a. What is the definition of water activity, and what is the measurement of water activity? and What are suction processes, and how may they be utilized to determine the stability of food?
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a. What is the definition of water activity, and what is the measurement of water activity? and What are suction processes, and how may they be utilized to determine the stability of food?
b. What processing methods can be used to modify food's water activity? Describe how each of them affects water activity.
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- . A prescriber ordered 240 mL of ¾ strength Sustacal PO B.I.D. Explain how you would use water as a diluent to mix this solution. Show your work with units and describe how much water and how much Sustacal you would use to create this mixture..a. What are the differences and similarities between seasoning and condiment. Give 3 examples each.b. What are the safety issues that should be considered while buying and cooking meat dishes?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.)
- Sensitivity to spoilage is affected by the water content of food. Why? please explain in detaila. Why is iodine tincture a good indicator to use for testing the presence of unsaturated fats? b. Based on the degree of saturation, which lipid is a better choice to spread on food, butter or margarine?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?
- Discuss the similarity and difference between the following terms and describe briefly the corresponding application(s) in food analysis and characterization: (a.) acid value and amount of polar compounds; (b.) p-anisidine value and totox value; (c.) precipitation based on ionic strength and temperature.a. What is the definition of an ingredient's mass fraction, and where can you learn more about food mass fractions? b. How can the energy content of foods be calculated using their mass fractions? c. Give examples of how food's physical properties are affected by mass fractures. Create an equation that accurately expresses the relationship and explain how to utilize it.What is water activity and what role does it play in the growth of microorganisms and yeasts and molds in food? Also name three food preservation methods based on water activity and why they work to increase food stability.
- Identify chemical reactions involved in food preparation and preservation. Explain how these processes impact life and the environment. Discuss how their rates can be controlled to either enhance their beneficial effects or lessen their adverse effects.Briefly explain the mechanism involved in the following food preservation methods, and give examples of foods the methods are used on a. Ohmic heating b.ultrasound c.hydrostatic pressure d. light wavesIn the following cases, suggest the food composition which is being analyzed by the method. Would the food composition measured be 'overestimated' or 'underestimated'? Explain your answer briefly. (a.) Lowry method: the presence of reducing sugars; (b.) Phenol-sulphuric acid method: the presence of starch; (c.) GOPOD method: analysis under a wrong pH environment; (d.) 2,6-Dichloroindophenol titration: the presence of matrix of reducing agents.