Biotechnology & Gene Therapy
Project for Biology 111. 3dB. Wed Pm. Biotechnology Project on Gene Therapy.
Rebecca Proctor, Chiquetta Silver, and Shamonia Wright.
KA-BLOG: “Paddle Boarding, J-Pop, Mad Science and e-Love”
Chillax with your favorite Ka-Blog and get to know the coolest stuff teens are into. Ka-Blog Mico goes to La Union for some paddle boarding, while Andrea joins the J-Pop craze. Also, guest host Starstruck finalist Rocco Nacino talks about e-love.
April 17, 2010
Science World Blog
My Trip to Science World in Vancouver. I didn’t get to photograph the “Bodyworlds 3” exhibit as i hoped to but I saw plenty else that was interesting.
Master of Biotechnology – Macquarie University
http://www.mq.edu.au/ The Master of Biotechnology degree offers students a core competency in advanced molecular biotechnology approaches including molecular biology, protein bioechemistry, proteomics and applied microbiology. In addition it offers students postgraduate level skills in critical thinking, literature and peer review, and experimental design.
Science in a Van – Egg Timer Blog – Gyroscope Bike Wheel
Science in a Van brings you Egg Timer Blogs – quick videos to help you get science into your classroom. Remember to pause the video when you see the egg boiling and have a think.
Biotechnology by Amgen: Innovation
Amgen staff members discuss innovation in manufacturing biologic medicines.
Food Science! 3-Ingredient Vanilla Pudding 実験! 柿とバニラアイスでプリンを作ってみた♪ – OCHIKERON – CREATE EAT HAPPY
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This is one of the most popular recipes going viral in Japan when persimmons are in season.
Pectin of the persimmon and Calcium of the ice cream and milk bind together and firm up like jelly.
Make sure you use plain 100% milk and very ripe persimmon. (Somehow, yogurt or any other drinks with Calcium does NOT work.)
Many people say it perfectly tastes like pudding. Well… I don’t think so. The texture is still persimmon (juicy). What do you think?! Please try out and let me know how you like it 😉
Food Science! 3-Ingredient Vanilla Pudding
Difficulty: Super Easy
Time: 3min + cooling time
Number of servings: 2-4 small cups
200g (7.0oz.) ripe or overripe persimmon
90g (3.2oz.) vanilla ice cream
6 tbsp. plain 100% milk
*Ingredients without ice cream
200g (7.0oz.) ripe or overripe persimmon
100ml plain 100% milk
1 tbsp. sugar *if you like
a few drops of vanilla extract *if you like
1. Put everything in a blender and process until smooth.
2. Pour it into small containers. Cool in the fridge for about 3 hours until firm.
Unripe one may take about a day to firm up. Overripe one may take less than 3 hours.
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Laura Arias: Studying Biotechnology | RMIT University
Laura Yasica Arias Armas studies the Diploma of Laboratory Technology (Biotechnology) at RMIT University. She has a passion and vision for developing clean and sustainable food in her home country, Nicaragua.
Learn about opportunities for studying biotechnology and other science programs at RMIT University: http://www.rmit.edu.au/study-with-us/science/
Filming and editing: Filip Laureys
AC’s: Eddie Ng, Kah Chan Choo
Production Assistants: Jun Bin Park, Heather Mofflin
Assistant Director: Chenchen Ni
Music licencing: The Music Bed
ZipMinis Freelance Writing: Science of Blogging Tutorial
ZipMinis: Science of Blogging is a dynamic website that reviews news and current events concerning ebooks, blogging, and social media. The reviews are brief, sharp, and insightful, and feature articles pursue topics in more depth. In addition, the site has two long form blogs: Blog Science and Brain Blog.
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We specialize in blog posts, information pages, copywriting, presentations, custom emails, white papers, and ebooks. Darin:
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