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  2. Diorite - Wikipedia

    en.wikipedia.org/wiki/Diorite

    Diorite is an intrusive igneous rock composed principally of the silicate minerals plagioclase feldspar (typically andesine), biotite, hornblende, and sometimes pyroxene.The chemical composition of diorite is intermediate, between that of mafic gabbro and felsic granite.

  3. Characteristic property - Wikipedia

    en.wikipedia.org/wiki/Characteristic_property

    The characteristic properties of a substance are always the same whether the sample being observed is large or small. Thus, conversely, if the property of a substance changes as the sample size changes, that property is not a characteristic property. Examples of physical properties that aren't characteristic properties are mass and volume.

  4. Food physical chemistry - Wikipedia

    en.wikipedia.org/wiki/Food_physical_chemistry

    Understanding food processes and the properties of foods requires a knowledge of physical chemistry and how it applies to specific foods and food processes. Food physical chemistry is essential for improving the quality of foods, their stability, and food product development .

  5. Chemical property - Wikipedia

    en.wikipedia.org/wiki/Chemical_property

    Chemical properties can be contrasted with physical properties, which can be discerned without changing the substance's structure. However, for many properties within the scope of physical chemistry, and other disciplines at the boundary between chemistry and physics, the distinction may be a matter of researcher's perspective.

  6. Surface chemistry of cooking - Wikipedia

    en.wikipedia.org/wiki/Surface_chemistry_of_cooking

    The material properties of cookware, such as hydrophobicity, surface roughness, and conductivity can impact the taste of a dish dramatically. The technique of food preparation alters food in fundamentally different ways, which produce unique textures and flavors.

  7. Food rheology - Wikipedia

    en.wikipedia.org/wiki/Food_rheology

    Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.

  8. 8 Love Them/Hate Them Foods That Spark Debate - AOL

    www.aol.com/love-em-hate-em-8-150300343.html

    1. Fruitcake. This stuff is in countless Christmas movies and cartoons. It pops up in grocery stores around the holidays every year. But who is buying and eating this? We the people want to know.

  9. Quartz diorite - Wikipedia

    en.wikipedia.org/wiki/Quartz_diorite

    Quartz diorite is an igneous, plutonic rock, of felsic composition, with phaneritic texture. Feldspar is present as plagioclase (typically oligoclase or andesine ) with 10% or less potassium feldspar.