December 9, 2007

The Double Helix by James D. Watson

We cannot simply look at the world around us and deduce Newton's laws or Darwin's theory of evolution, data on its own does not speak. These discoveries are triumphs of the human mind, abstracted from the world in some magical confluence of deep intuition and deductive reasoning.

The double helical structure of DNA was first published by James Watson and Francis Crick in 1953:

"We wish to suggest a structure for the salt of deoxyribose nucleic acid (D.N.A.). This structure has novel features which are of considerable biological interest."

Novel, indeed, considerable interest, you bet!

Watson saw Linus Pauling's discovery of the alpha-helix as a product of common sense. The trick, he believed, was to rely on the simple laws of structural chemistry and ask which atoms like to sit next to each other.

In the beginning, Watson and Crick assumed DNA molecules contained a large number of nucleotides linearly linked together in a regular way, the difficulty was in imagining how these linear chains could be packed neatly into crystals. They also knew that the DNA molecule had to consist of either two or three polynucleotides, but until more X-ray diffraction data was available, neither option could be ruled out.

Up till that time, only one X-ray photograph of DNA had been published. However, it wasn't very good and much better crystalline photographs laid in the hands of Maurice Wilkins and his assistant, Rosalind Franklin. When Franklin first came to Wilkins' lab, Wilkins was a beginner X-ray photographer and had hoped that Franklin, a trained crystallographer, could help speed up his research. However, the two did not get along and Franklin would not even tell Wilkins her latest results. Getting X-ray photographs from Wilkins and Franklin was next to impossible.

Watson and Crick's initial model of DNA consisted of three chains twisted together such that the sugar-phosphate backbones are in the center and the bases are on the outside. However, they realized that any model placing the sugar-phosphate backbone in the center would force some atoms to come too close to its neighbors.

Then, Watson and Crick began to take notice of biochemist Erwin Chargaff's observation (Chargaff's rules) that the number of adenine (A) molecules was very similar to the number of thymine (T) molecules, and the number number of guanine (G) molecules was very close to the number of cytosine (C) molecules. Another relevant piece of information was the self-replication of genes during cell division. The hypothesis was that gene duplication required the formation of a complementary image whose shape was related to the original surface like a lock to a key. The complementary image would then function as the mold for the synthesis of a new positive image.

After several conversations with theoretical chemist John Griffith, Crick knew that pin-pointing the attractive forces in the DNA that led to its regularity was of paramount importance. Crick suspected that attractive forces between the flat surfaces of the bases might play a role in DNA replication. This sort of forces was something Griffith could calculate and several days later, Griffith told Crick that it was possible that A and T would stick to each other by their flat surfaces and the same goes for G and C.

By this time, Franklin's X-ray pictures were getting prettier and she thought there was evidence that the sugar-phosphate backbone was on the outside of the molecule. More importantly, she had evidence that when DNA molecules were surrounded by a large amount of water, they take on the so called "B"-conformation instead of the "A"-conformation. Upon seeing Wilkins' X-ray picture, Watson instantly recognized the black cross of reflections dominating the picture that could arise only from a helical structure. Time was of the essence.

Watson's improved model of DNA was still fraught with complications, it consisted of a double helix with sugar-phosphate backbone on the outside and like-with-like base paring (A-A, T-T, G-G, C-C). Fortunately, crystallographer Jerry Donohue pointed out that Watson had chosen the wrong tautomeric forms of G and T, they should be in the keto form instead of the enol form.

Eventually, while fiddling with a physical model which was the main working tool of that time, Watson realized that an A-T pair held together by two hydrogen bonds was identical in shape to a G-C pair held together by at least two hydrogen bonds. Chargaff's rules then suddenly stood out as a consequence of a double-helical structure of DNA. Even more exciting, this type of double helix suggested a replication scheme involving complementary pairing and that the backbones of the two chains must run in opposite directions. The final step that was necessary was to verify against X-ray photographs. For this, they turned to Wilkins and Franklin and the double helix was confirmed.

