Jack Gaynor
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jackgaynor.bsky.social
Jack Gaynor
@jackgaynor.bsky.social
Geneticist & Molecular Biologist @Montclair State University. Currently obsessed with Cnidarian venom. Bilingual in English and DNA. Views are either my own or my microbes.
Just learned that David Baltimore has died. RIP. He was a powerhouse in molecular biology. news.mit.edu/2025/remembe...
Remembering David Baltimore, influential biologist and founding director of the Whitehead Institute
David Baltimore, a former MIT Institute Professor, founding director of the Whitehead Institute for Biomedical Research, and 1975 Nobel laureate who was a globally respected biologist, academic leader...
news.mit.edu
September 10, 2025 at 2:22 PM
Just realized that our new pope is an Augustinian. Gregor Mendel - who is considered by most as the father of modern genetics - was also Augustinian. Nice to see. I also like that he has been sparring with JD Vance on Twitter over the treatment of immigrants. I’m pulling for this guy.
May 9, 2025 at 3:45 PM
April 25, 1953. "We wish to suggest a structure for the salt of deoxyribose nucleic acid (D.N.A.). This structure has novel features which are of considerable biological interest." Happy DNA Day!
April 25, 2025 at 6:02 PM
Reposted by Jack Gaynor
Reposted by Jack Gaynor
Watching animals eat is like my biology crack. I don’t need it, I don’t have to do it, I don’t even always like it, but there’s just something about critters noshing on one another that leaves me gobsmacked. And nothing does it like the comb jelly Beroe [Thread 🧵]
📽️ www.youtube.com/watch?v=1xkN...
April 21, 2025 at 8:55 PM
April 13, 2025 at 7:49 PM
Reposted by Jack Gaynor
You set the house on fire, watched it burn, and then lost your nerve and put it out. You now have a partially burned house. Great job.
April 9, 2025 at 5:42 PM
Reposted by Jack Gaynor
People think that quantum gravity is complicated, but I am intimidated by the amount of science that goes into making great pour-over coffee.

arstechnica.com/science/2025...
Fewer beans = great coffee if you get the pour height right
Pour-over coffee is made by flowing a strong, laminar water jet through a bed of ground coffee beans.
arstechnica.com
April 10, 2025 at 12:45 PM