Free Essay

Molecular Gastronomy

In: Other Topics

Submitted By dsingleton7954
Words 1052
Pages 5
Molecular Gastronomy
It has many names: culinary alchemy, avant-garde cooking, scientific cooking, scientific cuisine, progressive cook¬ing, experimental cuisine, and molecular cooking … but is it all the same? Many believe it represents a new culinary genre that those “out there” chefs do. Reactions to this new culinary movement range from enthusiasm, buoyant with foam sauces and bubbling liquid nitrogen, to perplexed looks or mutterings of disapproval. Some people’s understanding about molecular gastronomy appears to be free-form dots scattered over the culinary map, perhaps it’s time to connect those dots.
Molecular gastronomy can be defined as the fusion of food science and culinary arts. New technologies and natural texturing agents can now be used to deconstruct any dishes and cocktails, enabling one to serve mojito bubbles and martini bites, as well as balsamic vinegar pearls and chocolate spaghettis. Molecular Gastronomy has become the name of the scientific discipline co-created by Nicholas Kurti and Herve This, based on exploring the science behind traditional cooking methods. Herve This identified five goals of this new science: “(1) to collect and investigate old wives’ tales about cooking; (2) to model and scrutinize existing recipes; (3) to introduce new tools, products, and methods to cooking; (4) to invent new dishes using knowledge from the previous three aims; and (5) to use the appeal of food to promote science.”
Molecular gastronomy was born in 1988, when two scientists, Nicholas Kurti and Herve This, decided to investigate culinary transforma¬tions. This described molecular and physical gastronomy as the physics and chemistry behind the preparation of a dish. In 1992, both scientists organized the first International Workshop on Molecular and Physical Gastronomy. Nicholas Kurti was an enthusiastic advocate of applying scientific knowledge to culinary problems.
Natural texturing agents can now be used to deconstruct any dish or cocktail thanks to 7 spectacular techniques used in molecular gastronomy. The formation of a gel is one of the most common techniques in the industry. Depending on the nature and concentrations of the gelling agent being used, the gel texture can range from supple and elastic to firm and brittle. The formation of a gel can simply be defined as a change from liquid to solid state. This process involves rearranging the molecules that align and attach themselves until they form a network that traps the liquid. This network looks like meshes of a net that keep all of the particles in suspension, preventing their aggregation and the collapse of the structure. Molecules that are able to form gels include flours, tapioca, cornstarch, eggs, and gelatin.
Spherification is based on a food re-engineering manufacturing process. Basic spherification is preferred to create small balls, or caviar, whereas reverse spherification is the preferred method to form larger spheres, also called flavor bubbles. Basic spherification is the process of immersing a liquid containing sodium alginate in a high-calcium bath. Calcium ions then migrate from the sphere’s exterior to its interior. Since a large amount of calcium ions remains present in the caviar’s wall it will thicken until the sphere’s interior is completely gelled. Reverse spherification is the process of immersing sodium alginate and calcium salt. Unlike basic spherification, the absence of alginate molecules, calcium ions have no effect and the sphere’s interior remains liquid.
Emulsification is the technique used to incorporate and stabilize air bubbles in a liquid mixture. It is possible to incorporate air bubble into a liquid simply by whisking vigorously. However, this phase is highly unstable and the air escapes in a relatively short time. To avoid this instability, an emulsifier can be incorporated into the solution. Egg and milk protein, bread starch, gelatin and cream fat are common emulsifiers that have been used. These additives reduce the tension between the water and air surface, which stabilizes the air and foam. Siphon whipping differs from emulsification in that foams can be made without using an emulsifying agent. Cream is first poured into the siphon. Then an oxide nitrous (N2O) cartridge is inserted into the device, which releases its gas inside the bottle. Pressurized gas bubbles then penetrate the fatty liquid. This is why the cream’s volume increases once the liquid has been ejected from the siphon.
Another technique is the transformation of liquids with high fat content into a fine powder by adding an additive called maltodextrin. Maltodextrin powder is added to a high-fat preparation and blend until you get the desired powdery texture. By reducing the proportions of maltodextrin in the mixture, it is also possible to create flavored “lumps” that can be caramelized and crisped on the outside.
Molecular Gastronomy includes the use of new technological equipment and natural gums and hydrocolloids. Chefs use modern thickeners, sugar substitutes, enzymes, liquid nitrogen. Cooking methods such as sous vide, gastrovac (a vacuum chamber), dehydration; a hold-o-mat (an accurate low-temperature oven) and cryogenics; tools as centrifuges, desiccators.

