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Posts tagged with 'protein'
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Metastability can be a negative, such as in binary electronics, or a positive, in the case of protein folding and biology in general, or in the case of diamonds, which are a metastable state of coal on its way to graphite.
Metastability can be a
I forgot I posted this reply. I just woke up from a dream, wrote out my dream, then replied to this. I remember that much, but I don’t remember writing this. I think I was referring to the notion of worth and purpose as seeing one’s life as if an economic object of “value”, with a cost/benefit analysis, efficiency vs effectiveness, etc, and had that strange puzzling meme on my phone so I used it. But if and how that might apply to your original message, I don’t know. Waiting for coffee. I live for that coffee.
I forgot I posted … [read full article]
Functions: Protein leads to structures. Structures are steady. Carbs lead to energy. Fast, unstable. Fats provide “sliding” and are an alternative to carbs in emergencies.
Functions: Protein leads to … [read full article]
But that’s a protein. Structural. What of the carbohyrate? I particularly love the HUMAN equivalent to a carb molecule: the glycogen.
But that’s a protein. … [read full article]
I was thinking about logic and ingredient substitution in cooking recipes. You can substitute most ingredients for other ingredients *if* you are careful and compensate for any shortfalls the substitute ingredient may bring. Baking is chemistry and very precise but cooking is far more versatile and much more of an art form. So, I wondered what was done in the area. I came across a patent from 2015 from IBM for a supercomputer system using IBM Watson to do just that. It was marketed for a year or so, but wasn’t a money maker and, like a lot of fascinating IBM Watson project, shut down quietly. I think it produced a cookbook first though. Personally? I think it was overkill. I think you could do the same by collecting properties of ingredients that are common: acid / base, protein / fat / starch, sweet / salty / umami / bitter / fatty / sour / bitter, crunchy / chewy / fluffy / melty etc and have at it…. Hm… maybe every cook is a bit of a supercomputer come to think of it.
I was thinking about