basic property of a polymer is the identity of its constituent monomers. A second set of properties, known as microstructure, essentially describe the arrangement of these monomers within the polymer at the scale of a single chain. These basic structural properties play a major role in determining bulk physical properties of the polymer, which describe how the polymer behaves as a continuous macr
구성성분으로서 면역 증진에 기여)
*
.
.
.
Basic contents of common slice cheese
Innovative Food - Baby Cheese
Milk-clotting enzyme
To coagulate the milk proteins
Acidity Regulator
color capabilities, texture improvements, enhancements, known permanence by adjusting the pH of the food seasoning capabilities
Emulsifiers
acts to Oil and water emulsion (emulsification)
1. Major histocompatibility complex(MHC)
Major histocompatibility complex(MHC) 분자는 모든 척추동물의 면역계와 자가면역에서 중요한 역할을 하는 분자로써 large gene family에 의해 암호화되는 세포표면분자이다. MHC는 합성된 단백질 조각을 그 세포의 표면에 보여주는 역할을 하며 MHC-Protein complex가 세포표면에 위치했을
majority of
sequencing projects
Challenge: differences in the incorporation of the dye-labelled chain terminators
into the DNA fragment
Blast
The Basic Local Alignment Search Tool (BLAST) finds regions of local similarity between sequences. The program compares nucleotide or protein sequences to sequence databases and calculates the statistical significance of matches. BLAST can
protein solidifies on the surface of the meat during cooking, no tasty juices or valuable nutrients are lost, and the meat can be enjoyed for its flavor as well as its nutritional content. Moreover, the mouthwatering smell of meat cooking at the table stimulates the appetite.
3. Varieties
Since Bulgogi is usually made with beef, the word ‘Bulgogi’ is getting used by people. It refers to