达尔文的味觉进化论
Darwinian Evolution of Taste
摘要：
什么是生命。薛定谔的问题在这里讨论的一个特定的蛋白质，绒毛，它建立细胞的组织，检测味道和声音。绒毛蛋白由与肽主链结合的827个氨基酸的序列表示。我们把注意力集中在一个有限的问题上，从鸡到人类的绒毛序列的达尔文进化。这个生物物理问题进行了分析，使用一种新的物理方法的基础上热力学域缩放，一种技术，物理概念之间的差距，自组织临界性，和传统的生物结构实践的桥梁。事实证明，进化的变化可以用达尔文的选择来解释，而这在蛋白质水平上并不被生物学家普遍接受。该演示文稿是独立的，不需要在分子水平上对蛋白质有任何经验。
英文摘要：
What is life. Schrodingers question is discussed here for a specific protein, villin, which builds cells in tissues that detect taste and sound. Villin is represented by a sequence of 827 amino acids bound to a peptide backbone chain. We focus attention on a limited problem, the Darwinian evolution of villin sequences from chickens to humans. This biophysical problem is analyzed using a new physicical method based on thermodynamic domain scaling, a technique that bridges the gap between physical concepts, self-organized criticality, and conventional biostructural practice. It turns out that the evolutionary changes can be explained by Darwinian selection, which is not generally accepted by biologists at the protein level. The presentation is self-contained, and requires no prior experience with proteins at the molecular level.
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