LONDON: Chemists at the University of California, Irvine have found a way to “unboil” eggs — but they’re not using it to make a better breakfast. The technique, a combination of a new substance and mixing strategy, returns organic proteins to a more natural, useful state. It could be instrumental in speeding up the creation of such proteins in research and treatment of diseases like cancer.
The achievement could also “dramatically” cut costs for cancer treatments, food production and other research in the $160 billion global biotechnology industry, according to a press release from the university.
