lipid composition
121Staining — is an auxiliary technique used in microscopy to enhance contrast in the microscopic image.In biochemistry it involves adding a class specific (DNA, proteins, lipids, carbohydrates) dye to a substrate to qualify or quantify the presence of a… …
122Peroxisome proliferator-activated receptor gamma — PDB rendering based on 1fm6 …
123Corticovirus — Virus classification Group: Group I (dsDNA) Family: Corticoviridae Genus: Corticovirus …
124Biochemistry — For the journal, see Biochemistry (journal). Biological Chemistry redirects here. For the journal formerly named Biological Chemistry Hoppe Seyler, see Biological Chemistry (journal). Biochemistry, sometimes called biological chemistry, is the… …
125Liquid crystal — Schlieren texture of liquid crystal nematic phase Liquid crystals (LCs) are a state of matter that have properties between those of a conventional liquid and those of a solid crystal.[1] For instance, an LC may flow like a liquid, but its… …
126Yerba maté — Maté (yerba maté or erva maté) Ilex paraguariensis Conservation status …
127Trans fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid …
128Saturated fat — is fat that consists of triglycerides containing only saturated fatty acids. Explanation Fat that occurs naturally in living matter contains varying proportions of saturated and unsaturated fat. Foods that contain a high proportion of saturated… …
