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Scientists Determine New Way To Untangle Proteins By Unboiling an Egg
An anonymous reader sends word of this biotech breakthrough. "Univ. of California, Irvine (UC Irvine) and Australian chemists have figured out how to unboil egg whites—an innovation that could dramatically reduce costs for cancer treatments, food production and other segments of the $160 billion global biotechnology industry, according to findings published in ChemBioChem. 'Yes, we have invented a way to unboil a hen egg,' said Gregory Weiss, UCI professor of chemistry and molecular biology & biochemistry. 'In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 min at 90 C and return a key protein in the egg to working order.'"
the flatulence is unbearable (worse than the 2002 methane leak...)
Methane is odourless. Egg farts stink because of the hydrogen sulfide and similar compounds.
http://onlinelibrary.wiley.com...
Your hair look like poop, Bob! - Wanker.
It's a two-step process. The first is a chemical that dissolves the proteins (still in their "cooked" folding), and the second is some sort of centrifuge or similar (they don't go into details on the device in the article) that subjects the proteins to very high sheer strain, effectively mechanically unfolding them so that they can then relax back into their natural state.
Not exactly a spice you can sprinkle onto your steak, but still pretty neat. :)
Crowd: What do we want? Fry: Fry's dog! Crowd: When do we want it? Fry: Fry's dog!
From what I gathered from the article, a particular cancer medication needs to be produced using expensive materials (hamster ovaries) because the proteins produced by the ovaries don't get tangled up for some reason. Producing those proteins in a less expensive material (E. coli, yeast) would lead to tangling of the proteins. If they can use the less expensive material and detangle the proteins for less than the cost of producing the proteins in the hamster ovaries, the price of the medication would (hopefully) go down and the supply would increase.
So the next step is to un-tangle proteins produced from yeast, I guess.
At the bottom of website you posted:
The FDA now requires that eggs must be packaged and refrigerated within 36 hours. We exceed these newest standards. This minimizes Salmonella from growing in or on the eggs. One should assume, most raw foods may have some level of bacteria and as usual we advise that all eggs be properly cooked to a temperature of 165F to ensure destruction of any Salmonella and to wash hands with soap after handling eggs. After all we do live in a world of microbes.
Eat safely,
Phoenix's Egg Farm
That kinda contradicts your statement.