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Biotech / Medical : VD's Model Portfolio & Discussion Thread -- Ignore unavailable to you. Want to Upgrade?

To: Volsi Mimir who wrote (4338)	3/12/1998 11:58:00 PM
From: Pseudo Biologist	Read Replies (1) \| Respond to of 9719

Eddy, a good start for understanding Coulter may be the thread here: Subject 12223 It has not been very active lately. It has under 100 posts; I'd focus on a number of posts back in August or so by Vector1, AndrewH, and a few others. Bottom line: they have a drug to treat non-Hodgkins lymphoma in phase III trials that looks very likely to (1) be effective, and thus eventually in the market, and (2) potential for a decent size market. PB

To: Volsi Mimir who wrote (4338)	3/13/1998 12:45:00 AM
From: Rocketman	Read Replies (1) \| Respond to of 9719

The 20 (or so) different Amino Acids are the basic building blocks of proteins. They are carboxylic acids with an amine (nitrogen containing group) on them and they join up amine to acid to make chains. A long chain of them in a protein or peptide, a short chain of them is a polypeptide, which is essentially just a little tiny protein (two amino acids would be a dipeptide, three a tripeptide, and pretty much anything bigger is a polypeptide). Grab any basic biology or chem text book and it should cover this with nice diagrams. A good example of a commercial dipeptide is the sweetner aspartame (nutrisweet), which I still avoid by the way. It is made of two amino acids, aspartic acid, and phenylalanine, which are linked and then have some minor change made to them. I'm not big on manmade chemical foods. I also avoid margarine and a lot of hydrogenated fats, I love the real stuff, butter and meat, must be my carnivorous, tit sucking ancestors. Now the latest in fad science is that all the hype about avoiding real fats is BS and that all of the trans, hydrogenated fats, margarine and the stuff they commercially bake with for example, is really bad for you, much worse than butterfats or vege oils, because the body has no natural system for dealing with them. No wonder the cancer rates keep going up. Salt is another one. Most people have no problem with salt consumption, but many people don't take in enough calcium, so the body compensates by maintaining a high sodium content. The problem isn't that they eat too much salt, but that they don't eat enough calcium. But, the food giants and media pump all of the low salt BS and the sheep follow. All things in moderation, including moderation. And that concludes todays biochemistry lesson. Rman, 12+ year member of the American Chemical Society