This Week in Science

In this week's Science, two researchers from the New York Genome Center describe a new method for storing digital data in small amounts of DNA. Called DNA Fountain, the approach relies on coding technique whereby information is randomly packaged and then reassembled in order. Specifically, more oligonucleotides are encoded to with information than required, and high-quality oligonucleotides are prioritized over damaged ones to minimize error.

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Berkeley researchers have engineered yeast to make the molecule behind the hoppy taste of beer, Quartz reports.

King's College London researchers examine the influence of school type and genetics on academic achievement.

FiveThirtyEight writes that most who take a direct-to-consumer BRCA1/2 genetic test won't learn much from it.

In Science this week: early life experience influence somatic variation in the genome, and more.