Microbiology Students

Please help my friend family.

Help Tamim’s family evacuate from Gaza, organized by Faten USROF

Hello, my Dears
I made this campaign for my close friend's family. I will be very grateful if you can provide some donations or share them with people interested in helping.
This is the link with all the information. In the first comment.
https://www.gofundme.com/.../3sybs-help-tamims-family...
Faten,

403 Forbidden

Hello, my Dears

I made this campaign for my close friend's family. I will be very grateful if you can provide some donations or share them with people interested in helping.
This is the link with all the information.
https://www.gofundme.com/f/3sybs-help-tamims-family-evacuate-from-gaza

Faten,

Help Tamim’s family evacuate from Gaza, organized by Faten USROF

https://www.frontiersin.org/articles/10.3389/fncir.2022.826664/full?utm_source=ad&utm_medium=fb&utm_campaign=ba_sci-hz_fncir&fbclid=IwAR1J0Zbe-roPn4qeBwYf1na4-tWcNY7soljzYOm2nsfOHj3-v9GNhU28cIo

https://youtu.be/-Lx0oLPnRQg

Meiosis crossing over and variability 3D Animation (Quá trình Giảm phân 3D dễ hiểu ) [Vietsub] Nguồn: https://www.youtube.com/watch?v=jjEcHra3484&t=5sĐây là video mình dịch từ video của người khác (link ở trên ấy). Nếu các bạn muốn biết thêm thông tin ...

Crossing over

A chromosome from each homologous pair ends up in each cell, but, because of crossing over, some paired chromatids may no longer carry identical genetic information. ... This process results in four new cells, or gametes. Each gamete contains only one chromosome from each homologous pair

Microbiology Students

The Dream of every Microbiologist 🔬❤️

Choosing the right yeast strain for your style of beer is never an easy task. There are certain performance indicators which need to be considered. Words such as attenuation, flocculation, fermentation temperature, alcohol tolerance and sensory profile have a special meaning to the brewers. In this article, we emphasize on these terms to give you better understanding on how to choose the right yeast

We all know that yeast consumes the sugar in wort and converts it into alcohol, CO2 and other fermentation derived by-products. Attenuation is the percentage of sugars consumed by the yeast. Besides gravity, brewers often check the degree of attenuation to know when the fermentation is complete.
Most of the yeast manufacturers list attenuation range for every strain. Attenuation ranges somewhere between 65-80%. High attenuation produces dry beers. It comes in handy while choosing the right yeast strain for a specific beer style.

He describes two new systems for habit formation. The first system is grounded in the neuroscience of brain states and our ability to perform (and to avoid) certain tasks at different phases of the 24-hour day. The second system focuses on 21-day habit formation and consolidation.

The Science of Making & Breaking Habits In this episode, Dr. Huberman reviews the science of habit formation and habit elimination and how the process of neuroplasticity underlies these processes.