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Knowledge
is not free.
Damn you scientific journals that make me pay to read something I don't even want to read! But I need it for my stupid lab report!! =[
Anyone happy to know why there's a decrease and increase in pH during penicillin production besides the uptake of phenylacetic acid from corn steep liquor? Stupid experiment didn't use CSL and used Czapek's Yeast broth instead which I have no idea about... -punches google-
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