Given BASE’s loose consistency, developers need to be more knowledgeable and rigorous about consistent data if they choose a BASE store for their application. It’s essential to be familiar with the BASE behavior of your chosen aggregate store and work within those constraints. On the other han...
In food, the chirality of a compound may determine its nutritional value, sensory properties or biological activity. Free L-amino acids are largely responsible for the taste of many foods. The taste of most of L-amino acids can be classified as either bitter or sweet. Among the free amino ...
Chemical Properties Fluoboric acid is a colourless liquid, completely solvable in water. Fluoboric acid is a stable chemical substance and extremely reactive or incompatible with strong bases, cyanides. It is very corrosive in the presence of steel, aluminium, zinc, and copper and highly corrosive...
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Physical propertiesColorless to white needles, scales, or powder with a faint benzoin or benzaldehyde-like odor. Shaw et al. (1970) reported a taste threshold in water of 85 ppm. OccurrenceReported found in fresh apple, apricot (Prunus armeniaca L.), strawberry fruit, cherry (Prunus cerasus ...
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Numerous reports have been published on the anticancer properties of lauric acid in vitro. Among the saturated medium chain fatty acids, lauric acid has been shown to be a very active treatment in cancer. Cell culture studies investigating the effects of lauric acid on murine, endometrial cancer,...
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FLUOROSULFONIC ACID Properties Melting point −87.3 °C(lit.) Boiling point 165.5 °C(lit.) Density 1.726 g/mL at 25 °C(lit.) vapor density 3.5 (vs air) vapor pressure 2.5 mm Hg ( 25 °C) storage temp. 2-8°C solubility reacts with H2O form colorless liquid pka...
We analyzed 21 large protein alignments with two statistical tests designed to detect deviation of site-specific amino acid distributions from data simulated under the standard empirical substitution model: JTT+ F + Γ. We found that the number of states at a given site is, on average, smaller...