That's not the formula for pizza eating. You forgot to add in the variances caused by toppings, pizza size, and sauce awesomeness.
Given last night's pizza's toppings were garlic and onion then I am not thinking there is much of an upper limit to allium concentration in foods. Not if the alliums are sufficiently cooked/carmellized.
Considering the similarities in the chemical structures of caffiene and adenosine, why can't we just use adenosine in the production of ATP backbones? I know why caffiene makes a poor nucleotide, it's bad at hydrogen bonding, but ATP doesn't require hydrogen bonding. Ever.
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Date: 2007-08-23 06:55 pm (UTC)Given last night's pizza's toppings were garlic and onion then I am not thinking there is much of an upper limit to allium concentration in foods. Not if the alliums are sufficiently cooked/carmellized.
Considering the similarities in the chemical structures of caffiene and adenosine, why can't we just use adenosine in the production of ATP backbones? I know why caffiene makes a poor nucleotide, it's bad at hydrogen bonding, but ATP doesn't require hydrogen bonding. Ever.