Carson Stacy
@clstacy.bsky.social
Bioinformatics | Pangenomics | Chronically Curious. PhD candidate in Cell & Molecular Biology. M.S. Statistics and Analytics. UARK.
Opinions my own.
Opinions my own.
That explains it!! Thank you 🙏
April 20, 2025 at 7:29 PM
That explains it!! Thank you 🙏
Thats a solid theory, but there must be something else going on. The t-test hasn’t seen an uptick.
April 19, 2025 at 11:30 PM
Thats a solid theory, but there must be something else going on. The t-test hasn’t seen an uptick.
Here is that paper, dx.doi.org/10.1002/ctm2...
It’s just the first image I saw in a google search
If I had to guess, the Greek symbol was maybe pasted on after leading to the strange artifacts there.
I wonder how prevalent t-testing for proportions is, I feel like I see it often.
It’s just the first image I saw in a google search
If I had to guess, the Greek symbol was maybe pasted on after leading to the strange artifacts there.
I wonder how prevalent t-testing for proportions is, I feel like I see it often.
Improving transgene expression and CRISPR‐Cas9 efficiency with molecular engineering‐based molecules
Graphical Headlights Artificial nucleic acid molecules (ANAMs) are combinations of aptamers binding to the key players of the innate immune response (IIR). ANAMs strongly inhibited the IIR in cells, ...
dx.doi.org
March 24, 2025 at 2:51 PM
Here is that paper, dx.doi.org/10.1002/ctm2...
It’s just the first image I saw in a google search
If I had to guess, the Greek symbol was maybe pasted on after leading to the strange artifacts there.
I wonder how prevalent t-testing for proportions is, I feel like I see it often.
It’s just the first image I saw in a google search
If I had to guess, the Greek symbol was maybe pasted on after leading to the strange artifacts there.
I wonder how prevalent t-testing for proportions is, I feel like I see it often.
You’re exactly right! Bar charts of proportions with error bars and t-test derived significance is more prevalent than id expect. I know folks are doing the best they can, but here’s an example from a recent paper.
March 23, 2025 at 4:45 PM
You’re exactly right! Bar charts of proportions with error bars and t-test derived significance is more prevalent than id expect. I know folks are doing the best they can, but here’s an example from a recent paper.
Fascinating! I wonder if we will see similar gains in efficiency with wild strains.
March 17, 2025 at 1:38 PM
Fascinating! I wonder if we will see similar gains in efficiency with wild strains.
🧵 4/4 So, cells are being engineering as bio factories so that an artificial flavor can be reclassified to meet market demands. Science is amazing, and we deserve for it to prioritize people over profits. What should a “natural” label mean for our food systems?
Source: doi.org/10.1002/bit....
Source: doi.org/10.1002/bit....
Alterations in Protein Phosphorylation and Arginine Biosynthesis Metabolism Confer β‐Phenylethanol Tolerance in Saccharomyces cerevisiae
Through laboratory adaptive evolution, β-phenylethanol-tolerant Saccharomyces cerevisiae strains were obtained. Combined analysis of genomics, transcriptomics, phosphoproteomics, and lipidomics revea....
doi.org
February 28, 2025 at 2:54 AM
🧵 4/4 So, cells are being engineering as bio factories so that an artificial flavor can be reclassified to meet market demands. Science is amazing, and we deserve for it to prioritize people over profits. What should a “natural” label mean for our food systems?
Source: doi.org/10.1002/bit....
Source: doi.org/10.1002/bit....
🧵 3/4 That is exactly what scientists have been trying to do with the second most common artificial flavor, beta phenylethanol (2-PE), for a while now. Only problem is it is toxic to the microbes engineered to produce it.
A recent paper has found new ways to make yeast resistant to this compound.
A recent paper has found new ways to make yeast resistant to this compound.
February 28, 2025 at 2:54 AM
🧵 3/4 That is exactly what scientists have been trying to do with the second most common artificial flavor, beta phenylethanol (2-PE), for a while now. Only problem is it is toxic to the microbes engineered to produce it.
A recent paper has found new ways to make yeast resistant to this compound.
A recent paper has found new ways to make yeast resistant to this compound.
🧵 2/4 In the U.S., if a flavor substance is produced through a natural process, it can be a “natural flavor”, even if it is identical to a chemical flavor made in a lab.
Wait, with that definition, if we can engineer a microbe make the artificial flavor for us, it’s “natural” now!
Wait, with that definition, if we can engineer a microbe make the artificial flavor for us, it’s “natural” now!
February 28, 2025 at 2:54 AM
🧵 2/4 In the U.S., if a flavor substance is produced through a natural process, it can be a “natural flavor”, even if it is identical to a chemical flavor made in a lab.
Wait, with that definition, if we can engineer a microbe make the artificial flavor for us, it’s “natural” now!
Wait, with that definition, if we can engineer a microbe make the artificial flavor for us, it’s “natural” now!
ස්තුතියි. I’ve found it really challenging so far! I’m a total beginner. I had never heard of linguistic Sanskritization in Sinhala before. Thanks for introducing me to something new.
January 3, 2025 at 4:11 PM
ස්තුතියි. I’ve found it really challenging so far! I’m a total beginner. I had never heard of linguistic Sanskritization in Sinhala before. Thanks for introducing me to something new.
I’m trying to learn to read! I want to be able to communicate with my wife in Sinhala
January 3, 2025 at 12:10 AM
I’m trying to learn to read! I want to be able to communicate with my wife in Sinhala
This is a really useful feature, I always have to look up how to put special characters in axis labels.
November 28, 2024 at 2:34 PM
This is a really useful feature, I always have to look up how to put special characters in axis labels.
Hi Erik, could you please add me, a PhD student in Cell and Molecular Bio, to the Science feed? My orcid: orcid.org/0000-0002-88...
Thank you!
Thank you!
ORCID
orcid.org
November 27, 2024 at 2:37 PM
Hi Erik, could you please add me, a PhD student in Cell and Molecular Bio, to the Science feed? My orcid: orcid.org/0000-0002-88...
Thank you!
Thank you!