| Plural | gliadins |
The noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.
Den ikke-kontinuerlige salpetersyre-polyakrylamidgel-elektroforese (APAGE) af hvede gliadinproteiner blev forbedret med hensyn til bisakrylamidkoncentration, gelpræparation og ekstraktionsmetode.
Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.
Gluten er et uløseligt proteinkomposit bestående af to proteiner, der hedder gliadin og glutenin.
Source: TED-Ed (video version)When flour and water come together, two of the proteins in flour, gliadin and glutenin, unravel and combine to form long strands of gluten.
Når mel og vand blandes, afvikles og kombineres to af proteinerne i melet, gliadin og glutenin, og danner lange glutenstråde.
Source: Scishow Selected SeriesBut wheat flour contains two proteins -- gliadin and glutenin -- that can combine to form a delicate pie crust’s worst enemy: gluten .
Men hvedemel indeholder to proteiner – gliadin og glutenin – der kan kombineres og danne en tærteskerings værste fjende: gluten.
Source: SciShow - ChemistryThese two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!
Disse to proteiner, der hedder gliadin og glutenin, kombineres og danner gluten, som hjælper med at nære planters kim og er en stor komponent i at give den seje godhed til den mad, du spiser!
Source: Asap SCIENCE SelectionThe noncontinuous formic acid Polyacrylamide Gel Electrophoresis (APAGE) of wheat gliadin proteins was improved in bisacrylamide concentration,preparation of the gel and extraction method.
Den ikke-kontinuerlige salpetersyre-polyakrylamidgel-elektroforese (APAGE) af hvede gliadinproteiner blev forbedret med hensyn til bisakrylamidkoncentration, gelpræparation og ekstraktionsmetode.
Gluten is an insoluble protein composite made up of two proteins named gliadin and glutenin.
Gluten er et uløseligt proteinkomposit bestående af to proteiner, der hedder gliadin og glutenin.
Source: TED-Ed (video version)When flour and water come together, two of the proteins in flour, gliadin and glutenin, unravel and combine to form long strands of gluten.
Når mel og vand blandes, afvikles og kombineres to af proteinerne i melet, gliadin og glutenin, og danner lange glutenstråde.
Source: Scishow Selected SeriesBut wheat flour contains two proteins -- gliadin and glutenin -- that can combine to form a delicate pie crust’s worst enemy: gluten .
Men hvedemel indeholder to proteiner – gliadin og glutenin – der kan kombineres og danne en tærteskerings værste fjende: gluten.
Source: SciShow - ChemistryThese two proteins called gliadin and glutenin combine, creating gluten which helps to nourish the plants' embryos, and is a major component in giving the foods you eat that chewy goodness!
Disse to proteiner, der hedder gliadin og glutenin, kombineres og danner gluten, som hjælper med at nære planters kim og er en stor komponent i at give den seje godhed til den mad, du spiser!
Source: Asap SCIENCE SelectionExplore frequently searched vocabulary
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