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In general, John Aitchison defined compositional data to be proportions of some whole in 1982. [1] In particular, a compositional data point (or composition for short) can be represented by a real vector with positive components. The sample space of compositional data is a simplex: = {= [,, …,] | >, =,, …,; = =}.
Gelatin is nearly tasteless and odorless with a colorless or slightly yellow appearance. [3] [4] It is transparent and brittle, and it can come as sheets, flakes, or as a powder. [3] Polar solvents like hot water, glycerol, and acetic acid can dissolve gelatin, but it is insoluble in organic solvents like alcohol. [3]
Elastic properties describe the reversible deformation (elastic response) of a material to an applied stress.They are a subset of the material properties that provide a quantitative description of the characteristics of a material, like its strength.
Each data set contains diffraction, crystallographic and bibliographic data, as well as experimental, instrument and sampling conditions, and select physical properties in a common standardized format. The organization was founded in 1941 as the Joint Committee on Powder Diffraction Standards. In 1978, the current name was adopted to highlight ...
Ballistic gelatin is traditionally a solution of gelatin powder in water. Ballistic gelatin closely simulates the density and viscosity of human and animal muscle tissue, and is used as a standardized medium for testing the terminal performance of firearms ammunition. While ballistic gelatin does not model the tensile strength of muscles or the ...
Leaf protein concentrate (LPC) refers to the proteinaceous mass extracted from leaves. It can be a lucrative source of low-cost and sustainable protein for food as well as feed applications. It can be a lucrative source of low-cost and sustainable protein for food as well as feed applications.
Silica gel was in existence as early as the 1640s as a scientific curiosity. [5] It was used in World War I for the adsorption of vapors and gases in gas mask canisters.The synthetic route for producing silica gel was patented in 1918 by Walter A. Patrick, a chemistry professor at Johns Hopkins University.
CMC's variable viscosity (high while cold, and low while hot) makes it useful in the preparation of cold foods and textures in beverages and edible gels. With a DS around 1.0, it can prevent dehydration and shrinkage of gelatin while also contributing to a more airy structure. In some foods, it can be used to control oil and moisture content. [14]