Related topics: protein

New research explains hydrophobicity

(Phys.org)—The hydrophobic effect is a fundamental aspect of biochemical processes. Hydrophilic, or water-loving, solutes tend to be miscible in water, while hydrophobic, or water-fearing, solutes tend to aggregate in such ...

Study of salts in water causing stir

New insight into science that seems, on its surface, exceedingly simple—what happens when you add salt to water—could ultimately lead to a better understanding of biochemical processes in cells and perhaps advance sources ...

Fruit juices contain more vitamin C than their labels indicate

A team of pharmacists from the University of Santiago de Compostela (USC) has established that the levels of vitamin C in many fruit juices and soft drinks are far higher than those indicated on their labels by the manufacturers. ...

From protein to planes and pigskin

Scientists may soon be able to make pest insects buzz off for good or even turn them into models for new technologies, all thanks to a tiny finding with enormous potential.

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