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Alzheimer's disease and yoghurt - a physicist's exploration of proteins

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If you have a question about this talk, please contact David Joseph.

At first sight it might not look as if there could be any connection between Alzheimer’s Disease and the texture of a food such as yogurt, but in fact both depend on protein aggregation. I will discuss how, once some degree of unfolding has occurred, there is some universality in the response of proteins as the molecules stick together.

This talk is part of the Cambridge University Physics Society series.

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