cook in the damn thing. Fats in vegetables, steaks and everything in between polymerize and protect a skillet as well as any oil. Don’t overthink it.

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Diacetylene derivates were used as the backbone because they can efficiently polymerize under these conditions when primed by UV light or electron injection, and units analogous to DNA/RNA bases ...

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For example, what are the mechanical properties of individual proteins and protein polymers (are they hard, soft, stiff or flexible), how do actin and tubulin subunits polymerize into filaments ...

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3| Cast the IEF gels so that they are filled to within 1–2 cm from the top and allow them to polymerize at 30 °C for 60 min. 4| Assemble the IEF tubes in the first-dimension IEF apparatus and ...