I recently read an article that promised high heel wearers freedom from the everlasting pain associated with their favorite shoe. A product, taking form of a liquid spray, called Heel No Pain by a company called Biochemistry sets out to … 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
I remember Professor Didem mentioning early in our introduction to amino acids, that certain amino acids are endogenous in humans, while there are some that must be consumed from other sources. I’ve heard this before as well, and I’ve begun … Continue reading
In the true spirit of Valentine’s Day, I ate a lot of chocolate (and chocolate chip cookies) today. Cocoa is made from cocoa butter, a lipid, which we briefly touched upon. Making chocolate is a lengthy and complex process. In … Continue reading
The top layer of my cell phone cover unfortunately came loose, so I had to use some tacky glue to put it back together. I was curious what was making it stick. When it comes to super glue at least, … Continue reading
Looking at the 3D models with Ramachandran angles set really challenged my knowledge of protein secondary structure. I mean, I knew that proteins existed in 3 dimensions and they filled space and they had to be pretty tough in order … Continue reading
We have/had to sign up for our favorite biomolecules today and, quite honestly, I really don’t know much about anything except nucleic acids (from research/genetics) and proteins (from cell physiology). So I decided to put in a little research before … Continue reading
So in my blog today I’m not going to be covering necessarily a biochemistry concept in terms of covalent bonds or interactions or pKa’s or the like, but rather a process that we all got familiar with on Wednesday night … Continue reading
As I was eating cheese today, I wondered how cheese is made and what is the difference is in the chemically of soft cheese vs hard cheese. After researching a little, what I read was a little traumatizing… Let’s just … Continue reading