This stops the risk of air pockets, which could otherwise threaten the process. Steam moisture has an extremely high impact on destroying proteins by denaturation (coagulation), which is why it is ...

There are all kinds of chains in the world—restaurant chains, e-mail chains, gold chains—but in cooking, there’s nothing quite like a protein chain. By carefully controlling these processes, chefs can ...

A not-so-well-known factor that leads to insufficient PCR product is insufficient denaturation of the DNA. Most assays are set up at 95°C for denaturation, regardless of the characteristics of ...