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2. Whey protein - Wikipedia

   en.wikipedia.org/wiki/Whey_protein

   This type of whey does not contain glycomacropeptide, which is formed only after the addition of rennet. [15] [16] [17] There is evidence that whey protein is more bio-available than casein or soy protein. [18] [19] Whey protein is commonly marketed as a dietary supplement, typically sold in powdered form for mixing into beverages. [2]

3. Whey - Wikipedia

   en.wikipedia.org/wiki/Whey

   Whey is the primary ingredient in most protein powders, which are used primarily by athletes and bodybuilders to obtain the necessary amounts of protein for muscle building/maintenance on a daily basis. Whey protein has a high level of leucine, [21] one of the three branched-chain amino acids, making it ideal for muscle growth and repair.

4. AOL.com - News, Sports, Weather, Entertainment, Local & Lifestyle

   www.aol.com

   AOL latest headlines, entertainment, sports, articles for business, health and world news.

5. Phosphoric acid - Wikipedia

   en.wikipedia.org/wiki/Phosphoric_acid

   as an external standard for phosphorus-31 nuclear magnetic resonance; in phosphoric acid fuel cells; in activated carbon production [36] in compound semiconductor processing, to etch Indium gallium arsenide selectively with respect to indium phosphide [37] in microfabrication to etch silicon nitride selectively with respect to silicon dioxide [38]

6. Milk - Wikipedia

   en.wikipedia.org/wiki/Milk

   The standard high temperature short time (HTST) process of 72 °C (162 °F) for 15 seconds completely kills pathogenic bacteria in milk, [100] rendering it safe to drink for up to three weeks if continually refrigerated. [101] Dairies print best before dates on each container, after which stores remove any unsold milk from their shelves.

7. Optimal experimental design - Wikipedia

   en.wikipedia.org/wiki/Optimal_experimental_design

   In the design of experiments, optimal experimental designs (or optimum designs [2]) are a class of experimental designs that are optimal with respect to some statistical criterion. The creation of this field of statistics has been credited to Danish statistician Kirstine Smith .