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Gaylord

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About Gaylord

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    Quark

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  • Favorite Area of Science
    Physiological Chemistry
  1. Here's a new story about the importance of our moon. http://news.discovery.com/earth/weather-extreme-events/blog-what-if-the-moon-disappeared-130425.htm#mkcpgn=emnws1 Our planet is rare in the extreme.
  2. Some proteins can refold back into their original conformation. The slower that the protein is cooled, the more likely it is that it can return to its original conformation. It varies from protein to protein. Some can never regain their original conformation. Only a fraction of those that are capable of will fully restore.
  3. This is easy. We did not evolve in an environment of plenty. We evolved in an environment of scarcity. Our tastes have not evolved as fast as our agriculture. We have six basic tastes, sweet, salt, sour, bitter, umami (protein) and fat. We crave sweet, salt, umami and fat, because we need all of those to survive. First of all, sweet. Sweet indicates safe, high calorie food. A very good things a few thousand years ago. Fat indicates high energy, which was a precious commodity. Protein is always in short supply. And salt is quite rare in most of the world. Just look at how far wild animals will
  4. Celibacy won't allow you to live forever. It will just seem that way.
  5. Extraterrestrial fossils found in a meteorite? http://www.extremetech.com/extreme/150417-astrobiologists-discover-fossils-in-meteorite-fragments-confirming-extraterrestrial-life?
  6. Here's a link about the stabilizing influence of the moon. Note that Mars' axial tilt occilates from 10 - 60 degrees because its moons are so small. I doubt that life as we now see it here would be possible if Earth's axis occilated so wildely. http://news.sciencemag.org/sciencenow/2011/05/who-needs-a-moon.html
  7. If Earth isn't unique, it's darned unusual. Before life could be possible, a solar system would have to form in one of those rare regions of a galaxy that is not bathed in radiation. Before life could be possible, a planet would have to form with just enough carbon and carbonates to give life a chance to evolve and generate enough CO2 early in the planet's evolution to protect it from icing over. Before life could be possible, a very large moon would have to form. Our moon stabilizes our axis so that we do not have extreme climatic occillations. Our moon has been gradually drifting away fro
  8. If you did have wings, they wouldn't do you any good, unless approximately half your body weight was in your pectoral muscles.
  9. I think that part of the confusion regarding global floods arises from semantics. Ancient people typically defined "the world" as that part of the planet that they knew. Alexander the Great was said to have conquered the world, which would have come as a great surprise to the Chinese. So when an ancient people's world suffered a flood, it meant that the world they knew was flooded. Anyone lived in eastern Washington 10,000 or so years ago would have had the world they knew flooded when lake Missoula emptied. The same would go for any one living on the Snake River plain when Lake Bonneville em
  10. Gaylord

    Higgs Boson

    I think it means that non-tenured string theorists will have to start refreshing their resumes.
  11. This probably wouldn't work. Scientists have tried using very high voltage pulsed electric fields to kill bacteria in food products and have have very little success.
  12. Check with your local BioMerieux rep. He or she could help you out. One issue with API is that you have to have an idea of what you're looking for so that you can use the proper selective media before you use the API strip. There are other metabolic technologies out there, such as Biolog. You could also contact a university that genotyping or ribotyping. One with medical school or a veterinary school might have such services available. Many years ago, I had a gram positive rod ribotyped for about $200.
  13. Browning in fruits and vegetables is often caused by the enzyme polyphenoloxidase. This enzyme can be inhibited by the addition of an antioxidant, such as ascorbic acid, or by blanching or heat denaturation of the enzyme itself. Browning can also be the result of Mailard reactions, which is a reaction between reducing sugars and amino groups. In food preservation, a combination of strategies is used, blanching, leaching out sugars and addition of antioxidants. Another problem you might be encountering is photooxidation. Exposure to light, especially sunlight and fluorescent light is damagin
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