July 20, 2017
A photo worth a field of change
By: Samantha Kummerer | Bond LSC When you bite into corn-on-the-cob or a burger you probably aren’t thinking about what tiny compounds are entering your body or about how they can be improved. But scientists are. Those tiny compounds are amino acids and serve as the building blocks of protein. They also play a major role in a recent interdisciplinary research project at the Bond Life Science Center. Look no further than crops like corn and soybeans. While widely eaten by both livestock and people worldwide, these plants are deficient in several essential amino acids and it takes a lot…
