Difference between revisions of "Team:Paris Bettencourt/Design"

Line 1: Line 1:
−
{{Paris_Bettencourt}}
+
{{Paris_Bettencourt/Menu}}
 +
{{Paris_Bettencourt/Wiki}}
 +
 
 +
                                            <!-- Code by the 2016 Paris Bettencourt -->
 +
 
 
<html>
 
<html>
 +
<link href='https://fonts.googleapis.com/css?family=Open+Sans:400,300,700' rel='stylesheet' type='text/css'>
 +
<style>
 +
a:hover {
 +
text-decoration : none;
 +
}
  
 +
html {
 +
height : 100%;
 +
}
  
 +
body {
 +
position : relative;
 +
height : 100%;
 +
margin-left : 0;
 +
margin-right : 0;
 +
margin-top : 0px;
 +
}
  
 +
#topheader {
 +
position : relative;
 +
margin-top : -100px;
 +
margin-left : 0px;
 +
margin-right : 0;
 +
padding:0;
 +
width : 100%;
 +
height : 400px;
 +
background-image : url("https://static.igem.org/mediawiki/2016/4/46/Paris_Bettencourt-Design.jpg");
 +
background-size : cover;
 +
}
  
 +
#subheader {
 +
position : relative ;
 +
width : 100%;
 +
height : 2370px;
 +
text-align : center;
 +
background-color : rgb(255,255,255);
 +
}
 +
#subheader p {
 +
padding-left: 30px;
 +
padding-right: 30px;
 +
}
  
 +
#definition {
 +
width : 80%;
 +
vertical-align : middle;
 +
display : inline-block;
 +
line-height : normal;
 +
text-align : center;
 +
position : relative;
 +
margin-top : 0px;
 +
}
  
−
<div class="column full_size">
+
#project {
 +
font-family: Open Sans, sans-serif;
 +
text-align : center;
 +
font-size : 22px;
 +
vertical-align : middle;
 +
color : rgb(150,149,149);
 +
}
 +
.definition {
 +
position : relative;
 +
font-family: Open Sans, sans-serif;
 +
text-align : center;
 +
font-size : 18px;
 +
vertical-align : middle;
 +
color : rgb(150,149,149);
 +
}
  
 +
                .descript2 {
 +
                        width : 60%;
 +
                        margin-left : 0%;
 +
                        font-size : 18px;
 +
                        text-align : center;
 +
                        color : rgb(255,0,99);
 +
                        margin-top : 0px;
 +
                        display : none;
 +
                        vertical-align : middle;
 +
                        line-height : normal;
 +
                        background-color : transparent;
 +
                        z-index : 91;
 +
                }
  
