Eel Ice-cream and DNA's DNA

Those were my two favorite stories in the times today. Evidentlyice creammakers have cloned a protien found in artic ell blood that prevents the formation of ice crystals when introduced in the ice cream production process. Think this is a little far out, you should know that you may have already eaten it.

The second article talks about how researchers have discovered why DNA twists where it does. I dont really go in for all that biology stuff (meaning I never learned it so it kind of blows over my head) but it was an interesting article. Evidently these portions of the DNA are the most resistent to evolution as a cow and a vegetable share 100 of 102 molecules.

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