Mak Wok, Spice Mistress

Science is a hard mistress.

To do research is to have a series of incredible highs interspersed with often as many daunting lows. The highs arise from those infrequent discoveries that come after months if not years of grueling work in the lab when things suddenly fit together and a door to the future opens. The lows come from those times when you realize that the data you have obtained with all that work, just do not fit...

Multispectral imaging of wok fried vegetables

This paper shows how multispectral images can be used to assess color change over time in wok fried vegetables. We present results where feature selection was performed with sparse methods from the multispectral images to detect the color changes of wok fried carrots and celeriac stored at +5°C over 14 days. A pairwise t-test was used to detect if the differences over days were significant. For...

MAK CHROMATOGRAPHY AT DIFFERENT pH

At pH 5.3 and 4.5 the half life of valyl-, threonyl-, leucyland seryl-tRNA from E. coli K 12 is significantly higher than at pH 6.8. While no changes were observed in the MAK elution pat­ terns of valyland threonyl-tRNA, leucyl-tRNA was eluted in two peaks at pH 6.8 and 5.3 and in one broad peak at pH 4.5. Seryl-TRNA two peaks at pH 6.8 was separated in three peaks at pH 5.3 and 4.5. Rechromato...

Mak mutants of yeast: mapping and characterization.

Killer strains of Saccharomyces cerevisiae are those carrying a 1.5 x 10(6)-dalton double-stranded (ds) ribonucleic acid (RNA) (M) in virus-like particles and secreting a protein toxin. Most yeast (koller or not) also carry a 3 x 10(6)-dalton dsRNA (L). We have mapped mutations in eight of the chromosomal genes needed for maintaining M (mak genes). The mak genes are widely distributed on the ye...

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