Fascination Science public lecture tomorrow (Tuesday 27 August) - How your DNA makes you, you
We look forward to seeing you tomorrow evening at the next instalment of the Fascination Science series. It will be held in the Sir Neil Waters Lecture Theatre at Massey University's Auckland campus in Albany from 7pm-8.30pm on Tuesday 27 August.
HOW YOUR DNA MAKES YOU, YOU
Recent technological advances have made it possible to figure out the sequence of all three billion basepairs in the human genome. Scientists have since used this data to understand ancestry, to predict health outcomes and even solve crimes. Dr Olin Silander will discuss how these technological advances in DNA sequencing came about, how they help us to understand human history and ancestry, and whether knowing your genome sequence actually helps to predict how you look, feel, and behave.
If you have any questions or would like more information, please contact us at fascination@massey.ac.nz
More information on the web: www.massey.ac.nz...
Register for lecture (optional): masseyuni.wufoo.com...
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Some Choice News!
Many New Zealand gardens aren’t seeing as many monarch butterflies fluttering around their swan plants and flower beds these days — the hungry Asian paper wasp has been taking its toll.
Thanks to people like Alan Baldick, who’s made it his mission to protect the monarch, his neighbours still get to enjoy these beautiful butterflies in their own backyards.
Thinking about planting something to invite more butterflies, bees, and birds into your garden?
Thanks for your mahi, Alan! We hope this brings a smile!
Home made bread problem
Is anyone else having trouble with bread dough not rising properly?
I used to be able to turn out a decent loaf but now the bread is half the height - if that - and very dense.
I've used 4 different brands of yeast including the type bakers use to no avail. I've changed the flour to the best available and I've followed the recipe meticulously.
It can only be the flour?
What do you think?
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