The BBC (cue: Land of Hope and Glory!) has just started yet another series on Chinese food.  In Exploring China: A Culinary Adventure, two famous chefs, the illustrious Ken Hom OBE and the rising star Ching-He Huang (黃瀞億) (neither of whom has an entry in Chinese Wikipedia) are travelling around China, and so far have been travelling around the region of Beijing, encountering a Grandmaster of Peking Duck.  Crisp skin and moist meat are essential, but the Chinese are becoming increasingly health-conscious, and over half of the ducks they eat are now of a reduced-fat v

This is an almost verbatim copy of a press release from the London Centre for nanotechnology.

When Watson, Crick and Wilkins discovered the DNA double helix nearly sixty years ago, they based their structure on an X-ray diffraction image (courtesy of Franklin) averaged over millions of DNA molecules (derived from squid sperm, I understand). Though the double helix has become iconic for our molecular-scale understanding of life, thus far no-one has ever “seen” the double helix of an individual double-stranded DNA in its natural environment, i.e, salty water.