Assertion: spelt's protein | /r/CapableOf | vary in their mw
Facets:
value: highly
type: DEGREE
Source sentences:
text: Typically, gels covering a wide MW range between 10,000 and 100,000 (e.g., 10% Bis-Tris gels) are used to characterize the MW of wheat and gluten proteins , because these proteins vary highly in their MW from low (9000, e.g., non-specific lipid transfer protein) to medium (30,000–50,000, e.g., gliadins) to high (67,000–88,000, e.g., HMW-GS) .