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In the cell differentiation phase, the cells may be seeded to a scaffold and so do not require the use of microcarriers. However, in these instances, the density of the cells on the scaffold means that not all cells have an interface with culture media, leading to cell death and necrotic centers within the meat.
A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.. Steaks are most commonly cut from cattle (beefsteak), but can also be cut from bison, buffalo, camel, goat, horse, kangaroo, [1] [2] sheep, ostrich, pigs, turkey, and deer, as well as various types of fish, especially salmon and large fish ...
Both steaks include a T-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak. T-bone steaks are cut closer to the front, and contain a smaller ...
Stoma in a tomato leaf shown via colorized scanning electron microscope image A stoma in horizontal cross section The underside of a leaf. In this species (Tradescantia zebrina) the guard cells of the stomata are green because they contain chlorophyll while the epidermal cells are chlorophyll-free and contain red pigments.
They contribute to the formation of structures such as fruits, leaves, and seeds, as well as supportive tissues like stems and roots. [1] Meristematic cells are totipotent, meaning they have the ability to differentiate into any plant cell type. As they divide, they generate new cells, some of which remain meristematic cells while others ...
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Phloem (/ ˈ f l oʊ. əm /, FLOH-əm) is the living tissue in vascular plants that transports the soluble organic compounds made during photosynthesis and known as photosynthates, in particular the sugar sucrose, [1] to the rest of the plant.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.