As many of you know, I'm a big fan of do-it-yourself biology. Digital biology, the field that I write about, is particularly well-suited to this kind of fun and exploration. Last week, I wrote some instructions for making a phylogenetic tree from mitochondrial genomes. This week, we'll continue our analysis ...
We feel interesting and sometimes painful sensations when capsaicin, from chilis, and the allyl isothiocyantes from wasabi,bind to receptors in our mouths. In this article, we look at the structures that communicate information to the cell. How do they tell the cell that capsaicin or wasabi compounds are bound?
