Why doesn't water help with spicy food? What about milk or beer?

Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It's found in chilies, jalapeƱos, cayenne pepper, and is even the active ingredient in pepper spray.

Methanol biotransformation to efficiently produce fatty alcohols

Methanol is a potential feedstock for biomanufacturing since it's easily obtained in an environmentally friendly manner. But it is still challenging to construct a microbial cell factory for methanol-based bioproduction due ...

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