The gluten network in a bagel vs. a pie

Gluten develops in dough when two wheat proteins found in flour (glutenin and gliadin) are mixed with water. Because parts of these proteins don’t like to interact with water, the proteins begin to stick to each other much in the same way oil droplets come together when suspended in water. As a flour-water dough is … Read moreThe gluten network in a bagel vs. a pie

Sushi Meets Science: The Wasabi Receptor

Researchers at UCSF have pulled aside the curtain on a protein informally known as the “wasabi receptor,” revealing at near-atomic resolution structures that could be targeted with anti-inflammatory pain drugs. The newly visualized protein resides in the cellular membrane of sensory nerve cells. It detects certain chemical agents originating outside our bodies — pungent irritants … Read moreSushi Meets Science: The Wasabi Receptor

How One Scientist Is Helping Plants Survive California’s Worst Drought

Every living thing has its own natural responses to stress. When critical nutrients are in short supply, our bodies, for example, find ways to maintain normal function until those nutrients are replenished. Plants do the same. In drought conditions, natural processes kick in to keep them alive until they can be watered again. When faced … Read moreHow One Scientist Is Helping Plants Survive California’s Worst Drought

Why carrots taste sweeter in winter

UCLA’s Liz Roth-Johnson explains why carrots have more sugar when it’s cold outside. Because plants are immobile, they must develop defense techniques against predators and the severe cold in winter. For example, carrots have developed the physiological response of increasing their sugar content when it’s cold outside. This helps stop ice crystal formations and prevents … Read moreWhy carrots taste sweeter in winter

Fruit and Liquid Sugar

Liquid sugar, such as in sodas, energy drinks and sports drinks, is the leading single source of added sugar in the American diet, representing 36% of the added sugar we consume. Research suggests that our bodies process liquid sugar differently than sugar in foods, especially those containing fiber. Scientists argue that when you eat an apple (for … Read moreFruit and Liquid Sugar