What Is Golden Rice?
Golden Rice is one of the first varieties of rice (Oryza sativa) to be manufactured using genetic engineering or synthetic biology techniques. Using recombinant DNA […]
Articles by smitsa
Co-immunoprecipitation and Its Role in Molecular Biology
Understanding how proteins interact within a cell is fundamental to unraveling the molecular mechanisms that govern biological processes. Protein-protein interactions (PPIs) are essential for nearly […]
King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette)
A recipe for King Prawn and Mixed Meat Foo Yung (Chinese-style fried egg omelette) that serves two people. Ingredients For the Foo Yung 4 large […]
What Is Kratom Oil And Why Is It Causing Such Issues ?
Kratom is a plant (Mitragyna speciosa) that regularly finds its way into the news and usually for all the wrong reasons. The plant grows in […]
Reversed-Phase Liquid Chromatography
Reversed-phase liquid chromatography (RPLC) is one of the most widely used techniques in analytical chemistry for separating and analyzing compounds in a mixture. This technique […]
Bitter Melon (Momordica charantia)
The Bitter Melon (Momordica charantia: Family: Curcurbitaceae) a.k.a. Bitter Gourd or Karela (in India) and Shan Ku Gua in Taiwan is a vegetable which is […]
Thoughts On the Okinawan Diet
The Okinawan Diet has long been considered the root of the high longevity of Okinawans in general. We look at some of the factors which […]
How to Prepare Miso Soup
Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are […]
The Properties Of The Persian Silk Tree
The Persian Silk Tree also known as Mimosa of Constantinople (Albizia julibrissin Durazz.is a beautiful name for a beautiful tree which is native to southwestern […]
Annatto
Annatto is the name of a colour but is also the name of the seeds that come from a tropical bush called Bixa orellana. The […]
Metschnikowia pulcherrima: An Oleaginous Yeast with Diverse Applications
Metschnikowia pulcherrima, an oleaginous yeast, has garnered significant interest in recent years due to its ability to accumulate high levels of lipids and its versatile […]
Cochineal And Carmine
Carminic acid is the colour extracted from the dried female coccid insect Dactylopius coccus costa (Coccus cacti L.). Carmine is the aluminium chelate of carminic […]
Betalain Makes For A Great Natural Colour In Foods
Betalains are a naturally occurring class of orange-red pigments which make excellent food colouring for snacks in particular. The pigment range includes red-violet betacyanins and […]
Red Colour From Red Seaweeds
Red seaweeds make up a significant portion of the algae that are found throughout the world. They are characterised by having a vibrant red-maroon colour […]
The use of Chick Embryo Fibroblasts in Biotechnology
Chick embryo fibroblasts (CEF) are a type of cells derived from the connective tissue of chick embryos. These cells have been extensively used in biotechnology […]
Huckleberries
Huckleberries are great sources of food colour. The juice from the berries has an intense purple hue which makes it suitable as a natural colour […]
What is a Point Mutation?
A point mutation, also known as a single nucleotide variation (SNV) or single nucleotide polymorphism (SNP), is a type of genetic mutation that involves a […]
Paprika Extract As A Functional Colouring Agent
Introduction Paprika extract is often seen on ingredient lists as a natural colour. Most snacks appear to contain it and it is preferred to colours […]
Lycopene: One Of The World’s Most Powerful Antioxidants
Lycopene is the bright red pigment obtained from fruits and vegetables such as tomatoes, red carrots, sweet red peppers, watermelons, and papaya. It is responsible […]