Lab 2: Internet Resources for Protein Biochemistry Part 1-1: A) Protein Accession Number = P00939 Name of Protein: Full Name = Triosephosphate isomerase; Short Name=TIM Organism where the protein is found: Oryctolagus cuniculus = Rabbit Nuber of amino acids in the protein: AA = 248 B) * Amino Acid Sequence: >gi|136066|sp|P00939.1|TPIS_RABIT RecName: Full=Triosephosphate isomerase; Short=TIM;
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La carte info-microbe Pour cette activité‚ tu dois créer une carte info-microbe qui va décrire un microbe bizarre et fascinant que tu as inventé. Ta carte doit comprendre : le nom de ton microbe son habitat ses fonctions quelque chose de bizarre et fascinant un autre aspect une image une description de sa relation avec les humains (ami ou ennemi?) Phase 2 criterion D: Writing Level 7-8 The student: - writes a wide range of phrases and expressions in a simple text effectively
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ACKNOWLEDGMENT First‚ we owe our sincere regard to the Almighty Allah SWT for making us able to believe in ourselves and letting us utilize our potentials to the fullest of our energies during the entire course of the study. This research project would not have been possible without the support of many people. Firstly‚ I want to thank to our lecturer Madam Hartini Ramlee for the guidance and advice. She inspired us greatly to work in this project and her willingness to motivate us contributed
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TITLE Historic Frederick‚ Maryland‚ Daytripper’s Dream Destination LEAD PARAGRAPH For decades Frederick‚ Maryland has been known for its historical past and beautiful setting at the foot of the Catoctin Mountains. During the last ten years there has been a dining revolution taking place that arguably started with Volt. For high-end dining Volt‚ with its star chef Bryan Voltaggio‚ sets the mark for the best Frederick has to offer in fine dining. PARAGRAPHS High end dining in a classy building Whether
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line between sociocultural practices and food wastage EstEllE low MIak aw A lmost once A month in Zainah Anang’s five-room flat‚ her living room turns into a visual feast‚ literally. Plates of rice‚ curry fish‚ vegetables‚ dal char‚ chicken biryani‚ murtabak‚ beehoon‚ and 10 other dishes are laid out on a long white mat for her guests of 30‚ mainly family members‚ to tuck in for the kenduri (a feast that comes after a half hour prayer session). The 47-year-old business administrator
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cooking and serving‚ while the top of the tagine is distinctively shaped into a rounded dome or cone. The word "tagine" also refers to the succulent dish which is slow-cooked inside the cooking vessel. Typically‚ a tagine is a rich stew of meat‚ chicken‚ or fish‚ and most often includes vegetables or fruit. Vegetables can also be cooked alone.\ A tajine or tagine(Arabic: طاجين tajin from the Persian: تابه tabe[1]) is a historically Berber[2] dish from North Africa that is named after the special
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Vinaigrette Chicken Potato Salad with Almond Chips Tuna-Pineapple Rotini Salad (a choice of one viand per course) Blue Marlin in Lemon Butter Sauce or Ala Pobre Sauce (Cooked on the Spot) / Tilapia in Lemon Sauce with Capers / Pan-fried Tilapia with Roasted Pineapple Avocado Salsa / Baked Tilapia Fillet with Papillote Sauce / Maya – Maya Fillet with Homemade Tartar Sauce / Battered Fish Fillet in Sweet and Sour Sauce Hongkong Style Chicken in Oyster Sauce / Chicken Gallantine with Raisins / Chicken Breast
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thickness. A potage is usually puréed and is often thick‚ well-seasoned meat or vegetable soup‚ usually containing barley or other cereal or a pulse (e.g. lentils). Today‚ the words soupe and potage are often used interchangeably. On good-class à la carte menus‚ a fish soup is also usually offered for selection‚ the two most common being “Bisque d’Homard” or “Bouillabaisse.” 3) Oeufs Oeufs are the dishes made from egg. The omelette is the most popular item‚ but there are other styles of cooking
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bars and cafes. The restaurants serve the food in table service and the menu is an a la carte. Call order is used in cafes‚ pubs‚ bars and night clubs. The foods are served as table service‚ counter service and plate service; it is an a la carte menu. Centralized it is used in events‚ in flights‚ conference and meetings. The foods are server as plate service which is set menu. It can be an a la carte or table d hote menus‚ Assembly kitchen it is used in events‚ banquets‚ conference and
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also the largest fast food chain in the world. In Singapore alone‚ there are more than 120 outlets located across this island. 2. PRODUCTS AND CUSTOMERS The products sold at McDonald’s can be divided into different categories‚ namely‚ an Ala Carte and Value Meals‚ Sides‚ Desserts‚ Beverages‚ Happy Meals‚ Promotion & Bundle Meals. In general‚ McDonald’s provide breakfast
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