#molecular

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. ↗

— Paul Berg

#becoming #biochemistry #biology #classical #genes

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. ↗

— Robert Huber

#also #before #community #disorder #flexibility

A potato can grow quite easily on a very small plot of land. With molecular manufacturing, we'll be able to have distributed manufacturing, which will permit manufacturing at the site using technologies that are low-cost and easily available. ↗

— Ralph Merkle

#available #distributed #easily #grow #land

Manufacturing takes place in very large facilities. If you want to build a computer chip, you need a giant semiconductor fabrication facility. But nature can grow complex molecular machines using nothing more than a plant. ↗

— Ralph Merkle

#chip #complex #computer #fabrication #facilities

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. ↗

— Joseph Needham

#ecological #equilibrium #future #hierarchy #idea

The moment I saw the model and heard about the complementing base pairs I realized that it was the key to understanding all the problems in biology we had found intractable - it was the birth of molecular biology. ↗

— Sydney Brenner

#base #biology #birth #found #had

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless. ↗

— Alton Brown

#basic #culinary #molecular #sound #technique

I was a close observer of the developments in molecular biology. ↗

— John Pople

#close #developments #i #molecular #observer

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗

— Joel Robuchon

#additional #additives #bad #chemicals #compared

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. ↗

— Joel Robuchon

#doing #find #good #i #i am