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