THE usual method for staining bacterial and yeast spores requires three operations: the staining of both spores and vegetative cells by applying heat to the slide bearing the dye; the removal of ...

Most commercial beers are made using water, malted barley, and hops as the principal ingredients and Saccharomyces yeast as the transforming microorganism. The yeast is used in a semi-conservative ...

We have extensive experience in conventional sample preparation for both TEM and SEM, preparation for immunohistochemistry, morphometric analysis, negative staining, low temperature techniques such as ...

The N-end rule pathway is an evolutionarily conserved proteolytic system that degrades proteins containing N-terminal degradation signals called N-degrons, and has emerged as a key regulator of ...