17,200 reputation
1663
bio website berkeleybiolabs.com
location Berkeley, CA
age 50
visits member for 2 years, 4 months
seen 1 hour ago

PhD structural biology. I do bioinformatics in the SF bay area. Interested in systems / synthetic biology, expression analysis and machine learning.

Working with a Biotech Accelerator in the East Bay. http://www.meetup.com/Berkeley-Biolabs/

I believe that biology and other stackexchange sites should welcome newbies and encourage dialog about science, evolution, technology and etc.


1h
comment Follow up to Genetics Question
this question is more for an experienced teacher than a biologist in general...?
8h
comment Definition of Linkage Desiquilibrium (LD)
none of your references seem to have links?
1d
comment How Sex Evolved ? and when?
possibly of interest: biology.stackexchange.com/questions/15990/…
1d
comment What nutrients do I lose in the water when I boil vegetables?
what @speedohack is saying is that meat rots quickly and cooking is more necessary when eating meat. that's more a preference of appetite. We eat protein when we can get it but our dietary requirements as adults are not as much as many people in industrialized nations eat.
1d
comment How to determine whether the energy of a stem-loop fold is significant or not?
RNA folding is definitely a lot of work if you are not an RNA molecule :)
1d
answered fibrinogens and fibrins - are they the same molecule?
1d
revised fibrinogens and fibrins - are they the same molecule?
edited title
1d
comment How to determine whether the energy of a stem-loop fold is significant or not?
probably the best way is to make it and see if the sequence forms a stem loop. there are lots of energy calculations based on 3d models and sequences if you'd like to know, but i'm not clear on what is best myself.
2d
comment What nutrients do I lose in the water when I boil vegetables?
I could site a couple of papers, but it would still need some explaining because its common sense. thoroughly cooked protein is a lot like a fried egg - its a solid. The same can be said for cooking a prep of tissue or bacteria - the protein tends to aggregate. As such, proteases or even acid can't diffuse as readily into the matrix of glop as well as through a solution of soluable protein.
2d
answered What nutrients do I lose in the water when I boil vegetables?
2d
revised Is there a protein in the eye that gets kinked by photons and shipped down to the liver to get un-kinked?
clarity
Apr
21
awarded  Enlightened
Apr
21
awarded  Nice Answer
Apr
21
revised Is there a protein in the eye that gets kinked by photons and shipped down to the liver to get un-kinked?
added 160 characters in body
Apr
21
revised Is there a protein in the eye that gets kinked by photons and shipped down to the liver to get un-kinked?
added 278 characters in body
Apr
21
answered Is there a protein in the eye that gets kinked by photons and shipped down to the liver to get un-kinked?
Apr
20
reviewed Approve suggested edit on chip tag wiki excerpt
Apr
19
comment Thoughts precede neuron firing or vise-verse?
i'd be surprised if you could find a neuro-scientist who didn't go at least this far.
Apr
19
revised How were the first primers made
added 461 characters in body
Apr
19
answered How were the first primers made