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Why is it crucial to understand and learn the anatomy and properties of grains?
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- INTRODUCTION ABOUT THE ANATOMY AND PHYSICAL CHARACTERISTICS OF GRAINSDiscuss 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 contentoriginal seclection Cranberry is a fruit that contains the macromolecule carbohydrate, the polymer sucrose, made of the monomers glucose and fructose. It contains many minerals, including calcium. Calcium is important to humans for building bones, allowing blood to clot, muscles to contract, and heart function. Humans cannot produce calcium, therefore it is necessary for us to digest it. provide at least one alternative food item that provides one or more of the same macromolecules and/or minerals. Is your alternative healthier than the original selection? Are there any associated physiological disorders if one or more of the minerals provided were lacking from an individual’s diet?
- Starch, a polysaccharide, is 1. The main plant energy storage molecule 2. The main animal energy storage molecule 3. A component of plant cell walls 4. A lipid used to make cell membraneswhat is the physical characteristics (milling degree, whiteness, grain shape, foreign matter, head rice, chalkiness, and moisture content) of rice?[Chapter 10] In the figure below, we see the transition from austenite (point a) through the eutectoid point to pearlite (point b). However, other microstructures (bainite, martensite) can also be formed from austenite through the same eutectoid point. How is this possible, given that they are not on the diagram below? 1100 1000 y + FezC 900 800 a a + y 727°C 700 600 FegC 500 a + FezC 400 1.0 2.0 Composition (wt % C) This diagram does not show transformations below 400°c. Austenite must transform to pearlite before it can form bainite or martensite. O Bainite and martensite are non-equilibrium microstructures and this is an equilibrium phase diagram. This is an outdated diagram. Temperature (°C)
- So what’s the essential difference between oiland vinegar salad dressing and mayonnaise? Learn for yourself: Combine a half cup of pure vegetable oil (olive oil will work) with two tablespoons of vinegar in a bottle, cap it securely, and shake the mixture vigorously. What do you see? Now let the mixture sit undisturbed for an hour. What do you see now? Add one egg yolk to the mixture, and shake vigorously again. Let the mixture stand as before. What do you see after an hour? After two hours? Egg yolk is rich in phosphatidylcholine. Explain why the egg yolk caused the effect you observed.Why is it vital to evaluate measurement models before structural models?(a) What is the amount of cellulose in plant cell? Describe the molec- ular structure of cellulose. (b) Describe the conversion of cellulose to carbon materials.
