glucose yeast water
121Cooking — This article is about the preparation of food by heating. For food preparation generally, see Food preparation. Modern fruit salad and a Russian cigarette pastry stuffed with cottage cheese Cooking is the process of preparing food by use of heat …
122Chaptalization — In Alsace, chaptalization is often used to boost the alcohol level of Riesling grapes that have not fully ripened on the vine. Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after… …
123Oat — This article is about the common cereal. For other uses, see Oat (disambiguation). Oats redirects here. It may mean either the common cereal oat discussed here, or any cultivated or wild species of the genus Avena. Oat Oat plants with in …
124Molasses — Not to be confused with molasse. Thick blackstrap molasses slowly pours from an overfilled spoon to a dish below. Molasses is a viscous by product of the processing of sugar cane, grapes or sugar beets into sugar. The word molasses comes from the …
125Lovastatin — Systematic (IUPAC) name (1S,3R,7S,8S …
126Vitamalz — is a German malt beer without alcohol. The correct pronunciation is vee tah mahltz . Miscellaneous Vitamalz comes in brown 0.33l or 0.5l bottles. The logo shows six circles in decreasing size with a color gradient going from dark blue to red to… …
127lactose — /lak tohs/, n. 1. Biochem. a disaccharide, C12H22O11, present in milk, that upon hydrolysis yields glucose and galactose. 2. a white, crystalline, sweet, water soluble commercial form of this compound, obtained from whey and used in infant… …
128Protein moonlighting — Crystallographic structure of cytochrome P450 from the bacteria S. coelicolor (rainbow colored cartoon, N terminus = blue, C terminus = red) complexed with heme cofactor (magenta spheres) and two molecules of its endogenous substrate epi… …
