From a sweet deal to the bitter end, there’s no accounting for taste. Descriptions of flavor are littered throughout our common sayings, and there’s a good reason for that. Food and flavor sensations are a key part of the human experience, and everyone knows what “bitter” feels and tastes like.
But what happens when a scientist tries to quantify taste? What, exactly, is flavor? What makes a food taste sweet, or salty, or even cooked? (more…)
EAST LANSING, Mich. — By mating with nearly 100 males, queen bees on isolated islands avoid inbreeding and keep colonies healthy.
The results, published in the current issue of PLoS ONE, focused on giant honey bee colonies on Hainan Island, off the coast of China. Since these bees have long been separated from their continental cousins, it was thought that the island bees would be prime candidates for inbreeding as well as having very different genes, said Zachary Huang, Michigan State University entomologist. (more…)
*JBEI Researchers Develop a New Candidate for a Cleaner, Greener and Renewable Diesel Fuel*
A class of chemical compounds best known today for fragrance and flavor may one day provide the clean, green and renewable fuel with which truck and auto drivers fill their tanks. Researchers at the U.S. Department of Energy’s Joint BioEnergy Institute (JBEI) have engineered Escherichia coli (E. coli) bacteria to generate significant quantities of methyl ketone compounds from glucose. In subsequent tests, these methyl ketones yielded high cetane numbers – a diesel fuel rating comparable to the octane number for gasoline – making them strong candidates for the production of advanced biofuels.
“Our findings add to the list of naturally occurring chemical compounds that could serve as biofuels, which means more flexibility and options for the biofuels industry,” says Harry Beller, a JBEI microbiologist who led this study. “We’re especially encouraged by our finding that it is possible to increase the methyl ketone titer production of E. coli more than 4,000-fold with a relatively small number of genetic modifications.” (more…)
