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Scientists Network
| 1. Instructions for Joining |
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The joining of the network is purely voluntary and does not lead to any commitment of the part of the scientist or his/her institution. No fees are required for joining.
Any details you want to be kept confidential will be kept only in our files and will not be posted on the web. Please indicate what you would like to keep as confidential.
From the classification list choose the number(s) in which you feel you have especial practical expertise. In each case add one line or two on each item in as specific terms as is possible. Also indicate under instrumentation: what special instruments you have under your control, and the use of which is available for you to do tests for others in return for fees. Please suggest the names and emails and telephone numbers of any colleagues you think may also be interested. Please also suggest an idea to start a possible biotechnology commercially viable product if you think of one. Use a separate page for your suggestion. Please fill in appendix 3 and email to info@ncb.gov.jo
Until January 2006 over 100 scientists from Jordan have joined
Under fields of specific expertise; one scientist may have put:
- (7.1.) Isolation of lactase gene from lacto-bacteria, multiplication of the gene by the PCR
- (7.3.) Introducing it into yeast
- (1.1.) Isolation lactase from yeast media
* 1.5.11 & 4.2 Isolation of antibiotic from a plant
Equipment A 100-liter fermentor with temp, PH, and O2 stat. Availability: can be used by others under our supervision. Fees for use to be negotiated with university.
Interested colleagues:
Name -------------- email---------- office tel. No -----------
Name -------------- email---------- office tel. No -----------
* To be kept confidential.
The questionnaire below is to be filled out accurately and supported by all pertinent documents, You may check in column three whatever information you want to keep confidential.
If you are an existing member and you want to modify your info, please contact us at info@ncb.gov.jo
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