Liquid nitrogen has long been used in molecular gastronomy. Liquid nitrogen freezing at -4°F (-20°C) causes water to form into increasingly larger crystals and alters the product’s initial structure. Frozen products thus lose a lot of their water and soften. Some chefs use the cooling properties of liquid nitrogen to make extremely smooth ice cream. Liquid nitrogen makes it possible to freeze alcohol to make original cocktails, which is not possible with traditional freezing techniques.
Popping sugar is sugar containing carbon dioxide so that it pops on the tongue. Popping sugar can be sprinkled over any sweet dish, or over some salted dishes for a nice sweet and salted effect. Lecithin is an emulsifier extracted from soy beans. In molecular gastronomy, it is used to make light or frozen foams. Lecithin can be used to create a multitude of emulsifications of the oil and water or air and water types. These foams can also be frozen to obtain solid foams.

Molecular Gastronomy is where the science of food and culinary arts collide. The technological advances and extensive research in food science has caused a revolution in how food is created. Molecular gastronomy will continue to evolve for decades to come. This evolution will likely lead to new innovations, techniques, and ultimately delicious dishes that will transform the human experience of enjoying the fine delicacies offered as cultural cuisines.

"Additives." Molecular Gastronomy. Web. 1 Dec. 2014.

Similar Documents

Premium Essay

Molecular Gastronomy

...Index Molecular Gastronomy 3 Introduction 3 Areas of Investigation 4 Techniques, Tools and Ingredients 4 Perception 5 Restaurants 6  Alinea 6  elBulli 6  The Fat Duck 6  Schwa 6  Puesto 33 7  The Inventing Room 7 Conclusions 7 Article: 9 Images: 10 Bibliography 12 Molecular Gastronomy Introduction Molecular gastronomy is a subdiscipline of food science that seeks to investigate, explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking, as well as the social, artistic and technical components of culinary and gastronomic phenomena in general. Molecular gastronomy is a modern style of cooking, which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations from the scientific disciplines. The term molecular gastronomy first appears on 1992, was coined by Hungarian physicist Nicholas Kurti and French physical chemist Hervé This. There was a proposal of a workshop by Elizabeth Cawdry Thomas, who was a English cooking teacher, the idea was that professional cooks could learn about chemistry and physics of cooking. But the idea of the workshop didn’t happen until 2004 and it was called “Workshop on Molecular and Physical Gastronomy”, it was held in Erice, Italy that brought together scientists and professional cooks for discussions on the science behind traditional cooking preparations...

Words: 1674 - Pages: 7

Free Essay

First Camera, Then Fork

...JAVIER GARCIA, a 28-year-old neuroscientist at the University of California, Irvine, was in the campus pub recently having a grilled cheese sandwich. But before he took a bite, he snapped a digital picture of it, cheese artistically oozing between toasted white bread, just as he has photographed everything he has eaten in the last five years. Every other week he posts the photos on his Web site,, providing a strangely intimate and unedited view of his life and attracting fans from as far away as Ecuador. The nearly 9,000 photos leave nothing out, not even snacks as small as a single square of shredded wheat. When he lost his iPhone while visiting New York last month, he pleaded with exasperated friends to take pictures of his food and to e-mail them to him, lest his record be incomplete. “It was a nightmare,” Mr. Garcia said, particularly because the unfocused pictures “were not the quality I’m used to.” Continue reading the main story Related Coverage interactive What Are You Eating Right Now?APRIL 6, 2010 Diner's Journal: How to Take Photos of FoodAPRIL 6, 2010 video Say CheeseAPRIL 6, 2010 In 1825, the French philosopher and gourmand Jean Anthelme Brillat-Savarin wrote, “Tell me what you eat, and I will tell you what you are.” Today, people are showing the world what they eat by photographing every meal, revealing themselves perhaps more vividly than they might by merely reciting the names of appetizers and...

