Discuss the following properties of CORN grains. Include in the discussion the procedure of measurement/determination and the importance and application of these properties. a. Geometric size/shape b. Angle of repose c. Angle of friction
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Discuss the following properties of CORN grains. Include in the discussion the procedure of measurement/determination and the importance and application of these properties.
a. Geometric size/shape
b. Angle of repose
c. Angle of friction
d. Bulk density
e. Moisture content
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- Discuss the following properties of WHEAT grains. Include in the discussion the procedure of measurement/determination and the importance and application of these properties.a. Geometric size/shapeb. Angle of reposec. Angle of frictiond. Bulk densitye. Moisture contentDiscuss the following properties of SORGHUM grains. Include in the discussion the procedure of measurement/determination and the importance and application of these properties.a. Geometric size/shapeb. Angle of reposec. Angle of frictiond. Bulk densitye. Moisture contentANATOMY AND PHYSICAL CHARACTERISTICS OF GRAINS Discuss the different parts of grains, properties, and importance tohandling and processing and determine the angle of repose, angle of friction and bulk density.
- please Indicate the tests to quantify certain parameter as indicator of quality in Squash Soup. (for example: The parameters that are being described in here are the proximate (i.e., moisture, ash, carbohydrate, protein, and fat) and physicochemical analyses (pH, specific gravity, density, etc.) that can be helpful in identifying the quality of the food. For example, to measure the moisture content of the sample, you may use gravimetric analysis or the oven dry method. Another is the pH, wherein you can use a pH meter to determine if the sample is acidic or basic.)Characterize each feedstuff according to color, texture, particle size, and shape. FEEDSTUFF COLOR TEXTURE PARTICLE SIZE SHAPE A. Feed supplements Dicalcium phosphate Limestone Oyster shell Salt Cobalt Zinc Vitamin B1 Vitamin B2 Vitamin C Vitamin A Palmitate powder Colors – yellow, white, slightly yellow, brown, dark brown, reddish brown, brown to golden brown, reddish black, light tan, light brown, grayish brown, off-white, beige, greenish brown, bright yellow, light yellow, golden yellow, yellowish brown, yellowish white, cream, clear liquid, dark yellow, pale yellow, off-white, green, graying green, speckled, black. Texture – fine, coarse, smooth, rough Particle size – fine, powdery, dusty, gritty, or absolute size (e.g. mm) Shape – spindle, tooth-shape, flaky, rounded, oval, blunt.Describe the properties of the cornstarch mixture. Would you call it solid or liquid? Explain
- A food label ingredient list reads in the following order: wheat flour, vegetable shortening, sugar, salt, and cornstarch. What item would be found in the SMALLEST amount in this food? Select one: O a. sugar O b. vegetable shortening О с. salt O d. wheat flour Oe comstarchOn a standard extruder screw, there are three sections – what are they called? Indicate two important microstructural characteristics for polymers that are considered for fibre production.The packaging of a gelatin dessert in the USA includes the note: “Do not use fresh or frozen pineapple, kiwi, ginger root, papaya, figs or guava. Gelatin will not set.” Any thoughts on what these foods have in common that the could be a concern?
- what is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness, and moisture content) of rice?What role does particle size play in food processing or quality? Give a specific example. And Define surface area and other attributes of the surface. Please give an example. In food analysis, three definitions of volume are utilized (and other substances). What are they, and how do the many definitions of volume ideas differ? Can this have an impact on the physical qualities of food other than particle volume?Explain how to determine the molarity of a potato. Please write from 3-8 sentences only. (Don’t write too much) thanks