欧宝娱乐

“They also knew that there was a string of DNA at the end of each chromosome called a telomere, which shortened a tiny bit each time a cell divided, like time ticking off a clock. As normal cells go through life, their telomeres shorten with each division until they鈥檙e almost gone. Then they stop dividing and begin to die. This process correlates with the age of a person: the older we are, the shorter our telomeres, and the fewer times our cells have left to divide before they die. By the early nineties, a scientist at Yale had used HeLa to discover that human cancer cells contain an enzyme called telomerase that rebuilds their telomeres. The presence of telomerase meant cells could keep regenerating their telomeres indefinitely. This explained the mechanics of HeLa鈥檚 immortality: telomerase constantly rewound the ticking clock at the end of Henrietta鈥檚 chromosomes so they never grew old and never died.”
― Rebecca Skloot, The Immortal Life of Henrietta Lacks

“First, we put some shallow cuts in the meat in a grill pattern...
then, we pound it until it's thin! Next, we cover both sides of it with minced onions and let it sit."
Covering the meat with onions? I think I read about that somewhere...
"Okay, now we scrape off the onions and season the meat with salt and pepper. After searing the steak, we melt a dollop of butter in the same frying pan...
... and caramelize the minced onions in the juices left from the meat, melding the two flavors together! After they're done, we cover the whole top of the steak with the caramelized onions...
... and use the back of a knife to put the grill pattern back into the meat. Put it all on top of some cooked rice...
and it's done!"
"Oh, yeah! Now I remember! This...
IS A CHALIAPIN STEAK!"
CHALIAPIN STEAK
It was created in 1936, specifically for visiting opera singer Feodor Chaliapin. Bothered by a toothache, the singer requested a dish with "tender steak." This was the result. Accordingly, it is a uniquely Japanese steak, unknown to the rest of the world.
"Okay you two, taste it!"
"A-all right..."
It...
It's so tender!
"Whoa, now this is tender! I can cut it using my chopsticks! And when I take a bite...
...it practically melts in my mouth!"
"Onions have an enzyme in them which breaks down protein, just like honey and pineapple do. That's why the steak is so tender."
You'd never believe this was a cheap cut of meat. Its savory flavor fills the mouth with each bite...
there's no knocking the combination it makes with the rice, either.
Who would've thought of using a steak grilling technique...
... on a beef bowl? ”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 2

“Gratitude is like an enzyme. An enzyme catalyzes a reaction by lowering its activation energy in order to produce the desired product. Similarly, gratitude lowers the energy requirement to attain and sustain man鈥檚 most desired state, the state of contentment.”
― Toyin Omofoye

“Pineapples are one of nature鈥檚 medicines.”
― Steven Magee, Hypoxia, Mental Illness & Chronic Fatigue

“Enzyme production is often disturbed by COVID-19 infection.”
― Steven Magee, COVID Supplements

“Humans who continued lactase production were more likely to suffer when meat and plant material were unavailable. Genetic testing indicates that lactase persistence evolved separately among subgroups of Europeans and Africans, illustrating the strong environmental pressure for phenotypic processing of milk products based on cultural practices. In culture that do not practice dairy farming, such as many areas of Asia, lactase persistence is low.”
― Leighann R. Chaffee, A Guide to the Psychology of Eating