Biochemistry & Food @ Sciencia.org
(PRWEB) December 03, 2011
The Biochemistry Sciences Social Network Sciencia.org was established to provide the very latest news headlines, references and resources from scientific journals, books and websites worldwide. This science and research content is contributed by the website's users. There are currently over 1.2 million stories distributed among 75 categories, a content base that is steadily growing. Sciencia.org covers news in all fields of biology, business, chemistry, engineering, geography, health, mathematics and society. The Chemistry Sciences Category of Sciencia.org is subdivided into seven sections including biochemistry, food, inorganics, organics, materials, physics and toxicology.
Sciencia.org's Biochemistry Sciences Category deals with the chemical substances and vital processes in living organisms. Within this section the website currently contains nearly 17,000 articles partly deriving from over 40 scientific biochemistry journals. The latest additions include an article on nanobiotechnologies for the detection and reduction of pathogens. The authors state that advances in the manipulation of nanomaterials have permitted development of nanobiotechnology with enhanced sensitivities and improved response times. The main advantage of such emerging nanobiotechnologies is their potential for lowering detection limits by enhancing sensitivity, improving response time and increasing portability. Some of these nanomaterials have anti-microbial activity and can, thus, be used as antimicrobial agents as well. Another recently included article in the Biochemistry Sciences Category is one on biochemical characterization of human dynamin-like protein. Human dynamin-like protein is involved in the fission of mitochondrial outer membranes, a process that helps to maintain mitochondrial morphology and to reduce the accumulation of functional and structural defects in mitochondria. In this study, the authors investigated the biochemical properties of recombinant DLP-1 wild-type and selected mutants expressed in Escherichia coli (E coli).
The Food Sciences Category of Sciencia.org covers production of materials of plant or animal origin, that are ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. This category currently contains over 10,500 articles and one of the latest inclusion is a paper on food safety control practices in food services and fresh vegetable suppliers. Due to many cases of food poisoning associated with consumption of vegetables provided by these establishments, the authors verified if in-house and outsourced foodservices implement food safety control practices and supplier development strategies to minimize such risks. Good Manufacturing Practice was used by 54% of the sample suppliers in Campinas (Brazil) and of these, 15% also used Hazard Analysis and Critical Control Points (HACCP). However, of the companies that use some food safety control practice, only 27% carried out vegetable supplier development. Another article covers a food poisoning incident due to the ingestion of snapper (Lutjanidae fish) in December 2008 in southern Taiwan. By using SDS-PAGE and PCR-RFLP methods, the authors identified the poisonous sample as Lutjanus bohar, which is a notorious Lutjanidae species containing ciguateric toxins.
Besides the highlighted Biochemistry and Food Sections, Sciencia.org's Chemistry Sciences Category contains another five subsections including inorganics, organics, materials, physics and toxicology.
Overall, almost 71,000 users of Sciencia.org monitor nearly 8,200 journals covering the broad spectrum of the sciences. They share about 3,000 new articles every day. Since new science content is discovered in real-time, the delay between original publication and appearance at Sciencia.org is not more than two days. The content at its' frontpage is rarely older than 20-60 minutes after submission.
The site maintains a @Sciencia Twitter account which currently features 147,948 tweets informing 768 followers about the latest developments in the sciences.