 +
.layout {
 +
width : 100%;
 +
height : 100%;
 +
z-index : 90;
 +
vertical-align : middle;
 +
line-height : 300px;
 +
text-align : center;
 +
display: flex;
 +
justify-content: center;
 +
align-items: center;
 +
-webkit-display: flex;
 +
-webkit-justify-content: center;
 +
-webkit-align-items: center;
 +
                        vertical-align : middle;
 +
}
 +
 +
                .separation {
 +
                        width: 100%;
 +
                        height : 300px;
 +
                }
 +
 +
 +
/* Panels */
 +
.panel {
 +
    margin: 0 auto;
 +
    color: rgb(30,39,43);
 +
    font-family: 'Open Sans', sans-serif;
 +
}
 +
.panel a {
 +
display: inline-block;
 +
    color: rgb(46,43,52);
 +
    text-decoration:none;
 +
}
 +
 +
/* Subpanels */
 +
.narrowimg {/* Subpanels background*/
 +
    /*position:absolute;*/
 +
    z-index:2;
 +
    opacity:0.3;
 +
    filter: alpha(opacity=30);
 +
}
 +
.titlebox {/* Subpanels Title*/
 +
    z-index:1;
 +
    position:relative;
 +
    bottom: 200px;
 +
    background:transparent;
 +
}
 +
 +
.subpanel2 { /* Projects */
 +
    float: left;
 +
    width:200px;
 +
    height:250px;
 +
    font-size:20px;
 +
    text-align:center;
 +
    margin-top:5px;
 +
    margin-bottom:5px;
 +
    margin-right:5px;
 +
    margin-left:5px;
 +
    border-radius:7px;
 +
    overflow:hidden;
 +
}
 +
.subpanel2:hover{
 +
    font-weight:bold;
 +
}
 +
.subpanel2:hover .narrowimg {
 +
    opacity:0.8;
 +
    filter: alpha(opacity=80);
 +
}
 +
/* pages */
 +
.subpanel4 { /* divide page in 3 */
 +
    float:left;
 +
    width:364px;
 +
    height:492px;
 +
    font-size:22px;
 +
    margin-top:0;
 +
    margin-right:10px;
 +
}
 +
.subpanel6 { /* Pages */
 +
    height:240.5px;
 +
    margin:0;
 +
    margin-bottom:11px;
 +
    border-radius:7px;
 +
    overflow:hidden;
 +
    background:rgb(255,255,255);
 +
    color:Black;
 +
    text-align:center;
 +
}
 +
.subpanel6:hover{
 +
    font-weight:bold;
 +
}
 +
.subpanel6:hover .narrowimg {
 +
    opacity:0.8;
 +
    filter: alpha(opacity=80);
 +
}
 +
 +
<!-- Begin Style for Project Summary Boxes-->
 +
 +
  .factstile a:hover {
 +
    font-weight:bold;
 +
  }
 +
  .factstile a {
 +
    color: rgb(30,39,43);
 +
  }
 +
 +
  .projtile1 {
 +
    float:left;
 +
    width:263px;
 +
    height:415px;   
 +
    background:rgb(245,245,245);
 +
    overflow:hidden;
 +
    margin-bottom:15px;
 +
    margin-left:125px;
 +
    margin-right:15px;
 +
    text-align:left;
 +
  }
 +
 +
 +
 +
  .projtile3 {
 +
    float:left;
 +
    width:400px;
 +
    height:415px;   
 +
    background:rgb(245,245,245);
 +
    overflow:hidden;
 +
    margin-bottom:15px;
 +
    margin-left:425px;
 +
    margin-right:15px;
 +
    margin-bottom:100px;
 +
    margin-top:-430px;
 +
    text-align:left;
 +
  }
 +
 +
  .projtile4 {
 +
    float:left;
 +
    width:263px;
 +
    height:415px;   
 +
    background:rgb(245,245,245);
 +
    overflow:hidden;
 +
    margin-bottom:15px;
 +
    margin-left:860px;
 +
    margin-right:15px;
 +
    margin-top:-515px;
 +
    text-align:left;
 +
  }
 +
 +
            </style>
 +
 +
<body>
 +
<div id=topheader> </div>
 +
 +
<h1 class="red">Design</h1>
 +
 +
 +
<!----------------------- BEGIN SUMMARY BOXES-------------------------> 
 +
 
