In the lab, we follow the standard three steps: denaturation at 94–98°C, annealing at 50–65°C, and extension at 72°C. But my life says the annealing temperature is most critical. I’m running PCR to identify fungal pathogens in our local black pepper vines, and if the annealing is even slightly off, I get nothing—just like my stubborn lemon basil seeds that refuse to sprout if the soil isn't *thik nai*.
#javelin#throws
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