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Reptiles and mammals may represent different classes in the animal kingdom, but researchers in the Department of Organismic and Evolutionary Biology have found that similar molecular changes cause both a lizard and a shrew to produce a toxin—a discovery that may shed light on similar changes that occur in other animals...

Author: By Alissa M D'gama, CRIMSON STAFF WRITER | Title: Similar Venom Found in Two Species | 11/6/2009 | See Source »

...evolve new functions? How do you go from a harmless digestive enzyme into something that’s a toxin?” said Hopi Hoekstra, an associate professor of natural sciences and one of the authors of the study. “We were particularly interested in the molecular changes that supercharge the enzyme...

Author: By Alissa M D'gama, CRIMSON STAFF WRITER | Title: Similar Venom Found in Two Species | 11/6/2009 | See Source »

When lead author Yael T. Aminetzach, a postdoctoral fellow in OEB, compared the toxin to a nontoxic counterpart, she found that the molecular changes occurred in active site of the enzyme. While the toxins from the lizard and the shrew are distinct, the overall trend of changes turned out to be the same...

Author: By Alissa M D'gama, CRIMSON STAFF WRITER | Title: Similar Venom Found in Two Species | 11/6/2009 | See Source »

Unrestricted funds raised over the past year have been used to support various initiatives including classroom reconstruction at the Graduate School of Education, new scientific equipment for the Molecular Cellular Biology Department to further human genetics research, and financial aid at the Kennedy School...

Author: By Athena Y. Jiang and June Q. Wu, CRIMSON STAFF WRITERS | Title: Harvard To Seek Flexible Funding | 10/30/2009 | See Source »

...grapefruit, vanilla and saffron is a provocative, multidimensional entrée, and a sign from chef Mauro Colagreco that you are in for an extraordinary meal. The Argentina-born Italian - a Michelin star holder and voted 2009's newcomer of the year by the Gault Millau guide - eschews the molecular-style cooking that is becoming rather ubiquitous in fine dining and instead prefers earthy textures and light, simple ingredients, unexpectedly layered. (Watch TIME's video "Bocuse d'Or: Americans in a French Food Fight...

Author: /time Magazine | Title: A Taste of the Earth at Mirazur | 10/29/2009 | See Source »

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