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Covers nitrification and anammox processes, explaining the oxidation of ammonium under different conditions and their significance in water biogeochemistry.
Explores the properties of lipid membranes, emphasizing their structure, stability, and controlled permeation, as well as the role of proteins and cholesterol.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
