The lysosomes are responsible for that
Answer:
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water.
Explanation:
This compression increases the pressure inside cooker to more than atmospheric pressure which in turns increases the boiling point of the remaining water. ... Higher temperature of water means higher transfer of heat to food kept in it and hence the faster cooking.
It's metophase you are looking for :)
Not sure but I think motor systems?
-Wulf
Answer:
The α and β subunits of the insulin receptor form two bands in the SDS-PAGE gel. Moreover, in the Western blot analysis, there is just one band corresponding to the β subunit, since this subunit contains phosphorylated tyrosines, while α subunit doesn't have.
