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I did a PhD in molecular bio-physics.
Gays are the molecular opposites of blacks.
I was a close observer of the developments in molecular biology.
In my early work, our molecular views of telomeres were first focused on the DNA.
In many biological structures proteins are simply components of larger molecular machines.
A molecular gastronomist is really just someone who explores the world of science and food.
Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
Molecular biology has routinely taken problematic things under its wing without altering core ideas.
I had D minuses in chemistry and all of the sciences, and now I'm known as a molecular gastronomist.
I wanted to rewrite the code of life, to make new molecular machines that would solve human problems.
We can grow crops less expensively because molecular manufacturing technology is inherently low cost.
I cannot imagine a more enjoyable place to work than in the Laboratory of Molecular Biology where I work.
We have to accept that we are just machines. That's certainly what modern molecular biology says about us.
Few scientists acquainted with the chemistry of biological systems at the molecular level can avoid being inspired.
I've always been interested in science - one of my favourite books is James Watson's 'Molecular Biology of the Gene.'
The whole edifice of modern physics is built up on the fundamental hypothesis of the atomic or molecular constitution of matter.
Our own genomes carry the story of evolution, written in DNA, the language of molecular genetics, and the narrative is unmistakable.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
I get called lots of things - a biochemist, a molecular biologist, a chemical engineer - and I guess I am all of those. I identify most as human!
To say that mind is a product or function of protoplasm, or of its molecular changes, is to use words to which we can attach no clear conception.
What's been gratifying is to live long enough to see molecular biology and evolutionary biology growing toward each other and uniting in research efforts.
Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.
On the molecular scale, you find it's reasonable to have a machine that does a million steps per second, a mechanical system that works at computer speeds.
One of the concepts essential to molecular manufacturing is that of a self-replicating manufacturing system. That concept has lagged behind in its acceptance.
I had been impressed by the fact that biological systems were based on molecular machines and that we were learning to design and build these sorts of things.
I think it's going to be amazing to see how the world of microbiology, molecular and cellular biology, and human physiology is massively changed by microgravity.
But while doing that I'd been following a variety of fields in science and technology, including the work in molecular biology, genetic engineering, and so forth.
Disease and ill health are caused largely by damage at the molecular and cellular level, yet today's surgical tools are too large to deal with that kind of problem.
The really big difference is that what you make with a molecular machine can be completely precise, down to the tiniest degree of detail that can exist in the world.
The hierarchy of relations, from the molecular structure of carbon to the equilibrium of the species and ecological whole, will perhaps be the leading idea of the future.
In research, I wanted to establish the medicinal chemistry/bioassay conjugation as an academic pursuit, as exciting to the imagination as astrophysics or molecular biology.
As mechanistic biologists, we are hoping that by understanding how the virus works at the molecular level, we will be able to predict with more accuracy how it will evolve.
I honestly feel the term 'molecular gastronomy' is mostly misunderstood. It is not a style of cooking. Rather, it is a philosophy which encourages chefs to be more creative.
Our approach to medicine is very 19th-century. We are still in the dark ages. We really need to get to the molecular level so that we are no longer groping about in the dark.
By then, I was making the slow transition from classical biochemistry to molecular biology and becoming increasingly preoccupied with how genes act and how proteins are made.
Supramolecular chemistry, the designed chemistry of the intermolecular bond, is rapidly expanding at the frontiers of molecular science with physical and biological phenomena.
However, it required some years before the scientific community in general accepted that flexibility and disorder are very relevant molecular properties also in other systems.
Molecular chirality plays a key role in science and technology. In particular, life depends on molecular chirality in that many biological functions are inherently dissymmetric.
I naively thought that we could have a molecular definition for life, come up with a set of genes that would minimally define life. Nature just refuses to be so easily quantified.
A molecular manufacturing technology will let us build molecular surgical tools, and those tools will, for the first time, let us directly address the problems at the very root level.
I became fascinated by the then-blossoming science of molecular biology when, in my senior year, I happened to read the papers by Francois Jacob and Jacques Monod on the operon theory.
I decided that the University of Sussex in Brighton was a good place for this work because it had a strong tradition in bacterial molecular genetics and an excellent reputation in biology.
Molecular chemistry, the chemistry of the covalent bond, is concerned with uncovering and mastering the rules that govern the structures, properties and transformations of molecular species.
Some of the most significant advances in molecular biology have relied upon the methodology of genetics. The same statement may be made concerning our understanding of immunological phenomena.
Much of modern molecular biology and microbiology has been based on the effort to decipher the basic code of life, which is made up of four nucleotides: adenine, thymine, cytosine, and guanine.
Life does depend on accurate replication of molecules, and its complexity often requires that an enzyme shall accept one molecular species or type and transform it to equally specific products.
I don't often meet people who want to suffer cardiovascular disease or whatever, and we get those things as a result of the lifelong accumulation of various types of molecular and cellular damage.
You can find academic and industrial groups doing some relevant work, but there isn't a focus on building complex molecular systems. In that respect, Japan is first, Europe is second, and we're third.
Much of my work in biology has been driven by my early training in chemistry. When studying a new chemical compound, the first and most important thing is to determine its detailed molecular structure.