Soup example

Heat Exchangers Using Non-Newtonian Fluids. Most fluids used in the chemical, pharmaceutical, food, and biomedical industries can be classified as non-Newtonian, ie, the viscosity varies with shear rate at a given temperature. In contrast, Newtonian fluids such as water, air, and glycerin have constant viscosities at a given temperature. Examples of non-Newtonian fluids include molten polymer, aqueous polymer solutions, slurries, coal—water mixture, tomato ketchup, soup, mayonnaise, purees, suspension of small particles, blood, etc. Because non-Newtonian fluids ate nonlinear in nature, these ate seldom amenable to analysis by classical mathematical techniques. 

A remarkable, but (at first sight, at least) naively unimpressive, feature of this rule is its class c4-like ability to give rise to complex ordered patterns out of an initially disordered state, or primordial soup. In figure 3.65, for example, which provides a few snapshot views of the evolution of four different random initial states taken during the first 50 iterations, we see evidence of the same typically class c4-like behavior that we have already seen so much of in one-dimensional systems. What distinguishes this system from all of the previous ones that we have studied, however, and makes this rule truly remarkable, is that Life has been proven to be capable of universal computation. 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

The acceptance is generally a non-linear function of perceived intensity. A simple example is the salt level in a soup which clearly has a level of maximum acceptability between too weak and too salty a taste. 

The electrolyte was a solution of ammonium chloride that bathed the electrodes. Like Plante s electrochemistry of the lead-acid battery, Leclanche s electrochemistry survives until now in the form of zinc-carbon dry cells and the use of gelled electrolyte.12 In their original wet form, the Leclanche electrochemistry was neither portable nor practicable to the extent that several modifications were needed to make it practicable. This was achieved by an innovation made by J. A. Thiebaut in 1881, who through encapsulating both zinc cathode and electrolyte in a sealed cup avoided the leakage of the liquid electrolyte. Modern plastics, however, have made Leclanche s chemistry not only usable but also invaluable in some applications. For example, Polaroid s Polar Pulse disposable batteries used in instant film packs use Leclanche chemistry, albeit in a plastic sandwich instead of soup bowls.1... 

The final main category of non-Newtonian behaviour is viscoelasticity. As the name implies, viscoelastic fluids exhibit a combination of ordinary liquid-like (viscous) and solid-like (elastic) behaviour. The most important viscoelastic fluids are molten polymers but other materials containing macromolecules or long flexible particles, such as fibre suspensions, are viscoelastic. An everyday example of purely viscous and viscoelastic behaviour can be seen with different types of soup. When a thin , watery soup is stirred in a bowl and the stirring then stopped, the soup continues to flow round the bowl and gradually comes to rest. This is an example of purely viscous behaviour. In contrast, with certain thick soups, on cessation of stirring the soup rapidly slows down and then recoils slightly. 

As a second example, consider the partitioning of Cd(II) between two adsorbents—a-TiC and (am)Fe20j.H20. Figure 11 shows Cd(II) fractional adsorption as a function of pH for binary mixtures of these adsorbents under experimental conditions such that Cddl) and SOUp are constant only the surface site mole fraction varies from one end-member to the next. As the site mole fraction shifts between the end-members, the fractional adsorption edges for the binary adsorbent mixtures varies between the limits defined by end-members. In the absence of particle-particle interactions, the adsorbents should act as independent ligands competing for complexa-tion of Cd(II). If this is the case, then the distribution of Cd(II) in such binary mixtures can be described by a composite mass-action expression (13) which includes a separate term for the interaction of Cd(II) with each adsorbent. 

For example, if an excavation needs to be performed, ground water is always an issue. In order to remove the most concentrated mass of soils, one may have to dig below the groundwater table. If you are continually dealing with groundwater in an excavation, more often than not, your excavation bottom below the surface may be a highly liquid soup of... 

There are a large number of industrial processes which employ cavitation as an energy source for the generation of fine emulsions and dispersions. One of the earliest devices which was developed for this purpose was the so-called liquid whistle (see Chapter 7) and this continues to be used widely. Typical examples of the uses of such whistles include the preparation of emulsion bases for soups, sauces or gravies which consist of a premix of water, milk powder, edible oil and fat together with flour or starch... 

