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What are Tannins?
Long known for their inhibitory effects on iron absorption, recent research indicates that tannins do have beneficial effects. Tannins are compounds of high molecular weight. In fact, the astringent taste that you find in some foods is due to the reaction of tannins with mouth proteins. Figure highlights some of their characteristic features.
Figure: Characteristics of different forms of tannins
On a given microscope, the numerical aperture of the objective is 1.5. The microscope is provided with a filter that selects a wavelength of 500 nm. What is the limit of resolution
Collect images of heterotrophs and make a Powerpoint Presentation on them
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pour plate method
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