Blackened death metalBlackened death metal (also known as black death metal) is an extreme subgenre of heavy metal that fuses elements of black metal and death metal. The genre emerged in early 1990s when black metal bands began incorporating elements of death metal and vice versa. The genre typically employs death growls, tremolo picking, blast beats, and Satanic lyrics and imagery. Bands of the genre typically employ corpse paint, which was adapted from black metal.
MetallothioneinMetallothionein (MT) is a family of cysteine-rich, low molecular weight (MW ranging from 500 to 14000 Da) proteins. They are localized to the membrane of the Golgi apparatus. MTs have the capacity to bind both physiological (such as zinc, copper, selenium) and xenobiotic (such as cadmium, mercury, silver, arsenic, lead) heavy metals through the thiol group of its cysteine residues, which represent nearly 30% of its constituent amino acid residues.
MeristemThe meristem is a type of tissue found in plants. It consists of undifferentiated cells (meristematic cells) capable of cell division. Cells in the meristem can develop into all the other tissues and organs that occur in plants. These cells continue to divide until a time when they get differentiated and then lose the ability to divide. Differentiated plant cells generally cannot divide or produce cells of a different type. Meristematic cells are undifferentiated or incompletely differentiated.
Trace radioisotopeA trace radioisotope is a radioisotope that occurs naturally in trace amounts (i.e. extremely small). Generally speaking, trace radioisotopes have half-lives that are short in comparison with the age of the Earth, since primordial nuclides tend to occur in larger than trace amounts. Trace radioisotopes are therefore present only because they are continually produced on Earth by natural processes.
Food browningBrowning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