 +
<div class="projtile1">
 +
    <h2 class="red" style="text-align:center;">Goals</h2>
 +
    <ul>
 +
<li>Getting to know dry cleaners' work process and needs.</li>
 +
        <li>To design a destaining station that would meet the needs of dry cleaners.</li>
 +
        <li>To conceive this equipment so it can adapt to a product that contains enzymes.</li>
 +
    </ul>
 +
</div>
 +
 +
<div style="clear: both;"></div>
 +
 +
 +
 +
<div class="projtile3">
 +
      <h2 class="red" style="text-align:center;">Results</h2>
 +
      <ul>
 +
            <li>Destaining station for dry cleaners
 +
            <li>Packaging for our product</li>
 +
      </ul>
 +
</div>
 +
 +
<div style="clear: both;"></div>
 +
 +
<div class="projtile4">
 +
    <h2 class="red" style="text-align:center;">Methods</h2>
 +
    <ul>
 +
        <li>Collaboration with dry cleaners
 +
        <li>Research on enzyme conservation needs
 +
        <li>Drawing
 +
        <li>3D model
 +
    </ul>
 +
</div>
 +
 +
<div style="clear: both;"></div>
 +
 +
<!----------------------- END SUMMARY BOXES------------------------->   
 +
 +
<div id=subheader>
 +
<div id="input">
 +
<h2 class="red"> Motivation and Background</h2>
 +
<p>
 +
Pre-treatments are often necessary especially for stains as difficult as wine stains. According to many dry cleaners's we've interviewed, alternatives to Perc are less efficient so pre-treatment becomes mandatory and sometimes they have to be repeated. The dry cleaners that have changed have to spend more time on stained clothes. With our project we hope to make the pre-treatments more efficient to ease dry cleaners' work. In order to do so we became aware of the fact we needed to design a destaining station, an equipment they already are used to, that would be adapted to enzymatic products but that would also fit and ease the dry cleaners' work process.
 +
<br><br>
 +
During the summer we interviewed every dry cleaners in Paris and we saw how important it was to create a destaining station adapted to the products we conceive, so the professionals could work efficiently. We took the time to speak with them, studied the equipment they already had, but also took into account what an enzymatic product required to be efficient. Their current equipment were made for strong chemical products, and did not include any storage area for these product but also there wasn't any space to let the product act on the stain. We then worked to create a new enzymatic destaining station that took into account all of those needs. It was really important for our team to integrate our project in the dry cleaners' workplace. We believe that our products are particularly interesting for the stain experts that are the dry cleaners, because when we have difficult stain on our favorite piece of clothing, we turn to a professional. Furthermore private individuals wouldn't invest in products for specific stains, whereas dry cleaners already do.
 +
</p>
 +
<br> <br>
 +
<div id="figurebox">
 +
<img src="https://static.igem.org/mediawiki/2016/9/98/Paris_Bettencourt-Dstation_OldandNew.png" alt="D-station context" style="width:1100px;">
 +
<p>
 +
<b> </b>
 +
</p>
 +
</div>
 +
<br>
 +
<h3>D-station : a collaborative project</h3>
 
<p>
 
<p>
−
By talking about your design work on this page, there is one medal criterion that you can attempt to meet, and one award that you can apply for. If your team is going for a gold medal by building a functional prototype, you should tell us what you did on this page.
+
When we interviewed dry cleaners we really were surprised by their warm welcomes, they took the time to answer our questions but also gave great insights on the way they work and on the issues they faced. The dry cleaners that gave up PERC assert they have to use much more pre-treatments and are actually concerned by the toxicity of the most efficient ones. They were quite happy that students were interested in conceiving a safe alternatives for them.
 +
<br><br>
 +
The Pressing des Dames in the 17th arrondissement, and two other dry cleaners from the 17th and 13th that wish to remain anonymous, let us visit their shop, study their equipment and answered our question on how they treat stained clothing.  
 
</p>
 
</p>
  
 +
<br>
 +
<h2 class="red">Results</h2>
  
−
<p>This is a prize for the team that has developed a synthetic biology product to solve a real world problem in the most elegant way. The students will have considered how well the product addresses the problem versus other potential solutions, how the product integrates or disrupts other products and processes, and how its lifecycle can more broadly impact our lives and environments in positive and negative ways.</p>
+
<div id="figurebox">
−
 
+
<img src="https://static.igem.org/mediawiki/2016/e/e8/Paris_Bettencourt-Dstation.png" alt="D-Station, destaining station for professionals" style="width:1100px;">
 
<p>
 
<p>
−
If you are working on art and design as your main project, please join the art and design track. If you are integrating art and design into the core of your main project, please apply for the award by completing this page.
+
<b> Simple to use equipment:</b> The D-station is a different kind of destaining station, made for enzymatic products, but respects dry cleaners' work process.
 
