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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.
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 .
the ratio of collector current to base current in a bipolar junction transistor (BJT) in electronics (current gain) the false negative rate in statistics ("Type II" error) [8] the beta coefficient, the non-diversifiable risk, of an asset in mathematical finance; the sideslip angle of an airplane; a beta particle (e − or e +)
The specific weight, also known as the unit weight (symbol γ, the Greek letter gamma), is a volume-specific quantity defined as the weight W divided by the volume V of a material: = / Equivalently, it may also be formulated as the product of density, ρ, and gravity acceleration, g: = Its unit of measurement in the International System of Units (SI) is newton per cubic metre (N/m 3), with ...
"A base is a natural number B whose powers (B multiplied by itself some number of times) are specially designated within a numerical system." [1]: 38 The term is not equivalent to radix, as it applies to all numerical notation systems (not just positional ones with a radix) and most systems of spoken numbers. [1]
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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