Need a little cheering up?
Watch this:
February 8, 2008
February 7, 2008
Human Proteinpedia
Human Proteinpedia — the wonders of the Web.
A researcher at the Johns Hopkins Institute of Genetic Medicine has led the effort to compile to date the largest free resource of experimental information about human proteins. Reporting in the February issue of Nature Biotechnology, the research team describes how all researchers around the world can access this data and speed their own research.
Zounds, eh?
No anonymous postings. Only experimental results. (i.e. no predictions) You must be registered and logged-in to add data, but anyone can query.
Human Proteinpedia is a community portal for sharing and integration of human protein data. It allows research laboratories to contribute and maintain protein annotations. Human Protein Reference Database (HPRD) integrates data, that is deposited in Human Proteinpedia along with the existing literature curated information in the context of an individual protein. All the public data contributed to Human Proteinpedia can be queried, viewed and downloaded.
Data pertaining to post-translational modifications, protein-protein interactions, tissue expression, expression in cell lines, subcellular localization and enzyme substrate relationships can be submitted to Human Proteinpedia.
Protein annotations present in Human Proteinpedia are derived from a number of platforms such as
- Co-immunoprecipitation and mass spectrometry-based protein-protein interaction
- Co-immunoprecipitation and Western blotting based protein-protein interaction
- Fluorescence based experiments
- Immunohistochemistry
- Mass Spectrometric Analysis
- Protein and peptide microarray
- Western blotting
- Yeast two-hybrid based protein-protein interaction
And if you understood all that, this site’s for you.
So far 71 labs have contributed information on 2,695 experiments covering 15,231 protein entries.
Zounds.
THIS IS WHAT THE WEB IS FOR.
The Web wasn’t created just to distribute pron and LOLcats (although it’s very good at that too).
ABC News: Don’t Tell Mama, Clinton-ites for Obama
ABC News: Don't Tell Mama, Clinton-ites for Obama
Interesting. …
February 4, 2008
Super Bowl 2008 ads now up
Super Bowl 2008 ads now up on hulu: Watch your favorites. Anytime. Anywhere.
Link courtesy Laughing Squid
February 3, 2008
Obama – Yes, we can.
Liked this. 4:30m video. “Obama. Yes, we can” from Dipdive.com
Forwarded on to me by the younger younger Guy. Thanks.
February 2, 2008
101 Best Web Freebies
101 Best Web Freebies – BusinessWeek’s take on the best free apps and such you can find on the Web.
Yaze! for Baze!
Golden Gate Fields Sees Russell Baze's 10,000th Racing Win [KCBS]
Years and years and years ago, I read horse race results at the back of the sports section in the San Jose Mercury News. Didn’t take me long to discover that a bet on whatever horse Russell Baze was riding was a good bet to place.
Congrats to Baze, who won his first race in 1974 in Yakima, WA, on a horse trained by his father, Joe.
Noonan’s take on Ted Kennedy, the Clintons, and Barack Obama (oh, and those pesky Republicans too …)
A Rebellion and an Awkward Embrace
By PEGGY NOONAN
February 1, 2008 / Wall Street Journal
In the most exciting and confounding election cycle of my lifetime, Rudy Giuliani, the Prince of the City, is out because he was about to lose New York, John Edwards is out, the Clintons are fighting for their historical reputations, and the stalwart conservative New York Post has come out strong and stinging for Barack Obama. If you had asked me in December if I would write that sentence in February, I would have said: Um, no.
January 25, 2008
29 things to be happy about / Yes, it’s all doom and gloom and war and global warming and Bush. Except when it’s not
Number Two is especially brilliant.
What things are you happy about?
Me? I’m happy our leaks are fixed and all this winter rain and storming has produced nary a drop in a bucket.
January 24, 2008
Five in the fridge, tagged by Paula
Five in the fridge. Tagged by Paula.
