The chemistry behind amazing meringue and perfect cappuccino
Whether it's frothing milk for a cappuccino or beating egg whites into meringue for a pavlova or macaroons, you can thank chemistry for the reactions that make them possible.
Whether it's frothing milk for a cappuccino or beating egg whites into meringue for a pavlova or macaroons, you can thank chemistry for the reactions that make them possible.
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Beef cattle improvement programs have focused for decades on promoting the rapid growth of calves. Now, the goal is to improve other traits, such as meat tenderness or ribeye muscle area.
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Scientists have discovered that human breast milk forms into highly organized structures during digestion in the body.
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A study led by research groups of Prof. Fu Qiaomei from the Institute of Vertebrate Paleontology and Paleoanthropology (IVPP) of the Chinese Academy of Sciences and Prof. Zhang Hucai from Yunnan University covers the largest ...
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