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How Water content Influence the RS content?
The yield of RS formed in heat-moisture treatment is closely related to water content, which may be an inherent component of food or added during cooking. Generally, optimum water content leads to proper and complete gelatinization followed by retrogradation, thus contributing to the RS.
you are setting up a pcr reaction to amplify a 1000 basepair long dna grament. in your 50 microliter reaction volume you have 100 nanogrM OD RWMPLrw sn QIRH eoufly 50/50 at/gc 100
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