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I'm sorry.......... http://mytabletennis.net/forum/forum_posts.asp?TID=31234&PID=379207#379207 I just love these guys.
I dont see an agent in their to carry the "yeast" components into the sponge.
Cmon Reb, everyone knows that Salt is a major influence on the osmotic potential, the yeast exists in compound with the salt so is carried through the sponge membrane due to the lower osmotic pressure on the inside, do your homework man
Impressive Biggy.... but really, what would we do without Google!
Even more impressive then Biggy!!In that case, I only have a problem with the "everyboby knows" part of your statement! I'm sure it's important to have that knowledge as a newsagent.... just as my Diploma of Applied Science in Agriculture and then 12 years running my own small engine repair shop, helps me now in my antiques and collectables shop!! Funny how life takes unexpected twists and turns eh!
I have an advanced qualification in biology, osmosic potential was a major part of it. I can also tell you about mendel and his peas (genetics) (yawn) Hershey and Chase (DNA) and where the Islets of langerhans are (often crops up in pub quiz questions) ATP (Adenosphene Triphosphate) and muscle contraction/ oxgen debt/ lactic acid build up and cramp. All very important when you work as a newsagent