In hindsight, everything has a logical flow and things look easy as bits and pieces of information unravel according to some predetermined course. The difficult part is seeing things from the fuzzy end of the tunnel, and that, can only be experienced.

December 4, 2007

The lift of the whiff

Never liked any tea other than Oolong, green teas taste too raw, black teas taste too strong, but bergamot works like magic!

Its aroma is longer lasting than floral teas (if you call them teas at all), so two or even three rounds is fine, providing just enough of a lift to make it pleasantly palatable.

Then, of course, there's the Lady Grey (orange, lemon, bergamot)...

November 26, 2007

Fire burn and cauldron bubble

Mutton

Black pepper
Butter (salted)
Ginger
Onions
Rosemary
Shiraz

Baby corns
Bean curd (frozen)
Carrots
Green pepper
Tomatoes

Leafy greens
Udon

One curious thing about Singapore is that the beef/mutton stall in the market is always owned by Indians, at least those that I've come across, in Bishan, Ang Mo Kio, Jurong East, Clementi...etc. Also, there'll be only one beef/mutton stall while 3~4 stalls will be selling chicken, another 3~4 stalls will be selling pork, and those of course, are always owned by Chinese.

November 18, 2007

North Indian thali & dessert

Thali means "platter" and is normally a platter of dishes served together with rice/bread. This particular North Indian thali has (clockwise) yogurt, pickled vegetables, sabzi (some kind of stew), dal (curry beans), paneer korma (curry cheese), roti naan (bread) and papadum (crispy wafer).

On the far plate is dessert, there's a few kinds of barfi (cubes), jalebi (orange fried dough) and gulab jamum (ball in sweet syrup, which actually came with the thali). The bowl of biryani rice on the left came with the thali as well and I also bought a glass of sweet lassi.


Indian food is heavily spiced and mutton can be very nicely done. However, the spices tend to be too overpowering and normally takes the fun out of milder meats like chicken and fish. The breads are chewy and extremely well textured, almost heavenly in the age of polished white bread.

Eating commonly found dessert like the sugary cubes of barfi or the syrupy gulab jamum is like eating dollops of sugar, sweet but uninteresting. They're actually more like candies than full course desserts.

But, best of all, it's only S$12 for EVERYTHING!!!

November 12, 2007

Sticky date pudding infused with butterscotch

Was early for class, decided to check out a new cafe nearby called 25 Degree Celsius.


First, the pudding wasn't the custardy kind of pudding I expected, but that's fine. I see the need to balance the sweetness with fruits, but they could have placed a piece of date on the cake and something more citrus and juicy like orange/tangerine on the side. Good thing there's a scoop of vanilla ice-cream for that extra fluid to blend the butterscotch.

A nice packet of rock sugar, but the coffee's good enough that it doesn't need sugar.

November 6, 2007

When you've the fridge, kitchen and the house to yourself...

Sat Dinner
  • Bleu d'Auvergne
  • Kraftkorn bread
  • Smoked salmon
  • Orange
  • Walnuts
  • Onion
  • Lettuce mix
  • Balsamic vinegar
  • Olive oil
  • Honey glazed ribs
  • Fudgy chewy gooey brownie
  • Macadamia brittle ice cream
  • Wine (merlot)

Sun Breakfast
  • Donuts
  • Grapes
  • Coffee

Sun Lunch
  • Tofu
  • Seaweed
  • Shiitake mushrooms
  • Spinach
  • "Crab" sticks
  • Prawns
  • Udon
  • Miso

Sun Dinner
  • Prosciutto
  • Kraftkorn bread
  • Black olives
  • Black pepper
  • Cod fillet
  • Onions
  • Black pepper
  • Butter
  • Strawberries
  • Double cream
  • Maple syrup
  • Wine (merlot)
Now, that's a fabulous weekend...