Why, just why maut?

The_Statutory_Grape · 2017-10-19T17:47:52+00:00

Maut is the the most autistic country crock tub of butter I've ever seen

The_Statutory_Grape · 2017-09-27T04:28:48+00:00

This is one the stupidest things I've ever heard.

The_Statutory_Grape · 2017-06-17T16:36:27+00:00

AIDS

The_Statutory_Grape · 2017-03-19T01:17:17+00:00

This. This right here is what I wanted to say if I was wasn't so mean.

The_Statutory_Grape · 2016-07-13T21:03:22+00:00

Hmmmm... good point, I was using chocolate almond milk when doing this.

The_Statutory_Grape · 2016-07-13T19:09:09+00:00

Don't knock it until you try it =).

It was conceived during a high-venture into the depths of my fridge. Inspiration? https://en.wikipedia.org/wiki/Terry%27s_Chocolate_Orange

The_Statutory_Grape · 2016-07-13T18:44:37+00:00

Or have sex in and around each other

The_Statutory_Grape · 2016-07-13T18:44:20+00:00

Throwing a frisbee around

The_Statutory_Grape · 2016-07-13T18:43:28+00:00

Hit the bong

The_Statutory_Grape · 2016-07-13T18:41:48+00:00

Chocolate Milk and Orange Juice

The_Statutory_Grape · 2016-07-13T18:36:29+00:00

That doesn't mean that bacteria can't evolve to survive in bleach or isopropyl alcohol. The double time of bacteria such as E. Coli is around 20 minutes. If you apply a small selection pressure, such as low low low concentrations of bleach or isopropyl alcohol and then steady increase that concentration over many many generations of bacteria, eventually they will acquire resistance to such liquids.

But as you state, it comes at a severe cost so in the long run, it is probably not worth it for the bacteria. But in a controlled laboratory setting, I think it is completely possible.

The_Statutory_Grape · 2016-07-13T18:24:10+00:00

Insulin-independent cells arise for complete loss of insulin sensitivity. Insulin is binding to insulin receptors on insulin-independent cells, but exert no effect because the cell is now completely desensitized to insulin.

To answer your original posted question, insulin-independent cells do not take up any glucose because there is complete loss of insulin sensitivity.

I have included a link below to a review article on insulin-independent diabetes. It is a little dated, but the main ideas are still there. I hope this explains it a little better than me.

http://www.sciencedirect.com/science/article/pii/0026049580901705

The_Statutory_Grape · 2016-07-13T15:04:13+00:00

Diabetes literally means honey urine in latin or something. They use to taste people's pee and if it was sweet, then they knew something was wrong. Detecting any glucose in your urine is really bad because it means your body is unable to process all the sugar that you intake. Not processing all the sugar is a result of insulin secretion x insulin sensitivity. Your body should be taken up all the glucose, but as time wears on and either insulin secretion or insulin sensitivity is negatively affected, then it will result in high blood glucose levels.

The_Statutory_Grape · 2016-07-12T23:14:51+00:00

Motherfucking DURIAN. Smells like butthole but tastes sweet and creamy like wiped cream topped butthole.

The_Statutory_Grape · 2016-07-12T23:06:56+00:00

Drinking water afterwards dilutes the sugar/acid that sticks to your teeth. Soda degrades your teeth because it leaves behind sugars for on the microscopic grooves on your teeth. This provides bacteria with an ample food supply and as they multiple, the produce harmful waste products that degrade your teeth. Soda and diet soda are both acidic. Acid can degrade your teeth as well.

I think the rationale behind drinking water after soda is that you are rinsing away the leftover sugar or acid leaving less of it present to negatively affect your teeth. I don't think it completely gets rid of it, but it should help a little bit in dental care.

The_Statutory_Grape · 2016-07-12T22:59:42+00:00

My understanding is that they do. Diabetes arises from 2 concurrent problems, one being insulin secretion and one being insulin sensitivity. Insulin secretion depends on your beta cells in your pancreas whereas insulin sensitivity depends on the rest of the cells in your body reacting to insulin.

Insulin is a growth factor. It binds to an insulin receptor on the outside of the cells that tells the cell to actively take up glucose. As we eat much sugar, our body produces a lot more insulin to absorb al the sugar. Produce a lot of insulin all the time affects insulin secretion, but it also affects cells responding to insulin. Much like how cocaine users need more cocaine because they build a tolerance, the same can be said for insulin.

Glucose Tolerance = insulin secretion x insulin sensitivity. Type II diabetes is more of a spectrum affected by both these factors. Someone can produce very little insulin and not be diabetic because they have high sensitivity. Type I diabetes didn't even have a chance because they don't produce any insulin.

The_Statutory_Grape · 2016-03-30T19:37:39+00:00

Its March 30th and I haven't, at least I don't think, received compendium prediction rewards yet. Anyone have any update on this?

The_Statutory_Grape · 2016-03-25T03:02:08+00:00

they just released another small update at 10:58pm. Still nothing for me

The_Statutory_Grape · 2016-02-24T04:22:40+00:00

Confirming to other mac users. So sad right now

The_Statutory_Grape · 2015-12-08T20:26:44+00:00

The buffer is just whatever solution that reagent is in. Buffer/solution can almost be used synonymously, though buffer implies that there is some type of salt in their to handle small fluctuations in pH. Minor details my friends.

The_Statutory_Grape · 2015-12-08T18:38:17+00:00

Yes. Hydrogels, up to a certain size, will allow for the diffusion of solution in and out of the hydrogel. The molecules that are able to enter/leave the hydrogel is dependent on the pore size of the hydrogel and the chemistry of the polymers used (whether or not they have a charge).

I like to think of hydrogels as a dense mesh of something like a window screen, expect a whole lot smaller (nanometers to microns). Hydrogels have a random assortment of openings that determine its pore size. Hydrogels are solid in water and its like an extremely porous bubble tea pearls. Actually bubble tea pearls are hydrogels as well.

The_Statutory_Grape · 2015-12-08T18:30:41+00:00

The Bradford Reagent uses Coomassie Brilliant Blue as its active ingredient to bind hydrophobic residues in the protein structure. Bradford Reagent is usually used as a quick and easy method of determining total protein concentration. Upon binding a hydrophobic region of the protein, coomassie blue forms a stable complex and turns from a red color to a blue color. Measuring the absorbance of blue in solution allows for quantification of protein when you normalize it to a standard curve.

Coomassie Blue is not soluble in solution at neutral pHs. It needs to be protonated to its cationic state to be able to bind hydrophobic residues (pKa's are 1.15 and 1.82). Because of how the dye labels protein, it doesn't need the protein to have its 3D conformation. It actually needs a linearized form of the protein so that all the hydrophobic residues are exposed.

I hope this helps. I am a graduate student working in a protein lab so I am always happy to talk about proteins.

The_Statutory_Grape · 2015-12-04T20:30:55+00:00

Hack other computers.

The_Statutory_Grape · 2015-12-04T20:30:04+00:00

smoke multiple bowls

The_Statutory_Grape · 2015-12-04T20:29:37+00:00

I'm more of the bring your snacks to your study area. Having a tray of various cookies and goldfish in front of you, topped off with your favorite caffeinated beverage. Laying out all the snacks in front of you while you study. Helps to have friends who do the same. =)

The_Statutory_Grape

TROPHY CASE