Words: 252 - Pages: 2

Premium Essay

Scientific Paper on Diffusion

...ABSTRACT The effect of molecular weight on the rate of diffusion was assessed using two tests: the glass tube test and the agar-water gel test. In the glass tube set-up, two cotton plugs soaked in two different substances (HCl and NH4OH) were inserted into the two ends of the glass tube. The substance with the lighter molecular weight value (NH4OH, M = 35.0459 g/mole) diffused at a faster rate (dAve = 25.8cm), resulting in the formation of a white ring around the glass closer to the side of the heavier substance (HCl, M = 36.4611 g/mole; dAve = 10.8 cm). The agar-water gel set up was composed of a petri dish of agar-water gel containing three wells. Drops of potassium permanganate (KMnO4), potassium dichromate (K2Cr2O7) and methylene blue were simultaneously introduced to each well. Methylene blue, having the largest molecular weight, displayed the smallest diameter (18 mm) and diffused at the slowest rate (0.3668 mm/min.). Thus, the higher the molecular weight, the slower the rate of diffusion. INTRODUCTION A substance in the gaseous or liquid state consists of molecules or atoms that are independent, rapid, and random in motion. These molecules frequently collide with each other and with the sides of the container. In a period of time, this movement results in a uniform distribution of the molecules throughout the system. This process is called diffusion (Everett and Everett, n.d.). Diffusion occurs naturally, with the net movement of particles flowing from an......

Words: 331 - Pages: 2

Free Essay

Capital Punishment

...Abstract: Neuropathic pain is chronically increased pain and heat sensitivity resulting from damage to the central or peripheral nervous system. Neuropathic pain is constant, and difficult to treat, because the pain persists even after the injury has healed. Current drug treatments are ineffective, have short durations, and have unpleasant side effects. The SIP-30 gene is a candidate gene for involvement in neuropathic pain. When neuropathic pain is present, SIP-30 levels rise indicating some cause and effect relationship. Transposons are mobile genetic elements that move around within a genome and integrate randomly, in a mechanism similar to some viruses. The PiggyBac transposon, derived from the cabbage looper moth Trichoplusa ni, is a particularly useful transposon, with many features that make it an ideal vector for gene therapy research. Plasmid vectors will be constructed, one carrying the SIP-30 gene, and another carrying antisense SIP-30 in the PiggyBac vector, in order to deliver the genes into mouse nerve cells. This is hypothesized to increase and decrease the expression of neuropathic pain respectively. The gene will be delivered through intrathecal injections into the mouse intrathecal fluid of the spinal cord. If successful, this research can have serious implications for future human gene therapy to treat neurological disorders, using the PiggyBac vector as the gene delivery system. Introduction: Features of the PiggyBac......

Words: 4651 - Pages: 19

Free Essay

Molecular Genetics

...Agarose Gel Electrophoresis for the Separation of DNA Fragments Pei Yun Lee, John Costumbrado, Chih-Yuan Hsu, Yong Hoon Kim Department of Molecular, Cell, and Developmental Biology, University of California Los Angeles Video Article Chapters 0:05 Title 1:31 Preparation of the Gel 3:21 Setting up Gel Apparatus and Separating DNA Fragments 4:55 Observing Separated DNA Fragments 5:43 Results: Agarose Gel Electrophoresis of PCR Products 6:23 Conclusion Cite this Article Lee, P. Y., Costumbrado, J., Hsu, C. Y., Kim, Y. H. Agarose Gel Electrophoresis for the Separation of DNA Fragments. J. Vis. Exp. (62), e3923, doi:10.3791/3923 (2012). Abstract Agarose gel electrophoresis is the most effective way of separating DNA fragments of varying sizes ranging from 100 bp to 25 kb1. Agarose is isolated from the seaweed genera Gelidium and Gracilaria, and consists of repeated agarobiose (L- and D-galactose) subunits2. During gelation, agarose polymers associate non-covalently and form a network of bundles whose pore sizes determine a gel's molecular sieving properties. The use of agarose gel electrophoresis revolutionized the separation of DNA. Prior to the adoption of agarose gels, DNA was primarily separated using sucrose density gradient centrifugation, which only provided an approximation of size. To separate DNA using agarose gel electrophoresis, the DNA is loaded into pre-cast wells in the gel and a current applied. The phosphate backbone of the DNA (and RNA)......