</p>
 
</p>
 +
</div>
  
  
−
<p>Teams who want to focus on art and design should be in the art and design special track. If you want to have a sub-project in this area, you should compete for this award.</p>
+
<h3>D-station: removing stains simply</h3>
 +
<p>
 +
When they treat stains they apply a product specific to the kind of stain they face, then usually let it rest for 10 to 20 min, usually they have to scrub the stain which can be pretty bad for the fabric, and rinse. They sometime have to repeat the process if the stain is hard to remove, and they eventually put it in their washing machine or dry cleaning machine. In the D-station they would apply the product and then hang it in the back part to let the product do its magic, and put it in their machine. The D-station is close to their actual process because the dry cleaners have deeply rooted work habits.
 +
<p>
 +
<br>
 +
<h3>D-station: a destaining station adapted to a biological product</h3>
 +
<p>
 +
Our project is an enzymatic product, it is very different from chemical products and has specific needs of conservation and use. To guide the final user we needed to create a real piece of equipment that is made for biological products, as the actual one are made for chemical ones. Our product that needs to be kept at 4°C, will be kept in small compartments to be maintained at this specific temperature. Also enzymes need to be in an heated and humid environment to act efficiently, so at the back of the D-station there is an incubator where the clothes can be hang after treatment. The dry cleaners complained about the fact there was no place to put the clothes on their actual equipment.
 +
<p>
 +
<br>
 +
<br>
 +
<div id="figurebox">
 +
    <img src="https://static.igem.org/mediawiki/2016/6/6d/Paris_Bettencourt-Packaging.png" alt="Packaged product" style="width:1100px; " >
 +
        <p style="text-align: left;">
 +
            <b> Our packaged product:</b> ready-to-use spray, to apply directly on stains that should be kept at a low temperature.
 +
        </p>
 +
    </div>
 +
<h3>Frank&Stain: a safe stain remover from synthetic biology </h3>
 +
<p>
 +
The Frank&Stain stain remover is a biological product, it can directly be sprayed on the red wine stain. The goal would be to introduce synthetic biology in the field of professional cleaning where many heavy chemicals are used. The future of this project would be to develop a product, as we did for the red wine stains, but for all difficult stains that the dry cleaners face like fat, ink, or grass stains.
 +
<p>
 +
 
 +
<div style="clear: both"></div>
 
</div>
 
</div>
  
  
 +
<br>
 +
</p>
  
  
  
