Answer:
Amino acids and glutamates
Explanation:
Umami taste receptors or savory taste receptor is the fifth basic taste receptor derived its name from the Japanese name for the fifth basic taste (which includes bitter, sweet, salty and sour tastes).
Umami is savory taste which includes the features of cooked meat as well as broth.
Umami taste receptors detects glutamates present in fermented food and meat broth. These receptors are also capable of detecting monosodium glutamate, GMP and IMP in meats, cheese, etc.
Answer:
Explanation:
Bacterial count in stock- 1.85x10^6 cfu/ml
Dilution methods
Take 100 uL or (0.1ml) from stock and add to 900ul (0.9ml) saline and mixed it- this makes 10^1dilution.
Now take 100ul from 10^1 dilution and add to next 900ul saline this is 10^2 dilution, similarly do upto 10^5 dilution.
Then take 100ul from 10^ 4 and 10^5 dilution seperately and plate on LB agar plate seperetely and count the colonies.
Cfu/ml formula= (No.of colonies x dilution factor)/0.1 ml
So suppose, 18 colonies formed on 10^4 dilution then total no. Of cells in stock will be 18x10^4/ 0.1= 18x10^5 cfu/ml.
If we dilute 10^4 or 10^5 that's leads to colony count of 18-19 colonies on 10^4 dilution while 2 colonies should come on plate of 10^5 dilution.
Answer:
plant cell
Explanation:
Animal cells do not photosynthesize (with the exception of one animal but biology is INCREDIBLY diverse and creative.)
<u>Answer:</u>
<em>Public health informatics (phi) </em><em>fellowship is the study for the overall benefit of public health problems by the </em><em>application of knowledge of computer and technologies. </em>
<u>Explanation:</u>
After the study of the public health informatics (phi) fellowship the enrolled student will be able to assist the state and local health department to solve the complex health problems and public health challenges.
The nursing student would be able to use the science, technology and informatics to solve the growing need in the field of heath and sanitation.
1 condensation 2 precipitation 3 runoff 4 evaporation.