Words: 2118 - Pages: 9

Free Essay


...Agarose Gel Electrophoresis for the Isolation of Onion DNA. Abstract Agarose Gel Electrophoresis method was applied on an onion sample to isolate onion DNA. The objective of this experiment was to be able to extract the DNA of an onion in the presence of Ethylenediaminetetraacetic acid. The A260A280 absorbance ratios of isolated DNA were around 1.0593, suggesting that the DNA was not pure and could not be used for further analysis. Moreover, the A260A280 values were lower than 1.8, suggesting that there was a contamination by proteins. The DNA isolated by this protocol was not of sufficient quality. The integrity of the It was concluded that the DNA was not pure due to protein and aromatic contaminations. Introduction Nucleotides play an important role in the cell, either as energy carriers, as coenzymes or as building blocks for nucleic acids. Nucleotides consist of purine bases, adenine ad guanine and pyrimidine bases, cytosine, uracil, or thymine. (Wink, 2006). Deoxyribosenucleic acid is the cells master repository for genetic information. It is a negatively charged, macromolecule consisting of two strands of linked nucleotides, each of which are made up of a deoxyribose sugar residue, a phosphate group and one of bases; thymine, adenine, cytosine or guanine. (Voet and Voet, 2005). It is found coiled up around basic proteins called histones. (Bettelheim and Landesberg, 2009). DNA does not exist as a free molecule in a cell, but instead is associated......

Words: 1791 - Pages: 8

Premium Essay


...Cell Membrane Transport Harjot Dhesi Zoology 2011-13 Amon Gekombe 17 February 2014 Introduction The human body must maintain a balance within itself in order to abstain from disturbances caused by the external environment, for example a sudden increase in the outside temperature, or even the internal environment of the body, such as a dramatic drop in blood pressure. The body maintains this equilibrium through various methods and regulators, beginning in the cellular level. The human cell has a selectively permeable plasma membrane, allowing only certain substances to easily pass through to reach the inside or outside of the cell. Small, uncharged, and nonpolar molecules pass with the most ease through the plasma membrane (Tortora and Derrickson 2012). The constant moving in and out of substances is crucial in sustaining the life of the cell. Tortora and Derrickson explain in their book Principles of Anatomy and Physiology that, “Certain substances must move into the cell to support metabolic reactions. Other substances that have been produced by the cell for export or as cellular waste products must move out of the cell” (Tortora Derrickson 2012). Because of the selectively permeable nature of its plasma membrane, the cell can retain chemicals that have a difference in concentration on the inside than on outside of the cell. This is called the concentration gradient. A substance can either move against its concentration gradient by an active process, which......

Words: 2517 - Pages: 11

Premium Essay

The Harmful Influence of Quantum Dots on Cytoskeleton Meshwork

...Research Proposal The Harmful Influence of Quantum Dots on Cytoskeleton Meshwork Recent study suggests that Quantum Dot exposure causes significant morphological changes to macrophages; cells became round and condensed with fewer surface protrusions in response to QD treatment, it has also been demonstrated that QD’s intracellular localization undermined the capability of macrophagic phagocytosis. Since actin is fundamental to cellular morphological changes, it would be worthwhile to investigate the activity between QDs and the filamentous actin. In order for the QDs to affect the microfilament meshwork, QDs might be able to attach itself to actin. Through confocal laser scanning microscopy and immunoprecipitaion I hope to prove that QDs are able to attach with actin. Cell Culture I plan to culture three types of cells, 293, HepG2, Hela. A viability test will be done to establish a concentration for further experiment that does not exert harm on cell growth and survival of all three types of cells. I will also be looking Confocal Microscopy The nuclei will be stained with 4',6-diamidino-2-phenylindole (DAPI, blue) and the cytoskeleton with FITC-conjugated phalloidin (green). The fluorescence for nuclei, cytoskeleton and QDs will be assessed through confocal laser scanning microscopy. All three types of cells will be examined by confocal microscopy. Through this experiment, I will be observing the relative position of QDs in the cell, and the reduction in the...

Words: 359 - Pages: 2

Premium Essay

Nucleic Acid Measurements

...Lecture 8 Nucleic Acid-Based Measurements Text Chapter 13 Wednesday, July 24, 2013 Total community DNA • Extract DNA from soil – – – – remove cells from soil separate cells from soil lyse cells separate DNA from cells – purify DNA • Extract DNA from soil – Extract DNA from cells in presence of soil • Bead-beating • chemical or enzymatic treatment – Sodium dodecyl sulfate or lysozyme Wednesday, July 24, 2013 DNA purification • Cesium chloride gradient centrifugation • Kits Low density DNA High density Wednesday, July 24, 2013 Visualizing nucleic acidsBlotting • Southern blotting – DNA • Northern blotting – RNA Wednesday, July 24, 2013 Agarose gel electrophoresis - Stain gel with ethidium bromide + Wednesday, July 24, 2013 DNA purification Agarose gel verification Wednesday, July 24, 2013 Gene Probes • Phylogenetic probes – 16S rRNA • Functional gene probes – dsr (bisulfite reductase) sulfate reduction – nirS (nitrate reductase) nitrate reduction Wednesday, July 24, 2013 16S rRNA gene probes • Oligonucleotide primers for PCR Target region cDNA 16S rDNA clone library • Oligonucleotide probes complementary to 16S rRNA molecule – no need for PCR because many copies in cells Wednesday, July 24, 2013 cDNA RNA ribosome Secondary Structure: 16S rRNA Different locations on the 16S rRNA molecule offer identity at different phylogenetic levels •Domain EU338 •Phylum •Class •Family •Group......

