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The spindle pole body (SPB) is the microtubule organizing center in yeast cells, functionally equivalent to the centrosome. Unlike the centrosome the SPB does not contain centrioles. The SPB organises the microtubule cytoskeleton which plays many roles in the cell. It is important for organising the spindle and thus in cell division.
The dynamic lengthening and shortening of spindle microtubules, through a process known as dynamic instability determines to a large extent the shape of the mitotic spindle and promotes the proper alignment of chromosomes at the spindle midzone. Microtubule-associated proteins (MAPs) associate with microtubules at the midzone and the spindle ...
A sugar cookie has only five ingredients: butter, sugar, eggs, flour, and either baking soda or baking powder. Some bakers toss in a bit of vanilla extract for extra flavor as well.
A short dough is one that is crumbly [2] or mealy. The opposite of a short dough is a "long" dough, one that stretches. [2]Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique.
Vegetable oil, canola oil and corn oil are among the most common and affordable oils available at the supermarket, but are they The Best Oils For Baking Skip to main content
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.
Powdered sugar, also called confectioners' sugar and icing sugar is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent —such as corn starch , potato starch or tricalcium phosphate [ 1 ] [ 2 ] —to absorb moisture, prevent clumping, and improve flow.
Caramelization is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C 24 H 36 O 18), caramelens (C 36 H 50 O 25), and caramelins (C 125 H 188 O 80).