Hand texturing

Navard Patrick. Formation of hand textures in hydroxypropylceUnlose liquid crystals. J. Polym. Sci. B. 24 no. 2 (1986) 435 2. 

The description of a soil in relation to the amount of mineral material, clay, silt and sand, is called the soil texture. There are large variations in the texture of soils found on farms. Soil texture can be analysed accurately in a laboratory but can also be assessed in the field using hand texturing. 

Hand texturing is a very quick and simple teehnique with praetice it can be a reasonably accurate method of analysis. It uses the differenee in feel and binding properties of moist soil to differentiate between the textural classes. The main characteristics of the three mineral fractions are as follows. 

Proteins can be bonded onto substrates by chemical treatments or ionization methods such as y-ray irradiation. However, with such treatments, special attention should be paid to residues from the chemical reagents and property changes in the substrate. On the other hand, texturization by the salt casting method needs only sodium chloride, which, even if not completely removed, is not harmful biologically, and does not change the chemical or mechanical properties of the substrate. We believe that glutaraldehyde-treated gelatin on textured substrates is one of the best materials for use in blood pumps and is useful for other biomaterial applications as well. 

The components in catalysts called promoters lack significant catalytic activity tliemselves, but tliey improve a catalyst by making it more active, selective, or stable. A chemical promoter is used in minute amounts (e.g., parts per million) and affects tlie chemistry of tlie catalysis by influencing or being part of tlie catalytic sites. A textural (structural) promoter, on tlie otlier hand, is used in massive amounts and usually plays a role such as stabilization of tlie catalyst, for instance, by reducing tlie tendency of tlie porous material to collapse or sinter and lose internal surface area, which is a mechanism of deactivation. 

Soft-wheat flours are sold for general family use, as biscuit or cake flours, and for the commercial production of crackers, pretzels, cakes, cookies, and pastry. The protein in soft wheat flour mns from 7 to 10%. There are differences in appearance, texture, and absorption capacity between hard- and soft-wheat flour subjected to the same milling procedures. Hard-wheat flour falls into separate particles if shaken in the hand whereas, soft-wheat flour tends to clump and hold its shape if pressed together. Hard-wheat flour feels slightly coarse and granular when mbbed between the fingers soft-wheat flour feels soft and smooth. Hard-wheat flour absorbs more Hquid than does soft-wheat flour. Consequently, many recipes recommend a variable measure of either flour or Hquid to achieve a desired consistency. 

A process has been developed (139) whereby up to 80% of the oil can be removed from whole, raw peanuts without the use of solvent. In this process, the blanched peanuts are brought to a proper moisture content, pressed mechanically, and then reshaped or reconstituted by dipping in hot water subsequently they can be roasted and salted, or used in confections or other formulations. Defatted peanuts may also be ground into meal and added to cookies, cakes, and many other products, where they impart a distinctly nutty flavor and cmnchy texture. On the other hand, the resulting high grade oil is refined and employed in cooking and industrial products. This process can also be used for pecans, walnuts, almonds, Brazil nuts, cashews, and other nuts (140-142). 

Since PAN-based carbon fibers tend to be fibrillar in texture, they are unable to develop any extended graphitic structure. Hence, the modulus of a PAN-based fiber is considerably less than the theoretical value (a limit which is nearly achieved by mesophase fibers), as shown in Fig. 9. On the other hand, most commercial PAN-based fibers exhibit higher tensile strengths than mesophase-based fibers. This can be attributed to the fact that the tensile strength of a brittle material is eontrolled by struetural flaws [58]. Their extended graphitic structure makes mesophase fibers more prone to this type of flaw. The impure nature of the pitch preciusor also contributes to their lower strengths. 

Texture is one of the most important organoleptic characteristics of olives, on the other hand, the physical resistance of the fruit to some manipulations such as depiting is also related to it. 

The Naff-Larkin-Freeman association contains fine- to medium-textured soils, moderately-well to well-drained. The Garrison-Marble-Springdale soils, on the other hand, are gravelly and sandy (coarse-textured) and are "somewhat-excessively" to "excessively drained (USDA, 1968). In addition to the soil textures, water permeabilities are described qualitatively for these soils, leading to the estimated range of intrinsic permeabilities shown in Table III for these two soil associations. 

By wholesomeness is generally implied safe consumption. In this respect, irradiated foods have made great progress (vide supra). On the other hand in most countries there are additional demands on the color, texture and the like, of the... 

The difference between the upper and the lower curves for phase composition and texture, at equal water activity, is the result of the solid gain after osmotic treatment. The higher the solid uptake, the higher the difference in texture. Compared to simple air dehydration, the combination of osmotic dehydration and air dehydration can produce a softer product at low water activity, which is more pleasant to eat by hand, or to incorporate into pastry, ice cream, cheese, yogurt (Giangiacomo et al., 1994), and so on. 

Tofu has long been a source of protein in the Orient. It has much the same importance to the people of the Orient that meats, eggs and cheese have for the people in Western Countries. Tofu is usually sold in the form of a wet cake with a creamy-white color, smooth custard-like texture and a bland taste. It is highly hydrated and, depending on the water content, tofu products with different characteristics can be produced. The typical oriental type of tofu has a water content about 85%. Japanese prefer tofu having a smooth, fragile texture that contains about 88% water. The Chinese, on the other hand, produce many types of firm products with a chewy meatlike texture and a water content as low as 50-60%. Western consumers like tofu with a firm texture therefore, tofu found in the U.S. supermarkets contains 75-80% water. 

PTT POY yams were textured by the false-twist method at 140 to 160 °C. Crimp development was almost twice as high as PET, with crimp contraction reaching about 50 %. When PTT yams with a high level of crimp contraction are knitted into stretch fabrics, the amount of stretch achieved is equivalent to PET stretch fabrics incorporated with 6 to 8 % of Spandex [89], In addition to stretch, PTT fabrics tend to have softer hand and better drape than PET. Since they do not absorb moisture like nylon, PTT fabrics also have a desirable dry touch and comfort. 

There are two methods for texture pattern intensity measurements described in [3]. The first approach is to perform integration of a small region at the centre of the arc-shaped reflection. It can be done by hand and has been used by Vainshtein, Zvyagin and others. 

Share my pleasure at this puzzle and its resolution," said the darker to the older, and he passed his hand across his companion s eyes. The older man then stood in the dream and watched the puzzle—a world of form and law, interlocking wheels and passion and intellect—unfold. He passed into its species and empires, dynastic families and individual men of genius, he became its philosophers and weathered its catastrophes. He felt the texture and tone of all the beings in the world his friend had created. He sought the secret pattern his friend, he knew, had surely hidden in his creation, for this was a game that they often played. 

In practice, the application of x-ray measurement techniques to thin films involves some special problems. Typical films are much thinner than the penetration depth of commonly used x-rays, so the diffracted intensity is much lower than that from bulk materials. Thin films are often strongly textured this, on the other hand, results in improved intensity for suitable experimental conditions but complicates the measurement problem. Measurements at other than ambient temperature, not usually attempted with bulk materials, constitutes additional complexity. Since typical strains are on the order of 1 X 10 , measurements of interplanar spacing with a precision of the order of 1 X 10 are needed for reasonably accurate results hence, potential sources of error must be kept to a low level. In particular, the sample displacement error can be a major source of difficulty with a heated sample. The sample surface must remain accurately on the axis of the instrument during heating. 

---