Tomato ripening research. Scientists studying the effect of various N-glycans (sugar molecules linked to the amino acid asparagine) on the ripening of
Tomato ripening research. Scientists studying the effect of various N-glycans (sugar molecules linked to the amino acid asparagine) on the ripening of tomatoes. Low concentrations of the chemicals speed up the ripening process, but high concentrations slow it down. This research was performed for the United States Department of Agriculture.
Size: 2430px × 3643px
Photo credit: © SCOTT BAUER/US DEPARTMENT OF AGRICULTURE/SCIENCE PHOTO LIBRARY / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: -glycans, -linked, adding, adult, agricultural, agriculture, america, american, analysing, analysis, apparatus, asparagine, asparagine-linked, biological, biologist, biologists, biology, caucasian, chamber, crop, department, equipment, examining, female, flask, food, glycan, glycans, human, lab, laboratory, linked, male, man, middle-aged, north, oligosaccharide, people, person, research, researcher, researching, ripe, ripen, ripening, science, scientific, scientist, states, studying, syringe, syringing, tomato, tomatoes, united, usa, usda, white, woman
