Non Enzymatic Browning Puns

Does someone over here know a good way to prevent enzymatic browning in potatoes? Sodium bisulphate is used right now but this is not food grade.

Thanks in advance

Hello, botanists!

I don't know if I'm in the right place here, so please forgive me if I'm not!

I read about the browning of food because, well, I wanted to know why exactly it turns brown. And in the process read that browning in vegetables and fruit often occurs due to enzyme activity after cells are damaged.

The question I couldn't find an answer to so far is now: Why does that happen? Is it an "unintended" effect or does it provide some kind of evolutionary advantage to plants that don't brown? And if so, what would that advantage be?

Thank you for reading!

Hello everyone,

So, I am a humble high school biologist who isn't doing anything as crazy as anyone on this sub, so I apologize for my ignorance, but I really need some help for the last step of my experiment.

I am measuring the oxidation of apples caused by enzymatic browning, and using different quantities of ascorbic acid to see if it has an effect on the overall browning. I've seen online that you can use a spectrophotometer to measure the browning in the apples, but one thing I'm still not sure about is the wavelength. I know brown is at around 600nm, but what specific wavelength should I use to get the most accurate results?

Thanks for your time!

Is there any buffer (with which condition: eg; pH, concentration, or temperature) that'll make the DNA dissolved (or lysed) while the RNA safe and precipitate?

Note: without using phenol or chloroform

He is without a doubt an interesting person who has to commit crimes to expose crimes.

Any suggestions?

Have any of you tried doing a non-enzymatic (cold mash) brew? I'm curious to try it on my 4bbl system. Maybe wring a 2% amber or IPA with the initial run and come back with a hot mash and brew up a Belgian blonde. It all looks good on paper, but every source on the subject outside of Briess seems thin.

Non‐enzymatic RNA Copying: Enhanced non‐enzymatic ligation allows the rapid copying of long RNA template and short RNA splinted templates, thus suggesting a potential route to the assembly of artificial systems capable of evolution.

Abstract

The non‐enzymatic replication of the primordial genetic material is thought to have enabled the evolution of early forms of RNA‐based life. However, the replication of oligonucleotides long enough to encode catalytic functions is problematic due to the low efficiency of template copying with mononucleotides. We show that template‐directed ligation can assemble long RNAs from shorter oligonucleotides, which would be easier to replicate. The rate of ligation can be greatly enhanced by employing a 3′‐amino group at the 3′‐end of each oligonucleotide, in combination with an N‐alkyl imidazole organocatalyst. These modifications enable the copying of RNA templates by the multistep ligation of tetranucleotide building blocks, as well as the assembly of long oligonucleotides using short splint oligonucleotides. We also demonstrate the formation of long oligonucleotides inside model prebiotic vesicles, which suggests a potential route to the assembly of artificial cells capable of evolution.

https://ift.tt/2BjFlmT

https://www.longevity.technology/dna-script-closes-200-million-series-c-financing/?utm_source=reddit&utm_medium=social&utm_campaign=dna

Recently published in cell chemical biology. The authors demonstrate a biochemical link between nutritional ketosis and anti-diabetic and anti-aging effects. What do you guys think?

http://www.cell.com/cell-chemical-biology/fulltext/S2451-9456(17)30270-2?elsca1=etoc&elsca2=email&elsca3=2451-9456_20170817_24_8_&elsca4=Cell%20Press Abstract: The α-oxoaldehyde methylglyoxal is a ubiquitous and highly reactive metabolite known to be involved in aging- and diabetes-related diseases. If not detoxified by the endogenous glyoxalase system, it exerts its detrimental effects primarily by reacting with biopolymers such as DNA and proteins. We now demonstrate that during ketosis, another metabolic route is operative via direct non-enzymatic aldol reaction between methylglyoxal and the ketone body acetoacetate, leading to 3-hydroxyhexane-2,5-dione. This novel metabolite is present at a concentration of 10%–20% of the methylglyoxal level in the blood of insulin-starved patients. By employing a metabolite-alkyne-tagging strategy it is clarified that 3-hydroxyhexane-2,5-dione is further metabolized to non-glycating species in human blood. The discovery represents a new direction within non-enzymatic metabolism and within the use of alkyne-tagging for metabolism studies and it revitalizes acetoacetate as a competent endogenous carbon nucleophile.

Not necessarily a debate but I figured this abiogenisis-related paper would be worth sharing with this community.

Initially pointed out to me by /u/OutrunPoptart over on labrats.

http://msb.embopress.org/content/10/4/725

I have a solution of cellulase, and it only tells me it has 2.5 units of FBG. What does these "Units" mean?

Been enjoying cooking with miso and making it from scratch recently. I understand that the koji fungal culture on the rice creates protease and amylase enzymes which breaks down protein and starch. But I’m also reading manufacturers claiming it is probiotic, with live lactobaccilus in the miso. I don’t understand how it can still be alive after miso is aged for anywhere from 6 months to 3 years. Wouldn’t any lactobaccillus have run out of food and died in that time?

In his article on reverse sear, Kenji from Serious Eats writes:

“Meat naturally contains enzymes called cathepsins, which will break down tough muscle protein. Their activity is responsible for the tenderness of dry-aged meat (see our complete guide to dry-aging here). At fridge temperatures, cathespins operate very, very slowly—dry-aged meat is typically aged for at least four weeks—but, as the meat heats up, their activity increases more and more rapidly, until it drops off sharply at around 122°F (50°C). By slowly heating your steak, you are, in effect, rapidly "aging" it, so that it comes out more tender. Steaks cooked via traditional means pass quickly through that window, reaching the 122°F cutoff point too rapidly for this activity to have any real effect.”

https://www.seriouseats.com/how-to-reverse-sear-best-way-to-cook-steak

Supposing that’s the case — could you get more tender steak but doing a first phase of sous vide at a tenderization temperature, say 100 F for two hours, before cranking the cooker to 135 for another two hours to pasteurize?

You would of course need to comply with FDA guidelines and not leave it in the danger zone for too long, but if you pasteurize it right away with a safety margin it seems like it would be OK in terms of pathogen reproduction.

I've tried several different brands, including Nature's Miracle, Angry Orange, Bubba's and more. While they all seem to be effective, I'm not sure if any one product is more effective in preventing dogs from smelling the old urine but thought I would get everyone else's thoughts on their favorites.

I personally think the best scent (for humans) is Target's Urine Destroyer but not sure how much more effective it is at preventing a certain already-soiled spot from be re-soiled. Would like to hear your thoughts and/or tips/tricks!

The non‐enzymatic replication of the primordial genetic material is thought to have enabled the evolution of early forms of RNA‐based life. However, the replication of oligonucleotides long enough to encode catalytic functions is problematic due to the low efficiency of template copying with mononucleotides. Here we show that template‐directed ligation can assemble long RNAs from shorter oligonucleotides, which would be easier to replicate. The rate of ligation can be greatly enhanced by employing a 3ʹ‐amino group at the 3ʹ‐end of each oligonucleotide, in combination with an N‐alkyl imidazole organocatalyst. These modifications enable the copying of RNA templates by the multi‐step ligation of tetranucleotide building blocks, as well as the assembly of long oligonucleotides using short splint oligonucleotides. We also demonstrate the formation of long oligonucleotides inside model prebiotic vesicles, suggesting a potential route to the assembly of artificial cells capable of evolution.

https://ift.tt/2BjFlmT

https://www.ncbi.nlm.nih.gov/pubmed/28820963

https://www.longevity.technology/dna-script-closes-200-million-series-c-financing/?utm_source=reddit&utm_medium=social&utm_campaign=dna