MPMark Pierce

1. Article · Sep 27, 2026 · Mark Pierce

   Why Oxygen, Not Time, Is What Makes Much of Our Food Go Bad (opens the original)

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   We tend to talk about food spoilage as if time itself were the culprit. Leave a bag of nuts, a bottle of juice or a packet of dried food on the shelf for long enough, the thinking goes, and age simply catches up with it. But for many foods, the more immediate enemy is not the clock. It is oxygen. Oxygen is essential to us because it is chemically reactive. That same reactivity is a problem for food. Once oxygen enters a package, it can participate in reactions that alter fats, pigments, vitamins

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2. Article · Jul 20, 2026 · Mark Pierce

   Quantum Sampling Opens a New Route Through Peptide Space (opens the original)

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   Peptides occupy a productive middle ground in drug discovery. Built from short chains of amino acids, they are large enough to recognize complex biological surfaces with high affinity and selectivity, yet smaller and generally easier to manufacture than antibodies and other protein therapeutics. Their roles already range from hormones and metabolic drugs to antimicrobials and imaging agents. But the same chemical versatility that makes peptides attractive creates a formidable design problem: eve

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