Consistency Is The Key To Success In Bread Baking And Biology
Thursday, March 19, 2015 - 18:20
in Biology & Nature
Whether you're baking bread or building an organism, the key to success is consistently adding ingredients in the correct order and in the right amounts, according to a new genetic study by University of Michigan researchers. Using the baker's yeast Saccharomyces cerevisiae, Patricia Wittkopp and her colleagues developed a novel way to disentangle the effects of random genetic mutations and natural selection on the evolution of gene expression. Their findings are scheduled for online publication in the journal Nature on March 16. read more