#molecular

In 1995, I founded The Molecular Sciences Institute with a gift from the Philip Morris Company where I hoped that we could create an environment where young people could pursue science in an atmosphere of harmonious purpose and high intellectual challenge. ↗

— Sydney Brenner

#challenge #company #could #create #environment

In 1970, I had begun work on the basic pancreatic trypsin inhibitor which has later become the model compound for the development of protein NMR, molecular dynamics, and experimental folding studies in other laboratories. ↗

— Robert Huber

#become #begun #compound #development #dynamics

Owing to the difficulty of dealing with substances of high molecular weight we are still a long way from having determined the chemical characteristics and the constitution of proteins, which are regarded as the principal con-stituents of living organisms. ↗

— Karl Landsteiner

#chemical #constitution #dealing #determined #difficulty

The hierarchy of relations, from the molecular structure of carbon to the equilibrium of the species and ecological whole, will perhaps be the leading idea of the future. ↗

— Joseph Needham

#ecological #equilibrium #future #hierarchy #idea

I decided that the University of Sussex in Brighton was a good place for this work because it had a strong tradition in bacterial molecular genetics and an excellent reputation in biology. ↗

— Paul Nurse

#biology #brighton #decided #excellent #genetics

Molecular gastronomy is not bad... but without sound, basic culinary technique, it is useless. ↗

— Alton Brown

#basic #culinary #molecular #sound #technique

I was a close observer of the developments in molecular biology. ↗

— John Pople

#close #developments #i #molecular #observer

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health. ↗

— Joel Robuchon

#additional #additives #bad #chemicals #compared

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you. ↗

— Joel Robuchon

#doing #find #good #i #i am

Few scientists acquainted with the chemistry of biological systems at the molecular level can avoid being inspired. ↗

— Donald Cram

#avoid #being #biological #chemistry #few