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Dictionary » A » Additions Additions1. The act of adding two or more things together; opposed to subtraction or diminution. This endless addition or addibility of numbers. 2. Anything added; increase; augmentation; as, a piazza is an addition to a building. 3. (Science: mathematics) That part of arithmetic which treats of adding numbers. 4. A dot at the right side of a note as an indication that its sound is to be lengthened one half. 5. A title annexed to a man's name, to identify him more precisely; as, john doe, Esq.; richard roe, Gent.; robert dale, Mason; thomas way, of new York; a mark of distinction; a title. 6. Something added to a coat of arms, as a mark of honor; opposed to abatement. (Science: geometry) vector addition, that kind of addition of two lines, or vectors, ab and BC, by which their sum is regarded as the line, or vector, AC. Synonym: increase, accession, augmentation, appendage, adjunct. ![]()
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Results from our forumNew Home/Classroom Fruit Fly Speciation Experiment... clones of itself which are identical to the parent. Fast responses to environment is then from exchanging plasmids. But these are transient additions to the genome that accomplishes reproduction. There are "living fossils" that have changed so little it seems to us that they should ...
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cofactor and coenzyme? transketolase and transaldolase?There isn't any real difference between cofactors and coenzymes. Both are non-protein additions to enzymes that are essential for activity in some way. Maybe there is a tendency to label larger ones as "enzymes" and smaller ones as "cofactors" but ...
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questions on lipids and saponification number... The greater the degree of unsaturation, the more iodine will be consumed, until finally there are no longer any reactive bonds left and futher additions of iodine no longer decolorize—that’s the endpoint of the titration, acutally—the point at which the purple color of iodine just persists. ...
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Tree identification PLZ (photos)!... distill your plum wine. And then you can easily go to 90% alcohol. But most distilled products contains "only" 50% to 60% because of the additions of a fractions of the (flavorful) heads and tails to the final product. Then many commercial products are rectified to around 40% by addition ...
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DNA and Chromosome evolution... to the original DNA. And it's worse with multiple breaks. Then there are large-scale errors, movements of bits of chromosome around, losses or additions of sections, integration of viral genes (and sometimes bacterial genes), a whole menu of others. The point I made about the single Y is that ...
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