木已成舟,生米煮成熟饭,人生中许多事情都无法重来.但是来自加州大学尔湾分校和西澳大利亚大学的研究者们却利用特殊的生物技术将“煮熟”的鸡蛋变回了“生”鸡蛋,凭借这一成就,他们获得了2015年搞笑诺贝尔化学奖.我们知道,生鸡蛋被煮熟后之所以会从透明的黏液变成白色有弹性的固体,是因为高温使鸡蛋里的蛋白质失去活性,重新组合成一种更紧密、更复杂的结构.在这个被俗称 Much has been done to make raw rice and cooked rice, and many things in life can not be repeated, but researchers from the University of California, Irvine and the University of Western Australia have used special biotechnologies to turn “cooked” eggs back Thanks to this accomplishment, they received the funny Nobel Prize in Chemistry in 2015. We know that the reason why raw eggs are cooked from transparent mucus to white, elastic solid is due to the high temperature In egg protein inactivation, re-assembled into a more compact, more complex structure in this is commonly known as