The spicy taste of mustard comes from the aglycone thiol of the heterosides in this plant. © Jean-Louis JL62 CC by-nd 2.0
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Myrmecologist
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Brown dwarf
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Supination
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Pisolitic
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Brazing
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Fish farming
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Merlot
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Coeliac disease
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Moraine
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Ileum
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MEMS
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Tsunamite
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Tempel 1 comet
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Ketose
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Genu valgum
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Pancreatic islet
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Fallow deer
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Holophonics
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Chromosome
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Tethys
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Cytochrome
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Ring of fire
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Nucleoside monophosphate
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Dabbling duck
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Salt gland
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Evening star
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Heisenberg inequalities
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Error-correcting code
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Quantum computer
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Spermophilus
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