1.0Biochemistry/biochemSalman Khan Pathan/biochem/author/salmankhanpathan/rich600338<blockquote class="wp-embedded-content" data-secret="Zqc52GCOUi"><a href="/biochem/people/eugene-fletcher/">Eugene Fletcher</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="/biochem/people/eugene-fletcher/embed/#?secret=Zqc52GCOUi" width="600" height="338" title="“Eugene Fletcher” — Biochemistry" data-secret="Zqc52GCOUi" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=/biochem/wp-includes/js/wp-embed.min.js /* ]]> */ </script> /biochem/wp-content/uploads/sites/93/waste-not-want-not-1200x800-3.jpg800533Current Research For centuries, yeasts have transformed our food and beverages. That is because they have evolved metabolic pathways to convert sugars into alcohol for beer and wine, as well as carbon dioxide which causes bread to rise. My research focuses on redirecting this metabolic prowess of yeast towards a different purpose: consumption of plastic […]