lockular gel
The colorless jelly-like liquid is likely to be water-based gel or a clear gel such as aloe vera gel.
The piece of plastic used to create wells in an agarose gel is called a comb. It is inserted into the gel before it solidifies, creating indentations that serve as wells for loading samples during gel electrophoresis. Once the gel is set, the comb is removed, leaving behind the wells for sample application.
No, the chloroplast is the football-shaped green thing. The gel is the cytoplasm.
The ultrasound gel used during ultrasound imaging is typically referred to as ultrasound gel, coupling gel, or sonography gel. It is a water-based gel that helps transmit sound waves between the skin and the ultrasound probe to produce clear images.
The tool scientists use to load DNA into a gel for electrophoresis is called a micropipette. It is a precision instrument that allows researchers to accurately dispense small volumes of DNA samples onto the gel.
There are two kinds: green tomato called "tomate verde" and red tomato called "jitomate".
The part of the tomato that gives off a lot of natural liquid is primarily the flesh, specifically the gel-like substance surrounding the seeds. This gel contains a high water content, which contributes to the overall juiciness of the tomato. When tomatoes are cut or crushed, this liquid is released, enhancing their flavor and moisture in dishes.
Tomato puree
tomato roux
No he does not like to be called the flying tomato.
It is also called tomato puree in the UK.
The water leaking from starch gel is called syneresis. It occurs when the gel contracts and releases water, causing separation of liquid from the gel structure.
Because the main ingredient is tomato.
It starts out as a gel when it's first synthesized, then it's left to dry.
Tomato is called as Tomota with variation as tamaata/tamota
tomato in Armenian is called and pronounced like:LO-LIG
You just answered your own question, retard. <-- Not true. The "stalk" on a tomato is actually called a Kaelik.