L14: 14 Lectures past and 1 1 to go Part 'The cell as a well-stirred bioreactor topICs Lambda phage lysis-lysogeny switch Synthetic genetic switch Switches as memory storage Chemotaxis: perfect adaptation or not? Synthetic genetic oscillators

Mathematical basis of stability analysis =f(x,y) system of two coupled differential equations y=g(x,y) step 1 find nullclines and fixed point(s)

麻省理工大学：《Systems Biology》Review lecture 2 Michaelis-Menten kinetics

Traditional Systems Engineering Process model 16.422 ACQUISITION PHASE UTILIZATION PHASE

Information and the Manager e Data raw facts such as the number of customers Information: data arranged in a meaningful fashion Good information possesses these attributes o Information Quality: measures information accuracy and reliabilit

Outline Merchandising activities Operating cycle of merchandising companies Merchandising cost accounts Inventory systems Merchandise purchases Sales transactions Adjusting and closing entries Task Team of FUNDAMENTAL

Why Statistical Mechanics? Understand predict the physical properties of macroscopic systems from the properties of their constituents Deterministic approach ma F need of 6n coordinates at t: r: and v but typically n= moles (1023)! Ensemble?rather than microscopic detail and its surroundings microcanonical, canonical, grand canonical

Scope of this lecture Root functions: for plant, soil and ecosystem Root structure and pathways for uptake of nutrients the symplast and apoplast Root architecture(结构) and morphology(形态) Responses of roots and root systems to environmental stress Root hairs and their functions Introduction to combined strategies for efficient

In specifying refrigeration equipment the function of the equipment must be absolutely clear. Refrigeration equipment is always used to control tem- perature. Either the meat passing through the process is to be maintained it its initial temperature, for example as in a refrigerated store or a packing operation, or the temperature of the meat is to be reduced, for example in a blast freezer. These two functions

Thawing has received much less attention in the literature than either chill- ing or freezing. In commercial practice there are relatively few controlled thawing systems. Frozen meat, as supplied to the industry, ranges in size and shape from complete hindquarters of beef to small breasts of lamb, although the major- ity of the material is 'boned-out' and packed in boxes ca. 15 cm thick weigh- ing between 20 and 40kg. Thawing is usually regarded as complete when the centre of the block or joint has