Path: ...!npeer.as286.net!npeer-ng0.as286.net!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: Jeff Liebermann Newsgroups: rec.bicycles.tech Subject: Re: Abbott Date: Fri, 18 Oct 2024 15:24:23 -0700 Lines: 32 Message-ID: References: Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Trace: individual.net JA+RDRcUSiADmv5sLeK+ZgJifFlnhBNUx33Uvq3q8TOjfQGW/n Cancel-Lock: sha1:0Q5QZOgc22I5Y9yqLVweginZ/WY= sha256:dPLW1jLSlhdh8+ZUFufy/+MzZpnNhnDT4yBVRAusn6E= User-Agent: ForteAgent/8.00.32.1272 Bytes: 2574 On Fri, 18 Oct 2024 21:11:32 -0000 (UTC), Tom Kunich wrote: >Why chemically based insulin is so >difficult to make that anyone could make it in a reasonably equiped >laboratory but..." Anyone could make it? "IWTL: How to make insulin in a small home laboratory" (2010) "Insulin is a protein, thus it can be synthesized by adding individual amino acids, which in any case, would be a pain at best. Following the correct amino acid sequence, you must have it fold correctly, and that is a lot easier said than done. So hard that companies have given up producing insulin this way and the commercial way to do it is to grow genetically modified bacteria that can produce Insulin." (...) "Even if you do get this far, the challenge continues. How do you extract the insulin from the bacteria? You could design them to secrete it into the surrounding growth solution, but then you would have to attach a sequence to the beginning that tells the bacteria to export the protein. A hard obstacle to overcome from what I know, as there must be other specific proteins to stabilize the unfolded insulin before export." -- Jeff Liebermann jeffl@cruzio.com PO Box 272 http://www.LearnByDestroying.com Ben Lomond CA 95005-0272 Skype: JeffLiebermann AE6KS 831-336-2558