 +
 +
 +
<h2 class="red">Attributions</h3>
 +
<p>
 +
This project was done mostly by Allison Bricknell George. We would like to thank Jake Wintermute for working on the technical constraints linked to enzymatic products, and dry cleaners that answered our questions, let us see their equipment, especially Pressing des Dames that gave very good insights on a dry cleaner's work process.
 +
</p>
 +
 +
 +
</div>  <!-- End input Div--> 
 +
 +
    <div class=separation>          </div>
 +
 +
    <div class=separation>          </div>
 +
<div style="clear: both;"></div>
 +
 +
 +
 +
<div style="margin-top:300px; margin-bottom:20px; vertical-align:middle; text-align: center;">
 +
<div class="panel" >
 +
<a href="https://2016.igem.org/Team:Paris_Bettencourt/Project/Assay" title="Assay">
 +
<div id="pspanel" class="subpanel2"  onmouseover="chgtrans(this)">
 +
  <img class="narrowimg" src="https://static.igem.org/mediawiki/2016/3/38/Paris_Bettencourt--Assay_Button_small.jpg" width="200px" height="250px"/>
 +
  <div class="titlebox">
 +
    <center><img src="https://static.igem.org/mediawiki/2016/e/e8/Paris_Bettencourt-Logo_Assay.png" style="height:60px;"/></center>
 +
    <div style="width:60%;margin-left:20%;margin-bottom:20px;"><hr></div>
 +
    Assay
 +
  </div>
 +
</div>
 +
      </a>
 +
      <a href="https://2016.igem.org/Team:Paris_Bettencourt/Project/Microbiology" title="Microbiology">
 +
<div id="dspanel" class="subpanel2">
 +
  <img class="narrowimg" src="https://static.igem.org/mediawiki/2016/8/87/Paris_Bettencourt--Microbiology_Button_small.jpg" width="200px" height="250px"/>
 +
  <div class="titlebox">
 +
    <center><img src="https://static.igem.org/mediawiki/2016/f/f8/Paris_Bettencourt-Logo_Microbiology.png" style="height:60px;"/></center>
 +
    <div style="width:60%;margin-left:20%;margin-bottom:20px;"><hr></div>
 +
    Microbiology
 +
  </div>
 +
</div>
 +
      </a>
 +
      <a href="https://2016.igem.org/Team:Paris_Bettencourt/Project/Enzyme" title="Enzyme">
 +
<div id="tcpanel" class="subpanel2">
 +
  <img class="narrowimg" src="https://static.igem.org/mediawiki/2016/d/d2/Paris_Bettencourt--Protein_Button_small.jpg" width="200px" height="250px"/>
 +
  <div class="titlebox">
 +
    <center><img src="https://static.igem.org/mediawiki/2016/9/9d/Paris_Bettencourt-Logo_Enzyme.png" style="height:60px;"/></center>
 +
    <div style="width:60%;margin-left:20%;margin-bottom:20px;"><hr></div>
 +
  Enzyme
 +
  </div>
 +
</div>
 +
      </a>
 +
      <a href="https://2016.igem.org/Team:Paris_Bettencourt/Project/Binding" title="Binding domains">
 +
<div id="thpanel" class="subpanel2">     
 +
  <img class="narrowimg" src="https://static.igem.org/mediawiki/2016/5/55/Paris_Bettencourt--Binding_Button_small.jpg" width="200px" height="250px"/>
 +
  <div class="titlebox">
 +
    <center><img src="https://static.igem.org/mediawiki/2016/4/44/Paris_Bettencourt-Logo_Binding.png" style="height:60px;"/></center>
 +
    <div style="width:60%;margin-left:20%;margin-bottom:20px;"><hr></div>
 +
    Binding
 +
  </div>
 +
</div>
 +
      </a>
 +
    <a href="https://2016.igem.org/Team:Paris_Bettencourt/Project/Indigo" title="Indigo">
 +
<div id="thpanel" class="subpanel2">     
 +
  <img class="narrowimg" src="https://static.igem.org/mediawiki/2016/5/5a/Paris_Bettencourt--Indigo_Button_small.jpg" width="200px" height="250px"/>
 +
  <div class="titlebox">
 +
    <center><img src="https://static.igem.org/mediawiki/2016/f/f0/Paris_Bettencourt-Logo_Indigo.png" style="height:60px;"/></center>
 +
    <div style="width:60%;margin-left:20%;margin-bottom:10px;"><hr></div>
 +
    Indigo
 +
  </div>
 +
</div>
 +
      </a>
 +
</div>
 +
</div>
 +
</div> <! End subheader Div> 
 +
    <div class=separation>          </div>
 +
 +
</body>
 +
 +
 +
<!--
 +
BUTTON.. unimportant for now
 +
<div class="button_click"  onClick=" parent.location= 'https://2016.igem.org/Special:Upload '"> 
 +
UPLOAD FILES
 +
</div>
 +
-->
 
</html>
 
</html>
 +
{{Paris_Bettencourt/Footer}}

Revision as of 15:39, 18 October 2016


Design

Goals

  • Getting to know dry cleaners' work process and needs.
  • To design a destaining station that would meet the needs of dry cleaners.
  • To conceive this equipment so it can adapt to a product that contains enzymes.