Words: 1309 - Pages: 6

Free Essay


...INTERMEDIATE MOLECULAR CELL BIOLOGY Biological Sciences 121 – Spring 2013 Section 1 - Course Number 33203 I. Course Information Prerequisites: BIO 01 and 02 Instructor: Dr. Tom Landerholm, Humboldt 211E, 278-6152, e-mail: Lectures: Monday and Wednesday 3:00-4:15 pm, Sequoia 301 Office Hours: Monday and Wednesday 1:00-2:30 pm, Sequoia 326, or by appointment Required Textbook: Alberts, et al., Molecular Biology of the Cell. 5th edition. Garland Publishing, Hamden, CT. 2002. The text is available in the bookstore and two copies have been placed on reserve in the library. Downloadable Course Materials: 1. MySacCT 9.1: 2013 Spring: BIO 121 Molecular Cell Biology – SECTION 01 2. Syllabus and course schedule, outlines, PowerPoint slides, Note-taking sheets, study questions, previous exams as available. Grading: Grades will be based on the result of four midterm exams and a cumulative final exam: A(-) > 90%, B(+) > 80%, C(+) > 70%, D(+) > 60%, and F < 60%. Midterm Exam 1 Wednesday 02/13 100 points Midterm Exam 2 Wednesday 03/06 100 points Midterm Exam 3 Wednesday 04/03 100 points Midterm Exam 4 Wednesday 04/24 100 points Midterm Exam 5 Wednesday 05/15 100 points Final Exam Monday 05/20 150 points Total Points 650 II. Course......

Words: 1026 - Pages: 5

Free Essay


...Biotechnology I find myself continually wondering how far man can go in forcing the world to conform to his needs and wants. Perhaps it’s time for man to do the conforming to nature. The study of Biotechnology has far reaching applications in changing man to better fit the world instead of the other way around. Currently biotechnology touches nearly every facet of man’s world, from genetics and the health industry to the production of chemicals and human cloning. I believe that biotechnology is only just beginning to discover ways to improve man’s relationship with his environment, and with my studies in biology, genetics, biochemistry, molecular and cellular biology, as a part of my career, I feel that the time is right to make a switch in occupations from dentistry to biotechnology. Since I began my studies, I have always had an interest in trying to find cures for incurable diseases and to find techniques to help those with chronic diseases better cope with the day to day challenges of their disease. I clearly see a path to realizing these dreams armed with a degree in biotechnology. The range of opportunities provided by a degree in biotechnology are mind expanding. Previously, I have not had the opportunity to follow my dreams until now, having moved to the United States from different dental practices in poorer countries. I wasn’t afforded the availability of the newest technological improvements. Our resources were meager, but my passion to help others with my......

Words: 515 - Pages: 3

Premium Essay

Restriction Digest

...Introduction: The purpose of this experiment was to successfully transform pGLO plasmid into E.Coli cells. In the first segment of this laboratory exercise, one had to carry out a restriction digest. Restriction digestion is the process of cutting DNA molecules into smaller pieces with special enzymes such as, BamH1 and EcoR1. One had to determine which of the two plasmids, A or B, were pGLO or pWEB. A plasmid is a small circular DNA strand in the cytoplasm of a bacterium (Isite, 2013). In order to determine that, one had to use BamH1 and EcoR1 on two tubes each one with plasmid A and the other with plasmid B to observe the cuts made by each enzyme. The hypothesis for this segment of the laboratory exercise states that pGLO was plasmid B, and pWEB was plasmid A. PGLO is a plasmid which contains green fluorescent protein (GFP). GFP is found in the Aquarius Victoria jelly fish. These jelly fish have a bioluminescent protein that emits blue light. GFP converts the blue light into green light, and that is why these jelly fish emit green light. The pGLO was inserted into E.coli by using transformation. Transformation is the process of transferring genetic material between microbial cells (Tu 2008). Bacterial cells need to be in a state of competency prior to transformation (Isite 2013). Some bacteria naturally achieve this stage when nutrients and oxygen are low (Isite 2013). In the laboratory, bacteria were artificially induced with calcium chloride to be competent for......

