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Transformer: The Deep Chemistry of Life and Death

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Nick Lane

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“Foreign biochemists who adhere to metaphysical idealist concepts, ascribe to mythical immutable genes the role of governing metabolic processes which, properly speaking, constitute the characteristic feature of life. Soviet biology has counterposed to these idealist concepts, a real, scientifically consistent materialist explanation of vital processes based on concrete experimental data. Let me cite as an example only one tendency in these investigations, namely, the study of the primary role played in all these complex manifestations of life by special substances called enzymes. Along with vitamins and hormones they constitute the group of compounds which direct all the changes lying at the basis of metabolism in the living organism. Enzymes are the real keys to life. All component substances of the organism—phosphorous compounds, fats, carbon-hydrates, etc. — would be inactive if they were not influenced by enzymes. Without the digestive enzymes, starch would be converted into sugar not in ten minutes, as it is in our body, but in scores of months. Without respiratory enzymes, the organism would be doomed to death from asphyxiation even in an atmosphere of pure oxygen.”

BiologyHormonesVitaminsMetabolismEnzymesSoviet ScienceAnti GenesProletarian Science
Book:New paths of Soviet science: Notes on latest research of Soviet scientists
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“It was while here that I got my first lessons in baking bread in the ground. The method was this: A shallow hole was dug in the sand and a fire lighted in it and allowed to burn out, thoroughly heating the ground all around it. While the ground was being heated, bread was made of sour dough, put between two gold-pans, and allowed to rise. Then the hot ashes and dirt were scooped out of the hole and the gold pans put in and covered with ashes and hot sand. The bread was allowed to stay in about an hour: if left in too long it wouldn’t burn, but the crust would get thicker. The loaf came out a rich golden brown and very delicious. This of course was only done when conditions were favorable.”

BreadSourdough
Book:A Dog
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“We could, you know, go out for hot dogs. Don’t worry—they’re not actually dogs. It’s just a name. They’re these meat things that you put on buns—that’s a kind of bread—and then you top them with other things and—” “I know what a hot dog is,” interrupted Mark. “You do?” I asked, legitimately surprised. “How?” “We’re not that remote. We have TV and movies. Besides, I’ve left Siberia, you know. I’ve been to the U.S.” “Really? Did you try a hot dog?” “No,” he said. “I was offered one … but it didn’t look that appetizing.” “What!” I exclaimed. “Blasphemy. They’re delicious.” “Aren’t they compressed animal parts?” he pushed. “Well, yeah… I think so. But so is sausage.” Mark shook his head. “I don’t know. Something’s just not right about a hot dog.” “Not right? I think you mean so right.”

HumorRoseVampire AcademyHot Dogs
Book:Foretold: 14 Tales of Prophecy and Prediction
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“In Fort Wayne, Indiana, a must-stop is Fort Wayne Coney Island Weiner Stand, where you get the hot dog with way too many fresh-cut onions and a dollop of chili on top. How dogs that are prepared this way in the Midwest are known as "Coney Island hot dogs" but have really nothing to do with Coney Island, New York. The only thing that I can figure out about the origin of the name is that a hundred years ago when someone from Fort Wayne, Indiana, decided to open a hot dog place, they named it after Coney Island, because that seemed like a faraway place where people ate hot dogs and they would probably sell more "Coney Island hot dogs" than "chili dogs" (as everyone else called them) because Coney Island sounded more romantic. Yes, to people in Fort Wayne in 1914, Coney Island seemed romantic. Fort Wayne Coney Island Weiner Stand has been serving their hot dogs that way since, well, since people wanted a pound of fresh onions and chili on their hot dog.”

Hot DogsFort Wayne
Book:Food: A Love Story
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