. >> e musclellmullcification. >> start forming the film around the oil droplets. >> one of the wayseam tests protein from each plant is a process called gelelectroformesis? >> you load the proceedtinal sample that might have 100 different proteins in it. there is sort of an electric current flowed through and that forces the proteins through the gel and they separate by their molecular weight. the small ones zip through and the large ones get stuck. >> it's mixed with a blue dye. the result looks like this. the lanes with more blue have more protein. what you find here how does that translate? >> this would just be one test among many tests that we use in order to draw inferences about how these proteins are affected by the conditions that they experience in different food res recipes. >> how much are you interfacing with the food science folks and ultimately the chefs that are cooking things up and trying things in the kitchen? >> all the time. we will have days where we come up with an interesting protein and by the end of the day, the chef will have tried it out. >> this is our e