It's said that if you can read, you can cook. I like to say that if you can cook, you can be a molecular biologist. There's really a lot of similarity between the two: add a certain amount of one ingredient plus a certain amount of another, incubate at a certain temperature for a certain amount of time and boom, you're done. Except, in the lab, we deal in microliters rather than tablespoons, and the results tend to be more carcinogenic than delicious. So it's advisable not to eat your lab results, although they can be just as satisfying as a home cooked meal. Easier on the waistline too.
Of course, the problem with this characterization is that, through the transitive property, if you can read, you can be a molecular biologist. Now I feel bad about myself.
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