isoelectric point
A type of sauce, similar to mayonnaise, made from garlic, egg, lemon juice and olive oil.
(physics, chemistry) the pH of a colloidal suspension or of an ampholyte at which the solute does not move in an electrophoretic field; symbol pI
plural of commorant
present participle of golden
実験中、バッファーのpHを調整してタンパク質が等電点に達し、ゲル中で移動しなくなるまで調整しました。
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