Textural character

Fig. 1 shows, at low magnification, particles of Gouda cheese expectorated after 5 chews. Clearly in this short time span the first subject (top half) has saturated the sample more completely with saliva and caused more extensive melting of the fat, than the second subject (lower half). Such factors may greatly influence the subjects perceptions of the textural character of the cheese. From examination of mastication patterns it may be possible to determine which factors are influential in assessment of food texture. 

Structure of sediments. The properties of iron hydroxide sediments—color, density and degree of dispersion, texture, character of heating curves, dif-fractograms, and paramagnetic resonance spectra—depend on many factors, the most important of which are not only the aging time, but also the pH of the medium, character of the original solutions (ionic or colloidal), and presence of electrolytes. 

L. Ciaralli, R. Giordano, G. Lombardi, E. Beccaloni, A. Sepe, S. Costantini, Antarctic marine sediments distribution of elements and textural characters, Microchem. J., 59 (1998), 77-88. 

That the savage resides at the borders of our imagined national community has textured American political life from the Indian Wars to the Gulf War debates over actual policies regarding actual savages work a kind of homogenizing magic on the homefront, just as experience itself— as soldier, nurse, or captive—casts the racial character of citizenship in stark relief. For most Americans it is not Finerty s experience but his... 

Pigments such as melanin and hemosiderin These differ in texture and color from the chromogen but may be difficult in interpretation. However, the negative control will demonstrate their true character, and by using a chromogen of a contrasting color (i.e., AEG stains positive cells a red color), this problem can be minimized. 

Even minor characters must have texture. Imagine your character is in a store buying a pack of cigarettes. Here is the bland version ... 

The cohesive-elastic character of gluten is the basis for many vegetarian-simulated meat products where it holds ingredients and provides chewy texture. It must be cautioned that, because of its highly cohesive properties, native gluten may not be compatible with and serve as an adhesive for some ingredients. 

In the light of the above, the influence of all types of textural orientations in the test material on its hardness needs no wider substantiation, and their magnitude and character should help determine a suitable hardness measuring technique in individual cases. 

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