![[ Back to EurekAlert! ]](http://www.eurekalert.org/images/back2e.gif){kind=small}
|
Contact: Prof. Hans-Juergen Butt
butt@mpip-mainz.mpg.de
49-613-137-9110
Max-Planck-Gesellschaft
Caption: Holding on tightly: Some shellfish attach themselves to a foundation with proteins containing the amino acid dopa. Adhesion is equally good whether the protein contains a high proportion or a low proportion of the substance.
Credit: Creative Commons / Andreas Trepte, Marburg
Usage Restrictions: Creative commons.
Related news release: Gaps in adhesion
|