Hey everyone! I don’t know about all of you, but I know that I personally am starting to try to narrow down what kind of programs I want to apply to after Wellesley–do I want to stick with biochemistry, or … Continue reading
I’ve been pretty fascinated by the variety of carbohydrates and their derivatives that we’ve been learning about. Amazing how mere C,H,O (N,S) can form the world of sugars that we know of. My interest has been peaked particularly by the … Continue reading
An amazing instance of where 3D Printing does some amazing things… Stephen Power was in an accident two years ago, during which he severely injured his face. So recently at the Morriston Hospital in Wales, they reconstructed his face. They … Continue reading
As with many of my classmates, the relationship between food and biochemistry is incredibly interesting to me! So, in this post, I wanted to talk about one of my favorite foods – mochi. If you’ve ever tried mochi, you know … Continue reading
Saw this post and thought it was the coolest thing ever. Everybody I know loves Sriracha sauce, and now the ACS explains why! I thought this was particularly interesting since we have been discussing how taste works. http://www.npr.org/blogs/thesalt/2014/02/24/281978831/sriracha-chemistry-how-hot-sauces-perk-up-your-food-and-your-mood In simplified … Continue reading
I just had a small “A-ha!” moment. 🙂 I was reading about lysozyme, and how it breaks carbohydrate chains. In my PyMOL image I had included the “sugar” to which lysozyme binds. Now I finally know what it is!
http://www.sciencemag.org/content/343/6175/1065.full Scandals in research always surprise me… It makes me sad that research, which I believe should be driven more so by the pursuit of knowledge and the betterment of human life, can be so easily corrupted by people’s jealousy. … Continue reading
I have to say, I knew after being introduced to MALDI-TOF in biochemistry a few weeks ago that it was an amazing piece of equipment, but I feel like I just keeping learning more and more amazing things about them!! … Continue reading
One awesome post linking music to biochemistry last week reminded me to share with you all an upcoming event in the Science Center, aptly named “Music at the Science Center”! On Tuesday, March 11th, from 4:30-5:30, I will be playing … Continue reading
The primary structure is mostly made of glycine and alanine. Silks are often called block copolymers because it consists of blocks of glycine and alanine. Alanines are mainly found in beta sheets of the nanofibril while glycine is mostly found … Continue reading