Skimmed milk has a little more calcium than semi-skimmed, which in turn has a little more calcium than whole milk. The reason is simply that as the fat is removed, the watery proportion of the ...

2 at 16°C for 2 h. The ligation mixture was then evenly spread onto LBA solid medium (10 g/L tryptone, 5 g/L yeast extract, 5 g/L NaCl, 15 g/L agar, 100 μg/mL ampicillin) for bacterial transformation.

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