This is what happens...

...when I am your professor.

On tap for next semester's Biochemistry II lab (primed for record enrollment!):

Extracting and measuring the cholesterol and fat profiles in traditional v. grass fed eggs.

Measuring blood glucose using chemistry. Measuring cholesterol in HDL and LDL.

Using tagged sugar to track how yeast breaks it down and uses it to build itself.

Using tagged glucose and tagged fructose to understand how yeast breaks down these two sugars differently.

Measuring the antioxidant potential of whole fruit and fruit juice.

Building the ultimate antioxidant drink from fruits and vegetables.

And finally - designing their own laboratory procedures and having the other lab sections test them (suckers!).


...but first they all need to pass this semester's class. Time to grade a quiz!