Positron Nano-Dosimetry: Fundamental Measurements of Positron Interactions and their use in State-of-the-Art Modelling of Positron Transport. This proposal will provide unique experimental and theoretical information on how positrons, the electron antiparticles, interact with matter, in particular with biologically important molecules. This data will be used in a unique set of modelling approaches which will provide, for the first time, an insight into how positrons are transported through gases ....Positron Nano-Dosimetry: Fundamental Measurements of Positron Interactions and their use in State-of-the-Art Modelling of Positron Transport. This proposal will provide unique experimental and theoretical information on how positrons, the electron antiparticles, interact with matter, in particular with biologically important molecules. This data will be used in a unique set of modelling approaches which will provide, for the first time, an insight into how positrons are transported through gases, liquids and ultimately, soft matter. It will thus have important ramifications for diagnostic tools such as Positron Emission Tomography. The fundamental research will also shed light on one of the key 'mysteries' of life - why the biological building blocks of life possess a definite " handedness", or chirality.Read moreRead less
Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors w ....Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.Read moreRead less