Results

  • Destaining station for dry cleaners
  • Packaging for our product

Methods

  • Collaboration with dry cleaners
  • Research on enzyme conservation needs
  • Drawing
  • 3D model

Motivation and Background

Pre-treatments are often necessary especially for stains as difficult as wine stains. According to many dry cleaners's we've interviewed, alternatives to Perc are less efficient so pre-treatment becomes mandatory and sometimes they have to be repeated. The dry cleaners that have changed have to spend more time on stained clothes. With our project we hope to make the pre-treatments more efficient to ease dry cleaners' work. In order to do so we became aware of the fact we needed to design a destaining station, an equipment they already are used to, that would be adapted to enzymatic products but that would also fit and ease the dry cleaners' work process.

During the summer we interviewed every dry cleaners in Paris and we saw how important it was to create a destaining station adapted to the products we conceive, so the professionals could work efficiently. We took the time to speak with them, studied the equipment they already had, but also took into account what an enzymatic product required to be efficient. Their current equipment were made for strong chemical products, and did not include any storage area for these product but also there wasn't any space to let the product act on the stain. We then worked to create a new enzymatic destaining station that took into account all of those needs. It was really important for our team to integrate our project in the dry cleaners' workplace. We believe that our products are particularly interesting for the stain experts that are the dry cleaners, because when we have difficult stain on our favorite piece of clothing, we turn to a professional. Furthermore private individuals wouldn't invest in products for specific stains, whereas dry cleaners already do.



D-station context


D-station : a collaborative project

When we interviewed dry cleaners we really were surprised by their warm welcomes, they took the time to answer our questions but also gave great insights on the way they work and on the issues they faced. The dry cleaners that gave up PERC assert they have to use much more pre-treatments and are actually concerned by the toxicity of the most efficient ones. They were quite happy that students were interested in conceiving a safe alternatives for them.

The Pressing des Dames in the 17th arrondissement, and two other dry cleaners from the 17th and 13th that wish to remain anonymous, let us visit their shop, study their equipment and answered our question on how they treat stained clothing.


Results

D-Station, destaining station for professionals

Simple to use equipment: The D-station is a different kind of destaining station, made for enzymatic products, but respects dry cleaners' work process.

D-station: removing stains simply

When they treat stains they apply a product specific to the kind of stain they face, then usually let it rest for 10 to 20 min, usually they have to scrub the stain which can be pretty bad for the fabric, and rinse. They sometime have to repeat the process if the stain is hard to remove, and they eventually put it in their washing machine or dry cleaning machine. In the D-station they would apply the product and then hang it in the back part to let the product do its magic, and put it in their machine. The D-station is close to their actual process because the dry cleaners have deeply rooted work habits.


D-station: a destaining station adapted to a biological product

Our project is an enzymatic product, it is very different from chemical products and has specific needs of conservation and use. To guide the final user we needed to create a real piece of equipment that is made for biological products, as the actual one are made for chemical ones. Our product that needs to be kept at 4°C, will be kept in small compartments to be maintained at this specific temperature. Also enzymes need to be in an heated and humid environment to act efficiently, so at the back of the D-station there is an incubator where the clothes can be hang after treatment. The dry cleaners complained about the fact there was no place to put the clothes on their actual equipment.



Packaged product

Our packaged product: ready-to-use spray, to apply directly on stains that should be kept at a low temperature.

Frank&Stain: a safe stain remover from synthetic biology

The Frank&Stain stain remover is a biological product, it can directly be sprayed on the red wine stain. The goal would be to introduce synthetic biology in the field of professional cleaning where many heavy chemicals are used. The future of this project would be to develop a product, as we did for the red wine stains, but for all difficult stains that the dry cleaners face like fat, ink, or grass stains.


Attributions

This project was done mostly by Allison Bricknell George. We would like to thank Jake Wintermute for working on the technical constraints linked to enzymatic products, and dry cleaners that answered our questions, let us see their equipment, especially Pressing des Dames that gave very good insights on a dry cleaner's work process.

Centre for Research and Interdisciplinarity (CRI)
Faculty of Medicine Cochin Port-Royal, South wing, 2nd floor
Paris Descartes University
24, rue du Faubourg Saint Jacques
75014 Paris, France
+33 1 44 41 25 22/25
igem2016parisbettencourt@gmail.com
2016.igem.org