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Cheeses can be classified according to a variety of features including ripening characteristics, special processing techniques (such as cheddaring) or method of coagulation. Acid-setting is a method of coagulation that accounts for around 25% of cheese production. These are generally fresh cheeses like, queso blanco, quark and cream cheese.
Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature changes. A household example of this is the counterintuitive expulsion of water from dry gelatin when the temperature
Global tests, also known as global coagulation assays (GCAs), [1] characterize the results of work of the whole clotting cascade. They suit to diagnose the general state of the blood coagulation system and the intensity of pathologies, and to simultaneously record all attendant influences.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
This measurement is the highest dilution of a chili pepper extract at which heat can be detected by a taste panel." [5] [9] [10] A weakness of the Scoville organoleptic test is its imprecision due to human subjectivity, depending on the taster's palate and number of mouth heat receptors, which vary widely among subjects.
In biochemistry, denaturation is a process in which proteins or nucleic acids lose folded structure present in their native state due to various factors, including application of some external stress or compound, such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation, or heat. [3]
Coagulation activation markers are biomarkers of net activation of coagulation and fibrinolysis. [1] [2] Examples include prothrombin fragment 1+2 (F1+2), thrombin–antithrombin complex (TAT), fibrinopeptide A (FpA), fibrin monomers (FMs), plasmin-α 2-antiplasmin complex (PAP), activated protein C–protein C inhibitor (APC-PCI), and D-dimer (DD).
Coagulation is performed using waveforms with lower average power, generating heat insufficient for explosive vaporization, but producing a thermal coagulum instead. Electrosurgical desiccation occurs when the electrode touches the tissue open to air, and the amount of generated heat is lower than that required for cutting. The tissue surface ...