Today in my Biochemistry class I got on a tangent. We were talking about polysaccharides, such as starch. I got tangented into brewing.
Briefly: in brewing, starch is broken down into fermentable sugars. This is a beautiful biochemical process. The alpha and beta amylase working so well together brings tears to my eyes.
But...should this (the science of alcohol production) be taught in a biochemistry course.....
Yes, I think it can (or should) be. I am not endorsing the use or abuse of alcohol, but I am admiring the biochemistry that has been utilized for thousands of years.
There is some cool stuff going on, I hope to continue to write about it in this blog. But, as usual, the more one learns about something, the more one realizes how little he (or she) knows about that something. I know a lot about brewing, but I realize I know so little. That is why we have experts.
 I easily get on tangents. Usually they are related to chemistry, but not always.
 It may not be a word, but I love verbing nouns!!!!!
 so much more could be said about this. I hope to do so in the future.
 near or distant
 stop using endnotes in the endnotes, dumbass!!!!
 it's just that psi star psi doesn't stop by as often since she got that super-cool job in that analytical lab
 I miss her brief and insightful replies.
 Oh well, mjenks is always good for some quality replies.
 and at least he can use proper grammar real good and stuff to make for good writing...and stuff.