Description
G protein-coupled receptors (GPCRs) which are also known as seven-transmembrane domain receptors, 7TM receptors, heptahelical receptors, serpentine receptor, and G protein-linked receptors (GPLR), constitute a large protein family of receptors that detect molecules outside the cell and activate internal signal transduction pathways and, ultimately, cellular responses. Coupling with G proteins, they are called seven-transmembrane receptors because they pass through the cell membrane seven times.
Description
Glass fibers are the materials consisting of extremely fine glass fibers, used in making various products, such as yarns, fabrics, insulators, and structural objects or parts. It is also called spun glass.

Glass fiber & glass fiber reinforced plastic (GFRP) composites refer to composite materials made of resin reinforced with glass fiber. GFRP composites is used for its high mechanical strength, light weight, corrosion and temperature resistant properties, thermal insulation, smooth internal surface, easy to form complex shapes, ease of repair and its cost effectiveness.
Description
Galactose, sometimes abbreviated Gal, is a monosaccharide sugar that is about as sweet as glucose, and about 30% as sweet as sucrose. It is a C-4 epimer of glucose.Sterol ester is created when sterol and a fatty acid are synthesised. 
Pullulan is a polysaccharide polymer consisting of maltotriose units. Three glucose units in maltotriose are connected by an α-1,4 glycosidic bond, whereas consecutive maltotriose units are connected to each other by an α-1,6 glycosidic bond. Pullulan is produced from starch by the fungus Aureobasidium pullulans. Pullulan is mainly used by the cell to resist desiccation and predation. The presence of this polysaccharide also facilitates diffusion of molecules both into and out of the cell.
Sterol ester is a heterogeneous chemical compound found in small amounts in every cell type. Phytosterols is a collective term for plant-derived sterols and stanols that are found in the fatty tissues of plants.
Description
Food-grade phosphates are used in the production of foods to function as buffers, sequestrants, acidulants, bases, flavors, cryoprotectants, gel accelerants, dispersants, nutrients, precipitants, and as free-flow (anticaking) or ionexchange agents. The actions of phosphates affect the chemical leavening of cakes, cookies, pancakes, muffins, and doughnuts; the even melt of processed cheese; the structure of a frankfurter; the bind and hydration of delicatessen meats; the fluidity of evaporated milk; the distinctive flavor of cola beverages; the free flow of spice blends; the mineral content of isotonic beverages; and the light color of par-fried potato strips.