You can’t unring a bell, but you can unboil an egg. Gregory Weiss, a professor of biochemistry at the University of California at Irvine, and his colleagues untangled the proteins of cooked egg whites to return a key protein to its previous uncooked state. A press release quotes Weiss:
“Yes, we have invented a way to unboil a hen egg,” said Gregory Weiss, UCI professor of chemistry and molecular biology & biochemistry. “In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return a key protein in the egg to working order.”
What’s the point of this research? The ability to untangle proteins could lead to much cheaper cancer drugs
via Neatorama
Image: Craig Hatfield
