Nucleic acid thermodynamics of base incompatibility by quantifying the temperature at which two strands anneal can provide information as to the similarity in base sequence between the two strands being annealed. The complexes may be dissociated by thermal denaturation, also referred to as melting. In the absence of external negative factors, the processes of hybridization and melting may be repeated in succession indefinitely, which lays the ground for polymerase chain reaction. Most commonly, the pairs of nucleic bases A=T and G≡C are formed, of which the latter is more stable. DNA denaturation, also called DNA melting, is the process by which double-stranded deoxyribonucleic
Myristic acid Myristic acid Myristic acid (IUPAC systematic name: 1-tetradecanoic acid) is a common saturated fatty acid with the molecular formula CH(CH)COOH. Its salts and esters are commonly referred to as myristates. It is named after the binomial name for nutmeg ("Myristica fragrans"), from which it was first isolated in 1841 by Lyon Playfair. Nutmeg butter has 75% trimyristin, the triglyceride of myristic acid. Besides nutmeg, myristic acid is also found in palm kernel oil, coconut oil, butterfat, 8–14% of bovine milk, and 8.6% of breast milk as well as being a minor component of many other animal fats. It is also