Internal waters

Describe what happens to water in meat products as the meat is cooked, and also describe why you need to understand the dimensions (width x length x height) of your meat product to understand cooking times. Provide at least 2 examples of products with different dimensions and how they are impacted. a. During convection cooking, heat is transferred mainly by convection from air to the product surface and by conduction from the surface toward the product center. Meanwhile, water diffuses…

Characterization of the oxidized amylose and the linalool/oxidized amylose inclusion complex. The high water solubility of oxidized amylose can broaden the applications in water environment.14, 32 The Table 1 shows the properties of amylose and oxidized amylose. As expected, the solubility of oxidized amyloses in water is highly improved due to the introduced carboxyl and carbonyl groups. And it increases greatly with the increase of carboxyl content. The results suggest that due to the two-step…

2.4 Quality of Edible Bird Nest Since the process of harvesting EBN is often painstaking and dangerous, the technique of harvesting the EBN will be influenced by the cave site and the height above ground or water bed thus the quality of the EBN are influence by how is the EBN are harvested (Leh, 2001; Marcone, 2005). Human harvest the EBN three times per year and each harvest are on the different weather which is the first period is on January to April, second period is on May to August and the…

What are sudoriferous glands, and where are they located? They are sweat glands and they are located throughout the body. 11. What is sweat composed of and what are two functions of sweat? Water, salts, urea, uric acid, amino acids, ammonia, sugar, lactic acid, ascorbic acid, and pheromones. Two functions are to regulate body temperature and rid body of waste. 12. Name two types of sweat glands and differentiate between the two. Eccrine and Apocrine sweat glands. The apocrine…

indolebutyric acid. Three seeds were placed in 4 pots each, one pot functioned as a control group with no added hormone. A hormone solution for each type of auxin was created and added over four weeks. Each of the plants received an equal amount of water, light, and was exposed to equal amounts of light. After collecting the height data in centimeters it was determined that indolebutyric acid had the highest rate of growth of all the plant groups. Based on the data it can be concluded that…

If I were to ask you an estimate of how much seafood you have consumed this year, what would your answer be? In the U.S. alone we consume about 5 billion pounds of seafood in just one year! Over the past ten years, one fish has grown to become one of the most consumed seafood in America, and that fish is Tilapia. Commonly referred to as the “aquatic chicken”, Tilapia is attractive to fish producers and consumers, because it is easy to breed and lacks the strong “fishy” taste many people…

studied about its mechanical properties and physiological performance. It is expected to have application in restoring cartilage and controllable delivery of Epirubicin Background of research Hydrogels have crosslinked microstructure and can swell up in water without resolving. Their soft and rubbery nature minimizes inflammatory reactions of the surrounding cells, and have a good prospect in biomedical applications such as clinic repair material or studying interaction between implanted…

This is in agreement with (Diaz et al., 2003). Concerning the effect of fruit peels masses; results explained that increasing the peels masses; the specific energy decreased vice versa, drying efficiency was increased. Overall mass of evaporated water was increased by increasing peels masses and thereby the specific energy was decreased. The drying efficiency for fruit peels in a microwave were 17.63, 35.20, 37.43 and 39.66% for orange, 23.20, 30.51, 38.13 and 37.24% for lemon, 19.31, 39.00, 39…

Heat stress may occur to human when the controlling means for internal temperature to their body starts to fail (Health and Safety Executive, 2013). There are different contributing factors to the heat stress such as temperature, amount of work performed in heat (ambient temperature), clothing worn at work and humidity. When somebody wears protective dress to perform heavy task in hot environment, can result the heat stress due to: restricting the evaporation of sweating; heat rise in body due…

The relative peak areas of the different compounds in each category were calculated as a ratio of the total peak area in relation to the peak area of the internal standard. Accordingly, a total of 88 volatile compounds were identified. The identified volatile compounds were classified into different groups of molecules, such as hydrocarbons (Aliphatic hydrocarbons (12), branched hydrocarbons (7), unsaturated…