I'm not sure about this particular paper, but usually you can compare the number of mutations in a common protein and use that to estimate how long ago a common ancestor existed. As an example here is a graph of the number of mutations in mitochondrial DNA for the protein Cytochrome C. The more mutations you accumulate in a genome the larger amount of time since they split from a common ancestor.
One more for Bitwarden. You can even run your own local server and avoid using the cloud.
That's awesome! We had an Elderberry sprout in the backyard after a hurricane knocked down enough trees to increase the sunlight in that area.
Last year it finally fruited and we were so excited; the birds ate them all before we even had a taste. This year I bought a bird net cover 😎
It's getting better! All the time! This was just posted yesterday.
As expected, it's pretty limited. I mainly use Briess Sorghum Extract Syrup as a base and add ingredients from there. As brew bases go it's pretty mild, so it takes a bit of supplemental grain steeps to add color.
Ha! Same here, GERD after grad school. It's gotten better but never gone away completely.
But alas, since I’m not a celiac myself, and testing is too expensive, I won’t put the burden on an actual celiac how well this works in my setup.
Exactly. My engineering background forces me to keep a tight control on processing and it pains me to not have cheap access to testing. Unless that changes I'll continue with a fully gluten-free process chain.
The process doesn't change from regular brewing. It's strictly an ingredient change and a clean work area to prevent cross-contamination. Any malt made from grains besides barley, wheat, or rye is safe. The default is sorghum malt, and what we use for the majority of our sugar load. In a similar manner to baking/cooking gluten free you end up using a lot of other ingredients to replace one or two main gluten-containing ingredients. I'm on the road for vacation right now but can post some recipes when I get home.
We also looked at post-processing for removal of gluten in regular brews, but since I don't work in a compatible lab anymore it I don't have reliable testing available.
The biggest restriction is in malting. Since gluten is present in wheat, barley, and rye it can be difficult to find a good brew base. We use sorghum malt as our starting point and spice it from there. A lot of times we will also roast something like red quinoa and let it soak in the wort for added color.
Looks great! The waterfall edge was an excellent choice with that grain.
My personal take on it is that such behavior comes from the large-site mentality. Smaller subs initially do have higher levels of discourse, but each posting account is still sharing a karma score across the entire site. Eventually it shifts to discussion-ending posts with high upvotes.
I have high hopes that the decentralized nature of things like Lemmy will help preserve quality topic discussion. Lemmy.ml being overloaded pushed me to find a server instance more in line with my individual topics and ending up joining a very nice science community. Shout-out to Mander.xyz
Amazing find. And check out the Arrowhead next to it. Excellent craftsmanship.