the biochemGazettE: Sayanora…..\(^o^)/

Well, we have reached the end of the road time to say good bye~

This course had it’s ups and downs for was never smooth sailing but after things got better, and I would like to thank Hokage for his patience and major efforts that may at times seem like he is giving us hell and making our lives miserable, it is a good technique to make us learn and apply what we learn, not just read and regurgitate for exam and have it all forgotten when we’re done. So どうもありがとうございました (Dōmo arigatōgozaimashita) Kyōshi.

One of my all time fav


My song of Inspiration T.M Revolution- Heart of the Sword


the biochemGazettE: Real uses

So just wanted to show how we use enzymes in our everyday lives besides in us….there everywhere especially in production of the foods we eat. Today we’re gonna look at how it is used in in Cheese production.

So in the cheese production the enzyme Lipase is used to give a creamy-texture and rich flavour to either hard or soft cheese, whithout losing that dairy taste. So what is lipase and how does it do this?

” Lipase is an enzyme that catalyzes the formation or cleavage (hydrolysis) of fats (lipids)”. What Lipase does it attach to the fat globes of the raw milk and break them down, which then causes the fatty acids to be released. The  fatty acids then in turn creates the aroma, texture and sharp taste common (and desired) in most Italian cheeses, as well as some Feta and Blue Cheeses. Lipases are present in the milk itself. But, most of it is lost in the process so additional lipase is needed they come from kids, lambs or calves.

So fun fact about how we get the good tasting cheese…



Curd-Nerd. ” Lipase- A helpful busy little enzyme”

the biochemGazettE

A cool little fact about enzyme usage, you without them we would certainly be goners, but thank God for them. Even to this day we can’t match how efficiently enzymes work. But, when we started enzyme I remembered my form five lab with the meat tenderization where we used pawpaw (papaya) slices to break down the collagen within the meat. The enzymes are called proteases and the one present in paw paw is called papain. Meat is made of of mostly collagen, so what the enzyme papin in the paw paw does is breaks the peptide bonds in the collagen, thus softening or tenderizing the meat making it less tough. So when you don’t have a mallet to beat that meat and you have a free paw paw you know what you can do.

images So a lil cool fact.

the biochemGazettE: Me day!

So am feelin bothersome, if you have been reading this blog well you can see am a Japan crazed person….tryin not to be a weeboo by to hell with it!

Anime…I lovin watchin it more than manga…am tryin to catch up in OP(one piece) gosh it’s so awesome!

Ok…droamas if you haven’t heard of it…you should they are so cute and awesome! I know it’s exam time gotta prep, but damn Saikou No Rikon is the shit! LOVE IT! and Itzura na kiss~~Love in Tokyo…so kawaii! Biblia Koshodou no Jiken Techou, a great detective dorama and the most funny Switch Girl 1 and 2!!! But if ur gonna start watch my no.1 girls this is such a sweet love story Hana Yori Dango….Domoyoji!

Then Hana Kimi 2007 ver the recent remake sucked…

Music One OK Rock has given me heaven in the j-rock scene, for Rurouni Kenshin movie fans the sang the soundtrack this song really made me their fan ” The beginning” >>>>

My queen Ayu I don’t care if she is going down in popularity she still makes more $ than all of us…this perf of Microphone…chills!

All right had my fun !

thebiochemGazettE: Biochem a First

Hey Everyone!

My name is Anna Ruthman, and the purpose of this blog as stated by our ‘Hokage’ is for us to interact and share our experiences with this lovely biochem course for the remaining of the semester, which sounds like a tasks to me but the heck lets have some fun and expand our knowledge till our brains explode!

Some things about myself well am a avid Japanese culture lover :D, from old to new whatever it may be from the land of the rising sun I love, well at least most of the times. XD

Ja mata ne! (see you next time) 😀