Storage history

Depending on charge characteristics and storage history, charge resistance may be many times this value. 

The density of bulk milk (4% fat and 8.95% solids-not-fat) at 20°C is approximately 1030 kg m 3 and its specific gravity is 1.0321. Milk fat has a density of about 902 kg m " 3 at 40°C. The density of a given milk sample is influenced by its storage history since it is somewhat dependent on the liquid to solid fat ratio and the degree of hydration of proteins. To minimize effects of thermal history on its density, milk is usually prewarmed to 40-45°C to liquify the milk fat and then cooled to the assay temperature (often 20°C). 

Fresh fruit or vegetable juices should have a low percentage of polymeric color (usually less than 10%), while processed samples and materials subjected to storage abuse will be much higher (30% or more). This is highly variable, dependent on the commodity, processing conditions, and storage history. 

It is important whether the various structural elements can be said to constitute phases or not. If not, we generally have a so-called lyophilic system, which is in principle in equilibrium. In most foods, structural elements do constitute phases, which implies that they have phase boundaries in which free energy is accumulated. This means an excess of free energy, hence a lyophobic system it costs energy to make it, and it is inherently unstable. The properties of such foods thus depend on the manufacturing and storage history and, for natural foods, on growth conditions. 

Hydrocharger charge and effluent 3.5 storage history, charge fouling resistance... 

Under the broad heading of test conditions should be included the manner of preparation of the material being tested and its storage history, as well as the more obvious parameters such as test temperature, velocity of test, etc. While it is recognized that the result obtained depends on the conditions of the test, it is not always obvious that some of these conditions may have been established before the samples were received for testing. Sometimes... 

Molecular-weight distribution Processing conditions and sterilization process Annealing and storage history... 

The major products of lipase action are free (unesterified) fatty acids of which polyunsaturated fatty acids (PUFA) represent 60% of the total. When water is added to the milled products, a rapid oxidation of PUFA occurs, the extent of which is determined by the concentration of PUFA and, hence, by the storage history of the material. The oxidation process is described elsewhere in these proceedings. 

The amounts and the proportions of secondary oxidation products depend upon the storage history of the material. For example, when doughs containing C-linoleic acid were prepared from freshly-milled wholemeal and from wholemeal that had been stored for 9 months at 20 C, the distribution of C-labelled products differed markedly (Table 1). Hydroperoxides (FAHPO) predominated in the dough from stored wholemeal, whereas secondary oxidation products contained most of the C-counts when freshly-milled wholemeal was used. 

The nature of the real surface depends on its formation, handling, and storage history. In order to have reproducible film properties, the substrate surface must be reproducible. This reproducibility is attained by careful specification of the substrate material, incoming inspection procedures, surface preparation, and appropriate handling and storage of the material. 

Storage history between stopping hydration and analysis, e.g. storage in desiccator and waiting time in auto sampler... 

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