Mc,
How do you know?
Are you are an enzymologist?
WA
Sent from my Sofa.
No, I'm not an enzymologist, WA. My background is in molecular biology, though. Genes that code for an enzyme are not down-regulated (switched off) irreversibly, under favourable conditions, simply by a temporary lack of substrate. And I know it's not me suggesting otherwise
I second that although I'm a chemist originally but in genetics now. McM is making senseMcMullan wrote:No, I'm not an enzymologist, WA. My background is in molecular biology, though. Genes that code for an enzyme are not down-regulated (switched off) irreversibly, under favourable conditions, simply by a temporary lack of substrate. And I know it's not me suggesting otherwise
Mc,McMullan wrote: ↑Mon Sep 18, 2017 8:14 amNo, I'm not an enzymologist, WA. My background is in molecular biology, though. Genes that code for an enzyme are not down-regulated (switched off) irreversibly, under favourable conditions, simply by a temporary lack of substrate. And I know it's not me suggesting otherwise
wessexwyvern wrote: ↑Sun Sep 17, 2017 10:42 pmIf you ever decide you can be arsed it's cwhite@whitelabs.com
[/quote
wes,
I was arsed and now the ELC has made me want some WLP073 Artisanal Country Ale Yeast
WA
Don't be upset by my posts McMullan; biology is the science I didn't study to a high level so I'm fairly ignorant in this area, and doff my cap to you. I did think White's book was considered the reference on yeast, so a bit taken aback to be told otherwise.McMullan wrote: ↑Mon Sep 18, 2017 8:14 amNo, I'm not an enzymologist, WA. My background is in molecular biology, though. Genes that code for an enzyme are not down-regulated (switched off) irreversibly, under favourable conditions, simply by a temporary lack of substrate. And I know it's not me suggesting otherwise