ribosomes, the next wave in...cooking technology?
from Nisson, et al (Science, 2000)
Teflon has the marvelous property of not stickingto denatured egg proteins, so how has the ribosome achieved a similar nonstick surface for the denatured proteins that must pass though the [exit] tunnel?
from Nisson, et al (Science, 2000)
Teflon has the marvelous property of not stickingto denatured egg proteins, so how has the ribosome achieved a similar nonstick surface for the denatured proteins that must pass though the [exit] tunnel?
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