We’re finally getting some long awaited sun on this campus! This made me think about how vitamin D was discussed by the Lipid group on Wednesday (which by the way was a great presentation)! Again, this goes along with a … Continue reading
After spending the last few weeks of lab with fluorescence spectroscopy, I was reminded of an equipment I have used previously in the lab I used to work in, called flow cytometry. This piece of equipment can be used for … Continue reading
Often when you look at the ingredients list for lotions, sodium hydroxide is listed way down on the bottom, and they quite commonly found (ex. Nivea). So what exactly is such a strong base used for? When we made soap, … Continue reading
Lipids have always been one of the most interesting biomolecules. It is not a polymer like the other three large classes of biomolecules and at the same time it is so abundant in our bodies. Particularly interesting is something known … Continue reading
This week, we spent some time talking about A-DNA, B-DNA, and Z-DNA and how the individual nucleotides are able to twist in specific directions but not others. I know I also wondered why only only one direction is allowed, why is … Continue reading
Spending most of this week learning about proteins and their structures, I am starting imagine little amino acid residues in the food we eat. We are always told that meant has a lot of proteins or egg whites are good … Continue reading
Stepping out of Tower on Wednesday, I realized that Wellesley has secretly transformed to Narnia. Snow befell on us during the night and early evening. As I walked to class, snow from the branches that were hyper-extended due to the … Continue reading
One of the most fascinating things we talked about in lectures this week was how water is everywhere and how big of an impact it plays in our lives due to its chemical strucutre. We talked about water microscopically, particularly … Continue reading
Today in class we talked about nucleic acids. Every time I see figures in the textbook, I have difficult time to visualize them beyond how they are portrayed. Likewise, when we saw the nucleic acid pictures in class today, I … Continue reading
Food and drinks often use artificial sweeteners as another option to decrease our calorie intake and a way to lessen our cravings for something sweet. These low-carloier sweeteners are often used to sweeten food and drinks for less calories and … Continue reading