Luke Gamon

@lgamon

Endeavour Postdoc Fellow at | Alumni | Former chemistry PhD / | SciComm, Biotech & Innovation

Copenhagen, Denmark
lukegamon.wordpress.com
4,438 Vine Loops
Joined May 2010
424 Photos and videos Photos and videos

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  1. Pinned Tweet
    21 Sep 2015

    A PhD in chemistry or: How I learned to stop worrying & love crystals

    15 retweets 57 likes
  2. 10 hours ago

    Serious though, how awesome is and ? Thanks for playing people ☺️

    4 retweets 2 likes
  3. 10 hours ago

    Anyway, the ‘pearls’ are only seen in hard cheeses like Grana Padano and Parmigiano-Reggiano as they aren’t pressed to squish out the whey.

  4. 10 hours ago

    Ooops! I mean leftover whey. The curd is the cheese. Derp.

    1 like
  5. 10 hours ago

    So… these ‘pearls’ probably come from curd granules left over during cheese making and hydrophilic amino acids leach out over time.

    1 like
  6. 10 hours ago

    Apparently if you inject amino acids into cheese, the hydrophobic ones move slower. Here:

  7. 10 hours ago

    The ‘pearls’ have a higher content of hydrophobic amino acids (such as valine, tyrosine, phenylalanine, leucine) than surrounding cheese.

  8. 10 hours ago

    Most recent evidence suggests these ‘pearls’ are a mixture of fat, protein and free amino acids (rather than a discrete crystal).

  9. 10 hours ago

    Turns out hard cheeses also have these little ‘pearls’ which are thought to form slowly. Seems like they’ve been a bit of a mystery.

  10. 10 hours ago

    The small crystals are almost certainly L-Tyrosine, big smeary ones are Calcium lactate pentahydrate.

    6 retweets 9 likes
  11. 10 hours ago

    This has been confirmed by X-Ray crystallography and amino acid analysis. Which allows me to suggest what is in my cheese…

    2 retweets
  12. 10 hours ago

    There are two common types of crystals in hard cheeses eg. parmesan. One from a hydrophobic amino acid, the other from lactic acid.

    1 retweet
  13. 10 hours ago

    This gem from paper one: “…enabling the pearls to be isolated and brushed free of adhering cheese matrix”

    2 likes
  14. 10 hours ago

    Turns out there is a whole world of cheese crystal . Like this paper and this one

  15. 11 hours ago

    So I was grating parmesan on tonight’s pasta and it got me thinkin’ about cheese crystals.

    4 retweets 16 likes
  16. 12 hours ago Copenhagen, Denmark

    Great idea! Awesome way to get people engaged with the scientific method.

    Testing life-hacks with citizen science: Does stainless steel banish garlic smells? via
  17. 19 hours ago

    And btw, the answer is yes. Talk to me

    I've been getting loads of emails w more allegations of sexual harassment in science, asking me to do a follow up story.
    5 retweets 4 likes
  18. 20 hours ago

    I've been getting loads of emails w more allegations of sexual harassment in science, asking me to do a follow up story.

    10 retweets 9 likes
  19. 19 hours ago

    I could only speak as 'ex vivo' of academia. Culture of Silence strong and taboo against biting hand that feeds career stops most.

    We need more of bravery to speak out against this kind of behaviour
    11 retweets 28 likes
  20. 19 hours ago

    We need more of bravery to speak out against this kind of behaviour

    . speaking up against harassment cases ! Mel you are awesome !
    2 retweets 9 likes
  21. 18 hours ago

    So glad someone is finally talking about the toxic culture of silence in Australian universities. Good job .

    . speaking up against harassment cases ! Mel you are awesome !
    8 retweets 20 likes

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