We ate out last night: winemaker’s dinner at Spruce Restaurant on Sacramento. Walked down to Sansome. Caught the 10 to Sacramento. Caught the 1 California at Sacramento and rode allz the way to California and Spruce. Walked up Spruce a block, hung a right. Spruce Restaurant is between Locust and Spruce on Sacramento. Took us forty minutes door-to-door, which made us half an hour early. We hung out in the bar.
Dinner was delish. Klaus-Peter Keller was in America for the first time. He provided eight different German wines. Dade Thieriot (of DeeVine wines, which was sponsoring Keller and the dinner) brought two old Rieslings from his cellar. Well, more about all that later. So. No dinner at home last night.
Dinner on Tuesday was at La Trappe (corner of Columbus and Greenwich) because I had a hankering for their moules frites and they aren’t open on Mondays so I had to wait. Moules. Frites. Koningshoeven La Trappe Quadrupel. Probably more about that later too. So. No dinner at home since Monday.
Here’s the fridge (after that long explanation)
Messy, eh? The instant coffee in the back is for a frequent guest. Lots of leftovers. We had dinner guests on Saturday. And bits and pieces from other meals which, when the stars align, come together for another meal. Not tonight, though. Tonight is Good Eats and Zinfandel with ZAP over at Fort Mason.
Here, front and center, though, is evidence of my split personality. [1] Trader Joe’s Heavy Whipping Cream. The best when you’re making scrambled eggs or omelets.
Two shelves down? Trader Joe’s 1% milk, which I put in my mug of espresso, which I drink as I’m eating the fat-laden eggs. Cheese on the eggs too, did I mention? Sometimes bacon too. Oh, noze! Oh, yesss!
… on the mornings I’m not having oatmeal (real oatmeal, the kind you cook on the stove and let sit for three minutes to firm up) with raisins and 1% milk.
[2] Here’s the 1% milk I mentioned. The yellow dish has bacon fat from bacon cooked for something and saved. Sometimes I fry the potato skin from the night before’s baked potato in bacon fat and serve with egg for breakfast. The red dish right behind it has duck fat for similar fattery. The 1% milk, though, is good for me.
The bottled water in the back has been there for months. We’re tap-water people. San Francisco’s public water comes straight from the Sierras. That’s why we dammed up Hetch Hetchy back a hundred years or so after all. Might as well drink the water. The dam’s not coming down.
The Trader Joe’s grapefruit juice is for the days his nibs has to leave for work at 7:10A and doesn’t have time for a leisurely breakfast and his usual grapefruit dismantling.
[3] Fish sauce, just soze you know we’re Californians.
[4] Salumi from Boccalone. Don’t know if I mentioned that the older younger guy and his partner gave his nibs a 3-month subscription to Boccalone’s Tasty Salted Pig Parts club. We go by 2d and 4th Saturdays of the month and pick up a small box with TSPPs. This Saturday we’re due for more and we haven’t finished the last. (Evidence above.)
And so good for you! Chris Cosentino (he of Incanto Restaurant, where we pick the box up, and Boccalone and, of course, Offal Good) tells us that pork is the new vegetable.
Not Paula’s idea of terrific, I think, but there you go.
[5] Top shelf needs restocking. Currently one bottle of Sauvignon Blanc and one of Chardonnay. Room for three more bottles. Next shelf again shows our Trader Joe’s dependence. Eggs. Sour cream. Cottage cheese. Crumbled bleu cheese. Also non-TJ cut onion, cut lemon, some other cheese (bleu variety).
The lower drawers are filled with veggies from Chinatown and mixed greens from Costco. The freezer is filled with frozen stuff. A pint of coffee ice cream takes about three months to get through. By the end it’s crystally and only good for putting in the morning espresso.
Oh, and for those who wonder, yes, there are a lot of zip-lock bags in that fridge. We wash and reuse the zip-lock bags, unless they’ve been used for holding meats, so we’re not quite as dismissive of “where do plastics come from, eh?” as it may seem.
And that’s the refrigerator of Sal and five things therein.
Next!