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  1. en.wikipedia.org › wiki › ProteinProtein - Wikipedia

    A representation of the 3D structure of the protein myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gray) with a bound oxygen molecule (red). Proteins are large biomolecules and ...

  2. en.wikipedia.org › wiki › Meiji_CoMeiji Co. - Wikipedia

    Meiji Co., Ltd. (株式会社明治, Kabushiki-gaisha Meiji), formerly Meiji Dairies Corporation (明治乳業株式会社, Meiji Nyūgyō Kabushiki-gaisha), is a Japanese food company. It was a major dairy industry company established in 1917. Apart from dairy products like milk, ice cream, and cheese, their lineup includes sports drinks ...

  3. Infobox references. Polyethylene glycol ( PEG; / ˌpɒliˈɛθəlˌiːn ˈɡlaɪˌkɒl, - ˈɛθɪl -, - ˌkɔːl /) is a polyether compound derived from petroleum with many applications, from industrial manufacturing to medicine. PEG is also known as polyethylene oxide ( PEO) or polyoxyethylene ( POE ), depending on its molecular weight.

  4. en.wikipedia.org › wiki › Amino_acidAmino acid - Wikipedia

    Structure of a typical L-alpha-amino acid in the "neutral" form Amino acids are organic compounds that contain both amino and carboxylic acid functional groups.[1] Although over 500 amino acids exist in nature, by far the most important are the 22 α-amino acids incorporated into proteins.[2] Only these 22 appear in the genetic code of life.[3 ...

  5. en.wikipedia.org › wiki › Vitamin_B12Vitamin B12 - Wikipedia

    Vitamin B12, also known as cobalamin, is a water-soluble vitamin involved in metabolism.[2] It is one of eight B vitamins. It is required by animals, which use it as a cofactor in DNA synthesis, and in both fatty acid and amino acid metabolism.[3] It is important in the normal functioning of the nervous system via its role in the synthesis of ...

  6. Escherichia coli (/ ˌ ɛ ʃ ə ˈ r ɪ k i ə ˈ k oʊ l aɪ / ESH-ə-RIK-ee-ə KOH-ly) is a gram-negative, facultative anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms. Most E. coli strains are harmless, but some serotypes such as EPEC, and ETEC are pathogenic and can cause serious food poisoning in ...

  7. Protein efficiency ratio. Protein efficiency ratio (PER) is based on the weight gain of a test subject divided by its intake of a particular food protein during the test period. From 1919 until very recently [when?], the PER had been a widely used method for evaluating the quality of protein in food.

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