Researching the improbable: is there a recipe to “unboil” an egg?
Professor Tom Yuan and his team were awarded the Ig-Nobel Prize in Chemistry 2015 for creating a recipe to “unboil” an egg. Although it may seem unimportant, this work has crucial importance, as it offers the possibility of refolding denatured proteins and getting them back to its natural state. Thi...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | Perú |
| Institución: | Pontificia Universidad Católica del Perú |
| Repositorio: | Revistas - Pontificia Universidad Católica del Perú |
| Idioma: | español |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/14697 |
| Acceso en línea: | http://revistas.pucp.edu.pe/index.php/quimica/article/view/14697 |
| Access Level: | acceso abierto |
| Palabra clave: | Ig-Nobel boil egg protein refolding hervir huevo replegamiento de proteínas |
| Sumario: | Professor Tom Yuan and his team were awarded the Ig-Nobel Prize in Chemistry 2015 for creating a recipe to “unboil” an egg. Although it may seem unimportant, this work has crucial importance, as it offers the possibility of refolding denatured proteins and getting them back to its natural state. This research might have an impact on industry, as it could prevent the loss of billions of dollars. |
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