Raspberry structure

Polymer dispersions with a heterogeneous particle structure - a special particle morphology consisting of a number of phases - have recently become of interest Examples are particles with a core/sheU structure or two coexistent polymer phases, particles with a raspberry structure, etc. The particle morphology may be thermodynamically preferred in the case of polymers with reduced chain mobiHty or even in the case of relatively low cross-hnldng, it is mostly kinetically controlled morphologies that are frozen. This enables product properties with even contradictory requirements to be achieved better, for example low film formation temperature, but maximum blocking resistance or hardness of the polymer (Fig. 1-3). 

Donzelli, F., Fuganti, C., Mendozza, M., Pedrocchi-Fantoni, G., Servi, S. and Zucchi, G., On the stereochemistry of the Baeyer-Villiger degradation of arylalkylketones structurally related to raspberry ketone by Beauveria bassiana. Tetrahedron Asymm., 1996, 7, 3129-3134. 

Chemical and spectroscopic evidence has been provided for the structure of 10-epijunenol (308), a new member of the rare c/s-eudesmane group of sesquiter-penoids."" Rosifoliol, a component of the leaf oil of Australian native raspberry (Rubus rosifolius) has been assigned structure (309) on the basis of its spectroscopic... 

In contrast, raspberry and core shell structures are formed when in both stages a non ionic surfactant, i.e., nonylphenol ethoxylated poly(ethylene glycol) and sodium persulfate are used. 

Figure 3.1 The structure of the soft fruits, (a) Currants, e.g. blackcurrant (Ribes) (b) raspberry (Rubus) (c) achenes, e.g. strawberry (Fragaria).

The wines produced from Touriga Franca are characterized by an intense color (ruby tending to violaceous), associated with a complex, fine, and fruity aromas. Red fruits (such as raspberry and cherry), berries (blackberry), and floral notes are dominant attributes of its aroma. Previous work has shown that wines from Touriga Franca possess a high concentration of free terpenols, but lower than those that characterize Touriga Nacional wine (Oliveira et al., 2006). The wines also possess a light herbaceous taste combined with a full-bodied structure. These wines have fine sensory qualities (Bohm, 2007). 

Coarser spray droplets yield larger granules which tend to a raspberry coalesced, rather than an onion skin layered, structure. This effect is diminished the larger the ratio of granule size to droplet size. 

The genesis of pyrite has claimed the attention of many workers. Pyrite has been synthesized chemically in the laboratory under a variety of temperatures and pressures (Berner, 1964a Roberts et al., 1969 Rickard, 1969). Pyrite framboids, so named because of their raspberry-like texture when viewed under a microscope, are found in clay sediments and silts, or as infillings of foram, diatom, or radiolarian tests. Biotic and abiotic mechanisms have been proposed for their formation (Schneiderhohn, 1923 Schou-ten, 1946 Love, 1965 Rickard, 1970). More recently, structures have been synthesized in the laboratory which resemble the pyrite framboids found in marine sediments (Berner, 1969 Farrand, 1970 Suna awa et al., 1971 Sweeney and Kaplan, 1973). On the basis of experiments with stable isotope... 

Mother Nature wasn t joking around when she drew the blueprint for red raspberries. Delicate in both structure and taste, the red raspberry is a storehouse of nutrients packed in a unique, tasty, exotic form that distinguishes it among superfruits as a beautiful garnish for desserts and snacks. 

Further analysis of the raspberry PKS genes has shown that the proteins coded by the five genes have the seven conserved cysteines at positions 30,60,84,130,164,190 and 341. Cysteines at these conserved locations are likely to have structural functions, because in addition to the CHS from which the consensus sequence derives, they were found at identical or similar locations in Arachis hypogea STS, in the Gerbera hybrida 2-pyrone synthase (2PS), in the Ruta graveolens acridone synthase (ACS), the Rheum palmatum benzalacetone synthase (BAS) and in the aleosone synthase (ALS) (Abe et al., 2004). 

Two simple principles govern the process of freezing the food must be as fresh as possible and it should be frozen rapidly. Fast-freezing limits the disruption of a food s cell structure—although no matter how fast and efficiendy you freeze food its structure will inevitably break down a frozen raspberry will never look the same as a fresh one. A freezer should operate at - 0.5° F (-18° C) or below. At this temperature, the bacteria that spoil food cannot grow. 

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