Talk:CH391L/S13/Molecular Gastronomy: Difference between revisions
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*'''[[User:Kevin Baldridge|Kevin Baldridge]] 16:43, 22 April 2013 (EDT)''':Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first | *'''[[User:Kevin Baldridge|Kevin Baldridge]] 16:43, 22 April 2013 (EDT)''':Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first | ||
*'''[[User:Kevin Baldridge|Kevin Baldridge]] 17:00, 22 April 2013 (EDT)''':beat foam should be beEt foam | *'''[[User:Kevin Baldridge|Kevin Baldridge]] 17:00, 22 April 2013 (EDT)''':beat foam should be beEt foam | ||
*'''[[User:Dwight Tyler Fields|Dwight Tyler Fields]] 17:35, 22 April 2013 (EDT)''': The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point? | |||
Revision as of 14:35, 22 April 2013
- Kevin Baldridge 16:41, 22 April 2013 (EDT):typo in the introduction or the image caption, one says "Herve This" and the other says "Hert This". I really wish his name was Hurt This...
- Kevin Baldridge 16:43, 22 April 2013 (EDT):Your mention of reverse spherification comes before you lay out the term spherification, might want to mention what the normal one is first
- Kevin Baldridge 17:00, 22 April 2013 (EDT):beat foam should be beEt foam
- Dwight Tyler Fields 17:35, 22 April 2013 (EDT): The part about knocking out allergies in foods seems incredibly promising and very aligned with the mission of synthetic biology. Could you elaborate on this a bit? Has the technique actually been applied successfully? Where is the field going? Is it just limited to iGEM projects at this point?
