In April we took a group of four students from Knowle DGE to Science Creates Outreach in Bristol where we were met by Charlie from Science Creates Outreach and Clio a senior scientist at GenomeKey. The students got to hear about the different organisations working at the incubator and hear about the interesting work they are doing. The students took part in a number of activities as well as an experiment to extract DNA from a strawberry. This trip was kindly funded by the Night Sky Foundation. [Image description: Image 1: Someone is holding a funnel that has red liquid running into a beaker, we can also see green liquid in a container and table salt. The person is wearing a white lab coat, but their head and shoulders have been cropped out. Image 2: A sheet with different amino acids listed is on a desk with a string of multicoloured beads on top of it. We can also see scissors, a ruler, a bowl of beads and another piece of paper on the desk]
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We can compare the different types of grapes used to produce a certain wine with a box of crayons 🖍 Now imagine that the produced wine is a picture drawn with those crayons. We can say that the authors of this paper developed a methodology that allow to figure out what specific crayons were used to paint the draw even if the colors are all mixed up. Got curious? Know more about this investigation: https://bioisi.pt/news/82 Read the full paper first-authored by Sara Barrias, PhD Student at the DNA & RNA Sensing Lab (at Universidade de Trás-os-Montes e Alto Douro ), coordinated by Paula Martins-Lopes, group leader of the same Lab, and published in the Food Control Journal: https://bit.ly/4gbw0fU #BioISiDigest #Wineauthenticity #FoodControl #DNAsensing
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Science & Engineering guy. Food Technologist/Food Engineer. Studying topics on Food Engineering, Beverage and Brewing Technology & Biochemical Engineering
Attending this conference has woken up & sharpened my blunt & dead innovative brain cells. The presentations & lectures from the food processors, academic researchers, scientists, technologists & engineers are educative forces to be reckoned with. I'm still a student member but, I think when I'm done with school I'll become a full member of NIFST #NIFST #foodsafety #foodlaws #foodregulation #foodstandards #foodprocessing #foodtechnology #ReFoST
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I'll be presenting this poster in a few weeks as part of a week-long event organised by SFI Centre for Research Training in Foundations of Data Science , based on the most recent paper by myself and my supervisor, Marius Ghergu. It concerns the Gierer-Meinhardt system of PDEs, conceived to model morphogenesis, the biochemical process of cell-shaping. We break new ground in the setting of an "exterior domain", i.e. the entire real space bar with a "hole" (compact set) punched through it. Results include conditions for nonexistence and existence, as well as the asymptotic behaviour of solutions in the latter case. For the full paper, see ArXiv. https://lnkd.in/eM_eVgCn
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If you caught our article covering Google DeepMind's AlphaProteo release, you might find this short video provides a helpful visual insight into how it works. If you didn't catch our coverage, check it out here:
“Proteins sticking to other proteins is what makes life exist.” 🧬 We explain the science behind AlphaProteo: our AI system for protein binder design that holds huge potential for biology. ▶️ Hear from Jue Wang, co-lead of the protein design team, David La, research scientist, and Harshnira Patani, wet lab lead here at Google DeepMind. ↓
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🌱 Weekly Buzz from MC Science Blog 🌱 Hey LinkedIn Family! Ready for some plant science magic? Here's the latest from my blog: 🔬 DIY Science Fun: This week, I unveiled a super cool at home experiment: Root growth difference in Mentha L. (Peppermint) cuttings of varied node numbers in water propagation. Want to learn more about how the molecular mechanics of plants induce lateral root growth in water? Dive in and let's get our hands dirty together! This experiment is happening in real time, observation updates are being posted daily on my instagram account @mpule.n.clarke . So far the cuttings with the most nodes have developed roots on day 5! We're on day 6 and the cuttings with the least submerged nodes are yet to catch up. 📚 Hot off the Press: Just published a fascinating overview of Mentha L.'s general physiology on my website www.mpulenclarke.com . It's all about the necessary context required to follow the upcoming posts detailing plant molecular biology mechanism. It’s a real eye-opener. Perfect for your weekend read! 🌟 Sneak Peeks & Surprises: Stay tuned because next week, we're diving into how leaves and the sun contribute to lateral root induction in the stem nodes of Mentha L.. Exciting discoveries are on the horizon! I love connecting with fellow plant enthusiasts, so drop a comment, shoot me a question, or share what you’re working on. Let’s keep the conversation blooming! Happy exploring and experimenting! Best, Mpule Clarke #PlantMolecularBiology #DIYScience #ScienceHacks #ResearchRocks #PlantSciencePassion
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Learn more about my amazing colleague Jinel Shah, our "Woman vs. Machine" protein design challenge" and how protein engineers and AI together make better proteins.
🧬 Welcome to the second installment of our "Cradle Unfolded" series, where we learn from the individuals who make up the Cradle team! In this post, we're honored to feature Jinel Shah, one of the scientists working diligently to optimize our wet lab processes. Jinel joins us with extensive experience from her previous position as a protein engineer at Genomatica, where she contributed to projects such as the commercialization of plant-based nylon production. Throughout this thoughtful conversation, Jinel shares her insights on the evolving field of protein engineering. She reflects on the potential of AI and machine learning to expedite the design process, the significance of fostering collaboration between biologists and mathematicians, and Cradle's efforts to make these advanced tools more accessible to the scientific community. From discussing the primary challenges in the field to expressing her interest in participating in our "Woman vs. Machine" protein design challenge, Jinel provides a unique and valuable perspective on the work being done by scientists at the vanguard of the protein design revolution. 👉 https://lnkd.in/djU-zBnS
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In my recent PhD research with James Winterburn on biosurfactants I delved head first into the world of analytics and mass spectrometry to try and pull apart the structure of sophorolipids and identify how they vary. I'm now happy to announce the publication of 57(!) structural variants of sophorolipids on the PubChem database. Public accessibility to these structures is essential in driving the understanding of sophorolipid biosurfactants and aiding in the use of cutting edge tools such as in-silico fragmentation software. The more data out there, the quicker the field can innovate! For those interested, see the collection here: https://lnkd.in/eTxU9mTf
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Here's a pretty insightful preprint from the Pachter lab : https://lnkd.in/gUziwec3 which showcases how both Seurat and Scanpy give different results between each other as well as between versions. I think more studies like this are necessary to bring to fruition how as computational biologists/data scientists, we should always be wary of any technical biases in our analysis pipelines, especially in scRNA-seq analysis. Below is one example, wherein calculating residual variances in scanpy is biased towards higher expression genes, while using the variance stabilization method (v2) in Seurat effectively corrects for this bias.
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Fizzy findings! 🔎 Our Year 4 scientists had a blast in the Science Lab! To identify which drink was the fizziest, they conducted a #ComparativeExperiment to see how much carbon dioxide was in each drink. They weighed each drink, let them go flat, and then weighed them again. They learnt that gases indeed have weight! Plus, they now know that too many fizzy drinks aren't great for us! 🥤 #winstedtschool #internationalschoolsg #juniorschool #experientiallearning
