By Shusaku Endo
A visit to India turns into a trip of discovery for a gaggle of jap travelers enjoying out their "individual dramas of the soul." Isobe searches for his reincarnated spouse, whereas Kiguchi relives the wartime horror that eventually stored his existence. Alienated through center age, Mitsuko follows Otsu, a failed priest, to the holy urban of Varanas, hoping that the murky Ganges holds the key to the "difference among being alive and actually living." trying to find absolutes, each one personality confronts as a substitute the ethical ambiguity of India's complicated tradition, within which reliable and evil are visible as a complete as detached to contrast because the Ganges River, which washes the residing and transports the lifeless. This novel is an interesting learn of cultural truths published via a wealthy and sundry solid. Endo, one in every of Japan's major writers, (The ultimate Martyrs, LJ 9/1/94) skillfully depicts the small info of existence, making an investment them with common value. hugely prompt.
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Denaturing of a protein or an enzyme, for example, by heating it or exposing it to acid. The individual blue and red spheres represent amino acids, which can be dissolved in water or oil, respectively. In its folded state (to the left), where the red amino acids are shielded from contact with the water in which it finds itself, the molecule is active, whereas it has become inactive in its unfolded, denatured state (to the right). 学 術 Enzymes are a special class of proteins. Proteins are the work horses of an organism, carrying out many different tasks.
This is often a variety of white fish, as the flesh of this type of fish has a firm texture which is not made more tender by natural decomposition. Other fish need to be ‘ripened’ before they are eaten and these are referred to as nojime. They have gone through rigor mortis and have been frozen for a period of time. As a consequence, their taste and texture have changed due to natural decomposition. Nojime intended for sushi have to be eaten as soon as they have been defrosted. Red fish, like salmon and tuna, are commonly treated in this way.
Sour and salty tastes are recorded electrochemically by the receptors of the taste sensory cells, in that hydrogen ions (H+) and sodium ions (Na+), respectively, change the membrane potential of the cells. Potassium ions (K+) can also activate a salty taste sensation. The receptors for sour and salty tastes are transmembrane ion channels. The biochemical recording of a taste impression is not uniquely chemically determined, in that substances which are chemically widely different can be registered by the taste sensory cells as having the same taste.