Programming languages

A programming language is an extreme case of a formal language that can be used to control the behavior of a machine, particularly a computer, to perform specific tasks. Programming languages are defined using syntactic and semantic rules, to determine structure and meaning respectively.

Programming languages are used to facilitate communication about the task of organizing and manipulating information, and to express algorithms precisely. Some authors restrict the term "programming language" to those languages that can express all possible algorithms; sometimes the term "computer language" is used for artificial languages that are more limited.

Nucleolus

The nucleolus (also called nucleole) is a non-membrane bound structure found within the nucleus in which ribosomal RNA is transcribed, and is composed of protein and nucleic acids. The nucleolus ultrastructure can be visualized through an electron microscope while the organization and dynamics can be studied through fluorescent protein tagging and fluorescent recovery after photobleaching (FRAP). Malfunction of nucleoli can be the cause for several human diseases.

Soy protein

Soy protein is generally regarded as the storage protein held in discrete particles called protein bodies which are estimated to contain at least 60–70% of the total soybean protein. Upon germination of the soybean, the protein will be digested and the released amino acids will be transported to locations of seedling growth. Legume proteins, such as soy, and pulses belong to the globulin family of seed storage proteins called leguminins (11S) and vicilins (7S), or glycinin and beta-conglycinin in soybeans. Grains contain a third type of storage protein called gluten or "prolamines". Soybeans also contain biologically active or metabolic proteins such as enzymes, trypsin inhibitors, hemagglutinins, and cysteine proteases. The soy cotyledon storage proteins, important for human nutrition, can be extracted most efficiently by water, water plus dilute alkali (pH 7–9), or aqueous solutions of sodium chloride (0.5–2 M) from dehulled and defatted soybeans that have undergone only a minimal heat treatment so that the protein is close to being native or undenatured. Soybeans are processed into three kinds of protein-rich products; soy flour, soy concentrate, and soy isolate.