User:Adrian J. Hunter

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This user is a PhD candidate in Genetics.

BSc

This user has a Bachelor of Science degree.

This user is interested in Natural Sciences.

This user is interested in Evolution.

This user is a WikiGnome.

,	This user fixes comma splices as they are annoying.

. T

This user puts two spaces after a full stop.

This user settled Catan.

en	This user is a native speaker of English.

This user comes from Adelaide.

This user comes from South Australia.

[edit] Everything below this line is just for me

Todo:

Francesco's egg question
koji mold
arabinose operon
mouse thingo
diagram for SUMO
copyedit 24 hour time
FAR sperm whale?
Look into descrepancy Emericella/Aspergillus in the taxoboxes of Asp. spp. Also lack of wikilinking to groups higher than genus in eg the A. fumigatus page
Put back the stuff about the big mycelium on the mycelium page, and/or remove ref which is currently doing nothing
Mirror test?
Peter Doherty's comments on Mechanno
check Dawkins summary on list of atheists

Biosensors and Bioelectronics Volume 19, Issue 9 , 15 April 2004, Pages 953-962

lambda phage lamda phage bacteriophage lambda bacteriophage lamda bacteriaphage lamda bacteriaphage lambda regulatory gene disambig repair

arabinase bull whaler bull whaler shark monte python red paperclip Stachybotrys alternans and Stachybotrys atra Wild type A gene, cell or organism that displays the typical phenotype and/or genotype for the species and is therefore adopted as a standard. -Genomes

wild-type Normal, nonmutant form of an organism; the form found in nature (in the wild). -MBOC

wild type The genotype or phenotype that is found in nature or in the standard laboratory stock for a given organism. -an intro to genetic analysis

[edit] Table to go in my article on koji moulds (when I get around to it)

**Typical uses of various *koji* molds**
Aspergillus species	Food or beverage	Description
A. awamori	awamori	awamori distilled spirits
A. glaucus	katsuobushi	dried bonito fish
A. kawachii	shochu	other distilled spirits
(blank for now)	mirin	seasoning made of rice
(blank for now)	miso	soy bean paste
A. oryzae	sake	rice wine (but see note at sake page)
(blank for now)	shoyu	soy sauce
A. shirosamii	shochu	other distilled spirits
A. sojae	shoyu	soy sauce