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Biscotti (/ b ɪ ˈ s k ɒ t i /, Italian: [biˈskɔtti]; lit. ' biscuits ') are Italian almond biscuits originating in the city of Prato, Tuscany. They are twice-baked, oblong-shaped, dry, and crunchy. [1] In Italy, they are known as cantucci, biscotti di Prato or biscotti etruschi and may be dipped in a drink, traditionally Vin Santo.
GTPgammaS (GTPγS, guanosine 5'-O-[gamma-thio]triphosphate) is a non-hydrolyzable or slowly hydrolyzable G-protein-activating analog of guanosine triphosphate (GTP). Many GTP binding proteins demonstrate activity when bound to GTP, and are inactivated via the hydrolysis of the phosphoanhydride bond that links the γ-phosphate to the remainder of the nucleotide, leaving a bound guanosine ...
In enzymology, a guanidinobutyrase (EC 3.5.3.7) is an enzyme that catalyzes the chemical reaction. 4-guanidinobutanoate + H 2 O 4-aminobutanoate + urea. Thus, the two substrates of this enzyme are 4-guanidinobutanoate and H 2 O, whereas its two products are 4-aminobutanoate and urea.
γ-Butyrolactone (GBL) or gamma-butyrolactone is an organic compound with the formula O=CO(CH 2) 3. It is a hygroscopic , colorless, water-miscible liquid with a weak characteristic odor . It is the simplest 4-carbon lactone .
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The Ancient Greek /g/ phoneme was the voiced velar stop, continuing the reconstructed proto-Indo-European *g, *ǵ. The modern Greek phoneme represented by gamma is realized either as a voiced palatal fricative ( /ʝ/ ) before a front vowel (/e/, /i/), or as a voiced velar fricative /ɣ/ in all other environments.
It is notable in this context, that the Wobble hypothesis of Francis Crick predicted the possibility of G:U base pair, in place of the canonical G:C or A:U base pairs, also mediating the recognition between mRNA codons and tRNA anticodons, during protein synthesis. The G:U wobble base pair is the most numerously observed non-canonical base pair.
Biscotti regina (lit. ' queen biscuits '), also known as reginelle, are small Sicilian biscuits coated with sesame seeds. They are typical of the province of Palermo but are also widespread in other Sicilian provinces. These pastries taste halfway between sweet and salty (savoury). [2] [3]
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