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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Julian calendar
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Anaphylactic shock
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Pheochromocytoma
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Hysteroscopy
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Krebs cycle
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Concorde
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SRS
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Green sea turtle
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Saturn 5
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Dunite
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Placer
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Mass spectrometry
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Condom
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Final waste
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Whopping cough
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Position isomerism
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Dicotyledon
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Firewire
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Influenza A
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Pathology
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Halogen
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Urban heat island
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Intrusion prevention system
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Anorexigen
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Backing block
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Spicules
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Radish
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Magma chamber
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Methanisation
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FSC
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