While gastronomists and foodies alike have searched for new methods of altering the chemical composition of foods, chemists at UC Irvine and the University of Western Australia have found a way to undo some of the changes. In fact, after being tasked with finding new methods for reducing the costs of pharmaceutical development, the researchers have found a way to deconstruct the problem and solved the puzzle of unboiling an egg.
While articles this week have pointed to the potential implications of UC Irvine’s newest research, be it in the pharmaceutical or the food industry in spite of its current limitations, now lead author Gregory Weiss is stepping up and answering the question of: Why would we want to unboil an egg?
Did you ever wish you could unboil those eggs you just finished boiling, just so that you could use them in some other culinary masterpiece? Well, maybe someday you can thanks to a team of scientists at the University of California.
While the biochemistry of the world’s oceans may be a complex study, with a myriad of variants, researchers are certain of one simple fact—man-made plastics do not belong in the oceans. And the pollution of our oceans is far more vast than the world would like to admit. But in a new study recently published in this week’s issue of the journal PLOS ONE researchers are saying that the Earth’s oceans may contain more than 5.25 trillion pieces of plastic particulates, weighing nearly 270,000 tons combined which is far larger than previous studies ever estimated the pollution to be.