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Silicon formats proteins

22.02.2007

Swedish scientists have found that silicon particles are able to shape protein molecules. It is generally believed that particles of inorganic substances such as silicon oxide contribute to the fact that biological molecules lose their shape.

"We decided to change this prejudice and prove that such particles, on the contrary, contribute to the structuring of organic substances," says Professor Bengt Harald Jonsson from the Linköping University (Sweden).

To do this, scientists under his leadership synthesized short peptide chains with a specific distribution of positive charges. In the free state, these chains did not take any definite form. Then they were mixed with a solution of negatively charged spherical particles of silicon oxide with a diameter of 9 nm. Having come into contact with the particle, the peptide coiled into a spiral, and the complex of the particle and the peptide had enzymatic activity.

According to the authors of the work, the phenomenon they discovered has two aspects: applied and fundamental. The first is related to the fact that this method can be useful for the recognition of organic molecules, controlled catalysis of chemical reactions, and the search for targets for medical drugs. And the second allows you to think about the origin of life.

"Our study shows that peptides with amino acids were very likely to form complex structures as a result of interaction with clay particles," says the scientist.

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Delivery of taste via the Internet 05.04.2017

Specialists from the University of Singapore have developed and tested a method for transmitting taste sensations over the Web.

The taste that was conveyed was the sweet and sour taste of lemonade. During the experiment, special acidity and color sensors were inserted into a glass with real lemonade. They took readings and transferred them to a container in which there was ordinary water. The devices painted over the water in the appropriate color, and when a person drank, the electrodes stimulated his tongue with current, thereby causing the taste of acid.

The subjects tried real and virtual lemonade, and concluded that the latter was even more sour.

The color of the drink also influenced the perception. White seemed to people also more sour.

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