There is a family of enzymes that catalyze the attachment of amino acids to then-cognate tRNAs, aminoacyl-tRNA synthetases. There is one or more of these enzymes for each of the 20 amino acids that occur commonly in proteins. Each of these enzymes recognizes (a) a specific amino acid and (b) its cognate tRNA. Imagine a soup of 20 amino acids and 20 tRNAs, one for each amino acid. For example, the aminoacyl-tRNA synthetase for, saline would specifically pick valine out of the soup and catalyze its attachment to the tRNA for valine, tRNA . Simply, we can write the product of the reaction as val-tRNA . This is a lovely example of the role of molecular recognition in a critical life process. 

However, this does not necessarily apply to foods which heat by convection. Jowitt quotes both peas in brine and soup as examples where the process time was doubled in a fluidized bed (22 minutes) compared to a steam-heated retort (11 minutes) for the same total process lethality. However, increasing the fluidized bed temperature by 8K resulted in almost equal process times and approximately equal retention of the heat-sensitive vitamin thiamine. Following the heating and holding stages of the sterilisation operation, the cans were cooled in a fluidized bed in which heat was removed by cooling water passed through finned tubes immersed in the bed (Jowitt and Thorne, 1971). 

In the case of proteins or nucleic acids we do not have two, but several comonomers furthermore we are not dealing with the simple case of radical polymerization, but with the more complex polycondensation. Very little is known about the kinetics of the copolymerization of polycondensates - for example analysis of ta and re has not been done systematically for amino acids. However, a few general points can still be made on the basis of the general principles of copolymerization. One has been already mentioned that the initial composition of amino acids in the prebiotic soup may not correspond to the amino-acid composition in the chain. Thus, the fact that one given amino acid has a very small frequency of occurrence in protein chains may not necessarily mean that this amino acid was not present under prebiotic conditions the low frequency in the chains can simply be the result of the kinetics of polycondensation. Conversely, the presence of preferred residues or short sequences in protein chains might be due to the interplay of kinetic parameters, and have little to do with the initial biological constraints. 

For example, if we have 101 lb of soup in a rather large bowl, and cause one pound to evaporate by blowing across the bowl, the soup will lose 1000 Btu. This heat of evaporation will come at the expense of the temperature of the remaining soup in the bowl that is, each pound of soup will lose 10 Btu. If the specific heat of our soup is 1.0 But/[(lb)(°F)], the soup will cool off by 10°F. 

We have to look at real-world positive behavior as opposed to normative behavior. For organizations the true test of a model is not how well it works, but how well it is used. There are a number of very good reasons why organizations behave very irrationally with respect to their investment in models. There are three examples of this poor behavior the golden goose, the magic mirror, and the stone soup. 

Borden Industrial Food Products, Northbrook, Illinois, manufacture Wyler Soups and Wyler Brand CB-M flavor concentrates. One of the latter, for example, 78-62 Beef Flavor, contains hydrolyzed vegetable protein, dextrose, sucrose, vegetable oil, salt, monosodium glutamate, disodium inosinate, disodium guanylate, onion powder, and garlic powder. They are similar to, but not identical with, Pfizer s CORRAL, which also contains arabinose, cysteine, P-alanine, and glycine. Wyler Brand 78-50 Chicken Flavor also contains some chicken. 

EXAMPLE 21.2. Estimate the annual U.S. production of soup cans. Here the guesses are less certain. We might assume that the average person has soup once every two weeks. With a U.S. population of 300 million the consumption would be(300 x 106 persons)(365 days per year) (1 can per person/14 days) = 8 billion cans/year. If we needed a more accurate number, we could use the Web to find a source that might have figures from can makers. 

Yeast extract, hydrolyzed vegetable protein (HVP), and hydrolyzed plant protein (HPP) as natural additives are a way in which manufacturers include MSG without having to declare it on the label and for this reason they are a health threat created by hidden allergens. Baker s yeast (Saccharomyces cerevisiae), yeast preparation, and yeast extract which are widely used by the food industry as flavoring in, for example, powdered and readymade sauces and soups can develop multiple anaphylactic reactions after ingestion in mold-allergic patients (Airola et al. 2006). 

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