static.igem.org/mediawiki/2019/e/e8/T--Hong_Kong_UCCKE--table-4.1.jpg)

\*: measured with the % reduction of solid/total mass

Table 4.2: Results of pH test of experiment 4:

![](https://static.igem.org/mediawiki/2019/c/c0/T--Hong_Kong_UCCKE--table-4.2.jpg)

Graphed data:

Graph 4.1: Influence of the use of electric blender on the reduction in total mass%

![](https://static.igem.org/mediawiki/2019/3/32/T--Hong_Kong_UCCKE--graph-4.1.jpg)

Graph 4.2: Influence of the use of electric blender on the reduction in solid mass%

![](https://static.igem.org/mediawiki/2019/f/fe/T--Hong_Kong_UCCKE--graph-4.2.jpg)

Discussion

From Graph 4.1 and 4.2, the reduction in total mass and solid mass of all three types of food waste increased after blending them with an electric blender in the preparation process. All increase in the reduction in solid mass is higher than that of total mass, which is reasonable as the use of blender mainly contributes to the first stage of anaerobic digestion - hydrolysis - the breakdown of solid.

Of the three types of food waste, the digestion rate of vegetables accelerated the greatest, with the highest increase(+27%) in the reduction of total mass, and a high increase of 47% in the reduction of solid mass.

Another thing worth noticing is that meat has the great increase(+116%) of over 100% in the reduction of solid mass. This is very worth noticing as we have never reached such a high reduction(81%) in solid mass, especially on meat which usually absorbs water. Yet, the reduction in total mass increased only slightly(+4%).

Although rice also increased in the reduction of mass after using blender, we note that it’s solid mass still seems to increase due to the absorption of water.

Conclusion: The use of electric blender increases the digestion rate of all three types of food waste, especially the breakdown of their solids. The use of blender also seems to resolve the problem of absorption of water of meat which makes the solution glutinous. Therefore, this shows the importance of mechanical work in food digestion, and we must try to include a blender in our machine prototype.

Experiment 5: Effect of fruit juice on the mass reduction of food waste after one month

Aim: To test the effect of fruit juice on the smell and rate of food waste digestion

Table 5.1: Results of Experiment 5:

![](https://static.igem.org/mediawiki/2019/c/c9/T--Hong_Kong_UCCKE--results-table-5.1.jpg)

\* :measured with the % reduction of solid/total mass

Table 5.2: Results of detergent test of experiment 5:

![](https://static.igem.org/mediawiki/2019/f/fa/T--Hong_Kong_UCCKE--results-table-5.2.jpg)

Table 5.3: Results of pH test of experiment 5:

![]()

Graphed data:

Graph 5.1:Influence of addition of fruit juice on the reduction in total mass%

![](https://static.igem.org/mediawiki/2019/0/06/T--Hong_Kong_UCCKE--results-graph-5.1.jpg)

Graph 5.2:Influence of addition of fruit juice on the reduction in solid mass%

![](https://static.igem.org/mediawiki/2019/b/b2/T--Hong_Kong_UCCKE--results-graph-5.2.jpg)

Discussion

From Mass reduction test, the addition of fruit juice has a slightly positive effect on the digestion of rice and meat.

From Graph 1 and 2,the solid mass of rice decreased to a large extent after adding kiwi and pineapple juice. Of the two,addition of pineapple have a much higher effect, with about 50% more solid reduced than the control set-up. While the total mass of rice reduced only slightly more than the control set-up, with about 4%. It is controversial that the 4% more reduced may only be the fruit juice added, but not helping the food waste respiration, so the increase is not taken into consideration.

For vegetables, adding fruit juice didn’t help reduce the solid mass much, only by 2% and 4%, while it even lowered the reduction of total mass by over 10%. Yet, we can spot that pineapple juice is slightly better than kiwi juice,as it reduced 2% more than kiwi juice does in both data.

For meat, it is interesting to spot that the reduction rate in solid mass and total mass of the three conditions are also much higher than the past experiments we made, reducing in 80% to almost 100% of the solid mass in only 1 month,instead of increasing due to absorption of water. We believe it is due to the different types of meat that we used in the experiments, yet it doesn’t really matter as long as we use the same in each experiment. Comparing the three, addition of fruit juice increased the reduction of solid mass by 17% to almost 100%, which is remarkable. Yet, for total mass,fruit juice didn’t show the same effect and even reduced less than the control experiment. This shows that fruit juice mainly helped break down solids into small bits or increase their solubility, but didn’t speed up the respiration of food waste into gas. Meanwhile, out of the two, Kiwi juice have a better effect on speeding up meat respiration from the data.

In conclusion, the addition of fruit juice increased the solid mass reduction rate of both Rice and Meat. Pineapple Juice have a better effect on Rice, while Kiwi Juice have a better effect on Meat.For vegetables, fruit juice inhibits its respiration rate instead. So we are considering to design the respiration process as the results.

Experiment 6: Effect of changing the ratio of food waste, sugar and water on the mass reduction of food waste

Aim: To test if the ratio of food waste, sugar and water will affect the rate of respiration of food waste

Table 6.1: Results of experiment 6:

![](https://static.igem.org/mediawiki/2019/b/b7/T--Hong_Kong_UCCKE--results-table-6.1.jpg)

Table 6.2: Times of pressure of experiment 6:

![](https://static.igem.org/mediawiki/2019/7/77/T--Hong_Kong_UCCKE--table-6.2.jpg)

Table 6.3: Results of detergent test of experiment 6;

![](https://static.igem.org/mediawiki/2019/3/3b/T--Hong_Kong_UCCKE--results-table-6.3.jpg)

Table 6.4: Results of pH test of experiment 6:

![](https://static.igem.org/mediawiki/2019/2/26/T--Hong_Kong_UCCKE--results-table-6.4.jpg)

Discussion

The meat samples are not included in the results as we failed to do it. The following discussion will only include the results of rice and vegetable samples.

For the mass reduction test (table 6.1), increasing the amount of sugar and water result in a greater reduction in mass of vegetable samples, although the percentage difference is not more than 10. Rice samples, instead, have a lower reduction in mass after adding larger amount of sugar and water.

For the detergent test (table 6.3), the samples that changed the ratios did not have a trend in a better or lower detergent effect, therefore it will not be discussed.

Experiment 7: Effect of Bokashi on improving the smell problem

Aim: To test if the addition of Bokashi can improve the smell problem, and have any influence on the digestion rate

Results

![](https://static.igem.org/mediawiki/2019/a/a7/T--Hong_Kong_UCCKE--new-rbw.jpg)
![](https://static.igem.org/mediawiki/2019/c/c1/T--Hong_Kong_UCCKE--new-vbw.jpg)
![](https://static.igem.org/mediawiki/2019/d/d6/T--Hong_Kong_UCCKE--new-mbw.jpg)

Images of samples with bokashi and water

On the 2nd Week of the experiment, moulds can already be found growing in all three bottles of the experiment set with Bokashi . Therefore, it is a failure and we stopped our experiment. We decided not to use Bokashi due to the growing of mould even though it improves the smell problem.

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