Words: 1647 - Pages: 7

Free Essay

Latest Biochemical Equiptment

...LATEST BIOCHEMICAL TECHNIQUES CAPILLARY ELECTROPHORESIS Capillary electrophoresis is an analytical technique that separates ions based on their electrophoretic mobility with the use of an applied voltage. The electrophoretic mobility is dependent upon the charge of the molecule, the viscosity, and the atom’s radius. In conventional electrophoresis, electrically charged analytes move in a conductive liquid medium under the influence of an electric field. The rate at which the particles moves is directly proportional to the applied electric field; the greater the field strength, the faster the mobility. If two ions are the same size, the greater charge will move the fastest. For ions of the same charge, the smaller particle has less friction and overall faster migration rate. The technique of capillary electrophoresis was designed to separate species based on their size to charge ratio in the interior of a small capillary filled with an electrolyte. Capillary electrophoresis is used most predominately because it gives faster results and provides high resolution separation. It is a useful technique because there is a large range of detection methods available. PRINCIPLE Electrophoresis is the process whereby the movement of ions is produced under the influence of an applied voltage across a field that the ions exist. In electrophoresis, ions that are negatively charged will move or migrate towards the positively charged electrode while ions that are positively charged......

Words: 2103 - Pages: 9

Premium Essay

Gene Therapy

...Assignment 2: Gene Therapy Brandi Williams Professor Mintesinot Jiru Introduction to Biology SCI 115 August 31, 2014 Gene Therapy Technology What is gene therapy? According to the "Genetics Home Reference", gene therapy is an experimental technique that uses genes to treat or prevent disease. Gene therapy has many factors that allows them to work or sometimes not. Below I will explain gene therapy's importance and how it works. Gene therapy is a treatment that involves altering the genes inside your body's cells to stop disease. (MayoClinic Staff) Also, gene therapy replaces a faulty gene or adds a new gene in an attempt to cure disease or improve the the body's ability to fight disease. Disease can be caused by the genes not working properly, but there's a wide range of disease including, cancer, cysyic fibrosis, heart disease, diabetes, hemophilia and AIDS, that gene therapy holds promise for treating. Also, researchers are still standing how and when to use gene therapy. (MayoClinic Staff) Social and ethical implications of gene therapy is complex and still has underlying concerns that need to be evaluated before being out on the market. Only through clinical trials gene therapy had been tested and successful, but because scientists and doctors not knowing the effectiveness of gene therapy; there are still precautions. For this reason, even though it may have been successful and beneficial for others, some mau not be as fortunate and that will cause another set of......

Words: 733 - Pages: 3

Premium Essay

Term Papers

...Section 5 Group 21 Monika Malek: 25% Megan O’Connor: 25% Lexy Petrick: 25% Sophie Sampson: 25% Experimental Plan Abstract: We will explore the relationship between the proteins F58E10.3 and LIN-66, previously identified as a prey and bait, respectively, in a two-hybrid screen. We explore this relationship through a GST pull-down assay, analyzed by gel electrophoresis. If the proteins successfully bind, we expect to see the eluted and bound together GST/bait/prey complex on gel electrophoresis, followed by a final western blot assay. Confirmation of these two proteins interacting is important for controlling developmental timing in C. elegans. Material and Methods: MagneGST™ Pull-Down System (purchased from the Promega Catalog), which includes the below listed components: * Methionine * RQ1 RNase-Free DNase * Nuclease-Free Water * MagneGST™ Cell Lysis Reagent * MagneGST™ Glutathione Particles * MagneGST™ Binding/Wash Buffer * TnT® T7 Quick Master Mix These components can be purchased from the Promega catalog as well; * E. coli KC8 strain (hsdR, leuB600, trpC9830, pyrF::Tn5, hisB463,lacΔX74, strA, galU,K, lac) * Agarose gel * Gel electrophoresis ladder * 2X SDS gel loading buffer * Western blot reagents The following components will be synthesized in our lab: * Appropriate GST vector containing coding sequences for lin-66 * F58E10.3 prey protein obtained from C. elegans DNA Experimental Plan: To......

Words: 849 - Pages: 4