Shortening
51muscle — muscleless, adj. muscly, adj. /mus euhl/, n., v., muscled, muscling, adj. n. 1. a tissue composed of cells or fibers, the contraction of which produces movement in the body. 2. an organ, composed of muscle tissue, that contracts to produce a… …
52Telomere — [ chromosomes (grey) capped by telomeres (white)] A telomere is a region of repetitive DNA at the end of chromosomes, which protects the end of the chromosome from destruction. Its name is derived from the Greek nouns telos ( τἐλος ) end and… …
53Egyptian Arabic — Masri redirects here. For other uses, see Masri (disambiguation). Egyptian Arabic اللغة المصرية العامية Pronunciation [elˈloɣæ l.mɑsˤˈɾejjɑ l.ʕæmˈmejjæ] Spoken in Egypt …
54Discovery and development of tubulin inhibitors — Tubulin inhibitors interfere directly with the tubulin system which is in contrast to those drugs acting on DNA for cancer chemotherapy. Microtubules play an important role in eukaryotic cells. Alpha and beta tubulin, the main components of… …
55fat and oil processing — ▪ chemistry Introduction method by which animal and plant substances are prepared for eating by humans. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut …
56Cooking oil — Plant oils Olive oil Types Vegetable fats (list) Macerated (list) Uses …
57Muscle contraction — See also: Twitch and Tremor Top down view of skeletal muscle Muscle fiber generates tension through the action of actin and myosin cross bridge cycling. While under tension, the muscle may lengthen, shorten, or …
58Crisco — Cover of the original Crisco cookbook, 1912 Crisco is a brand of shortening produced by the J. M. Smucker Co. popular in the United States. Introduced in June 1911 …
59Wikipedia:Manual of Style/Abbreviations — This guideline is a part of the English Wikipedia s Manual of Style. Use common sense in applying it; it will have occasional exceptions. Please ensure that any edits to this page reflect consensus. Shortcuts: MOS:ABBR WP:ABBR WP:MOSA …
60Trans fat — Types of fats in food Unsaturated fat Monounsaturated fat Polyunsaturated fat Trans fat Cis fat Omega fatty acids: ω−3 ω−6 ω−9 Saturated fat Interesterified fat See also Fatty acid …
