If I had been Louis Pasteur, my first reflection would be that the experiment was able to produce milk with longer shelf-life. From there, I would make inferences as to how it happened. I already have knowledge about microorganisms and how they react or degrade with heat and pressure. So, I would conclude that by subjecting the milk to that specific temperature and pressure, the microorganisms that cause spoilage are destroyed.
Later on, I would also realize that it's not only the spoilage-causing bacteria that are destroyed but also all the other microorganisms present in the milk examples of which are probiotics.
Like "fossil fuel" or "respiratory system"?
<span>Cell membrane plays an important role in maintaining the homeostasis by controlling the substances that penetrate the cell, either entering the cell, or leaving the cell. Since the cell membrane is a phospholipid bilayer, it can control the transition of water and ions.</span>
The inside of the barrel-shaped LDL protein consists of hydrophobic amino acids, while its outside portions in contact with the blood fluid consist of hydrophilic amino acids.
LDL is a type of lipoprotein, i.e., it contains protein as well as lipid (cholesterol). The full form of LDL is Low Density Lipid. LDL is considered to be the bad cholesterol for the body. It can cause diseases of the heart like heart attack or stroke.
Amino acids are the essential molecule that act as a monomer for the formation of proteins inside the body. They contain an amino group and a carboxylic group attached to the same carbon atom. There are also a hydrogen atom and a variable R group attached to the carbon, also called the alpha carbon.
To know more about LDL, here
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True, how would the selection be made without diversity or variety it’s obviously true
