منابع مشابه
The taste of carbonation.
Carbonated beverages are commonly available and immensely popular, but little is known about the cellular and molecular mechanisms underlying the perception of carbonation in the mouth. In mammals, carbonation elicits both somatosensory and chemosensory responses, including activation of taste neurons. We have identified the cellular and molecular substrates for the taste of carbonation. By tar...
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Butter, margarine and butter oil are three products which consume daily by Iranian’scommunity. Detection of type and existence of synthetic antioxidants (SAs) quantities in the margarine, butter and butter oil samples is so important in point of view of the safety. For this purpose, peroxide value (PV), oxidative stability (OS), iodine value (IV), fatty acid analysis (FA), type and amount of SA...
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Introduction The multiple melting points of triglycerides have been known and studied for more than a century by numerous workers. The ability of fat to undergo polymorphic changes is important mainly due to its effect on product texture and appearance. Polymorphic resolidification during storage of cocoa butter into higher melting forms can destroy the smooth glossy appearance of a confectione...
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Concrete carbonation, i.e. the reaction of alkaline species (inside the concrete) with atmospheric carbon dioxide, is one of the major physicochemical processes compromising the service life of concrete structures. While the main carbonation reaction is that of calcium hydroxide, other constituents such as calcium silicates or calcium-silcate hydrates in the concrete can also carbonate. Many au...
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Globally, coal-fired power plants are the largest industrial source of carbon dioxide (CO2). CO2 emissions from flue gas have potential for direct mineralization with electrostatic precipitator fly ash particles in the field. Demonstration scale accelerated mineral carbonation (AMC) studies were conducted at the Jim Bridger Power Plant, a large coal fired power plant located in Wyoming, USA. AM...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1925
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(25)93967-7