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I have no idea what's the real reason for the survival of the poor fish, but I would guess this is all in the timing. I know for certain ;-) that one can submerge a hand in liquid nitrogen for a short time or in general one can pour liquid nitrogen on the skin with no harm done whatsoever. The reason is that the difference in temperature that interface ...

At the interface of the stack gel and resolving gel is a pH change and a change in gel density. If you feel certain that your protein is not crosslinking so much that it can not enter the gel than I would think about the pH of the sample and the effect of Cu ions on the stacking effect of the stacingk gel. Is your sample the normal blue color (indication ...

ELISA is Enzyme-Linked ImmunoSorbent Assay (capitalisation to point out source of acronym). You can read about the various ways to do an ELISA here. In your case this was probably an indirect ELISA. All ELISA techniques make use of the fact that proteins stick to plastic. In your case the protein components of the saliva, including the virus (the viral ...

I think this would me more on topic at English.SE, but (from Merriam-Webster): Delineate: 1 a : to indicate or represent by drawn or painted lines     b : to mark the outline of 2 : to describe, portray, or set forth with accuracy or in detail — de·lin·ea·tor noun In this case, it could be either meaning that is ...

To delineate an experiment is to describe precisely the conditions and the states of all the parameters. So in your sentence it probably means a scientist might struggle to keep track of all the confounding factors (changing salinity, composition, dissolved gases, particulates, pH, temp, etc.) which might affect an experiment in such a dynamic system as the ...

What do you mean by you couldn't find anything on the internet? Drosophila generation time is explained here? Your other question is a bit off-topic here but I'll give all advice I have heard myself: You can leave out a banana skin and catch some fruit flies, then do the experiment in your kitchen :) Joke aside, unless you perform the experiment ...

Well, without the details of your experiment to cross-check with the sugar and H2O content of your average grape, I'd say the saturated solution probably approximated the natural molarity of sugar in the grape. At least to the point it didn't make any advese effects noticeably on your time scale. That seems the most apparent solution to me. I suppose it's ...