Abstract: The present disclosure provides a method and system for using oral sensory stimulation with models for educating visually impaired students. The oral senses through the mouth using a three-dimensional model of a structure offer an improved approach to educating such students. A student can insert a 3-D model in the mouth and use oral senses to feel the model and learn the shape that a non-visually impaired student can see on a computer. The model can have a reference guide for orientation that can also be used to hold the model. Further, model indicia, such as Braille, can be printed on the reference guide or model to help guide the student. The student can use other senses, such as tactile or hearing senses, to understand supplemental educational information related to the model using the oral senses to feel the model and relate such feel to the educational information.

Abstract: The present disclosure provides a method and system for using oral sensory stimulation with models for educating visually impaired students. The oral senses through the mouth using a three-dimensional model of a structure offer an improved approach to educating such students. A student can insert a 3-D model in the mouth and use oral senses to feel the model and learn the shape that a non-visually impaired student can see on a computer. The model can have a reference guide for orientation that can also be used to hold the model. Further, model indicia, such as Braille, can be printed on the reference guide or model to help guide the student. The student can use other senses, such as tactile or hearing senses, to understand supplemental educational information related to the model using the oral senses to feel the model and relate such feel to the educational information.

Abstract: The present invention generally relates to enzymes and other proteins resistant to denaturation, and techniques for making and using the same. In one aspect, lysine and/or other charged residues within an enzyme are reacted in some fashion, which can render the enzyme more resistant to denaturation. For example, the lysine residue may be neutralized by acetylating the residue, for instance, by exposure to acetic anhydride. In some aspects, the enzyme, after reaction, may be relatively resistant to degradation when placed in a harsh environment, for example, when exposed to sodium dodecyl sulfate at a concentration of at least about 2.5 mM in Tris-Gly buffer. The enzyme may still be susceptible to denaturation in some cases, but at a much slower rate (e.g., the denaturation time constant may be higher). Other aspects of the invention are directed to enzymes prepared in such fashion, methods of promoting or using such enzymes, kits involving such enzymes, and the like.