You're right. And the depth of the pizza. Chicago deep-dishes take more time to eat, definitely . . .
I like too much alliums. I make 40 cloves and a chicken with 100-120 cloves.
Sorry, but you lost me. I get the caffiene is very nearly adenine but not, and I know what ATP does, but ATP structure is more than I have yet learned. A quick Wiki suggests that it would seem to make sense to turn adenosine into ATP (all you do is phosporilate it, right?) but maybe biology runs it the other way and gets adenine as a result of ATP/adenosine production? It would all have to do with which way is more energy-costly, I think, ATP->adenine or adenine->ATP.
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I like too much alliums. I make 40 cloves and a chicken with 100-120 cloves.
Sorry, but you lost me. I get the caffiene is very nearly adenine but not, and I know what ATP does, but ATP structure is more than I have yet learned. A quick Wiki suggests that it would seem to make sense to turn adenosine into ATP (all you do is phosporilate it, right?) but maybe biology runs it the other way and gets adenine as a result of ATP/adenosine production? It would all have to do with which way is more energy-costly, I think, ATP->adenine or adenine->ATP.
It feels good to geek again :)
Why does hydrogen bonding confuse people so much?