Blood-like liquid protein formed

A liquid form of the oxygen-binding protein myoglobin retains its biological function even though it seems virtually water-free, researchers have found.

Last year, Stephen Mann of the University of Bristol, UK, and his coworkers described how they could make a kind of liquid protein by wrapping them with electrostatically bound polymers.

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fullmetal2974451d ago

First question that comes into mind: How does it taste?