Most of the fat in milk (around 99%) is in the form of triglycerides. Triglyceride molecules consist of a glycerol backbone with three fatty acids attached (or esterified) to it (hence the name “tri” ...

How the study of the tunnel effect at the macro level will help to create a new generation of computers and sensors ...

Explore the unique challenges of real estate appraisal in New Orleans' French Quarter, from architecture to preservation ...