Lecithin is present in all living cells and is a significant constituent of nerve and brain cells. Pure lecithin is white and waxy and darkens when exposed to air. Commercial lecithin is brown to light yellow‚ and its consistency varies from plastic to liquid. Commercial lecithin‚ most of which comes from soya bean oil‚ which may be GM‚ contains a mixture of phosphoglycerides containing principally lecithin‚ cephalin and phosphatidyl inositol. Other sources are egg yolk‚ from where it was originally obtained
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5 PARAMETERS OF SIZING EQUATIONS 5.1 Recovery factor FL 5.2 Coefficient of incipient cavitation xFZ and coefficient of constant cavitation Kc 5.3 Piping geometry factor Fp 5.4 Combined liquid pressure recovery factor and piping geometry factor of a control valve with attached fittings FLP 5.5 Liquid critical pressure ratio factor FF 5.6 Expansion factor Y 5.7 Pressure differential ratio factor xT 5.8 Pressure differential ratio factor for a valve with attached fittings xTP 5.9 Reynolds
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Density value of 60 lbft3 to kgm3‚ Ans: 961.1 kg/m3 b. Energy value of 1.7 ×103Btu to kJ‚ Ans: 1.8 x 103 kJ c. Enthalpy value of 2475 BtulbtokJkg‚ Ans: 5756 kJ/kg d. Pressure value of 14.69 psig to kPa‚ Ans: 201.88 kPa e. Viscosity value of 20 cp to Pa∙s‚ Ans: 2 x 10-2 Pa∙s Table of Conversion Factor 1 lb | 0.454 kg | 1 ft | 0.305 m | 1 Btu | 1.055 kJ | 1 psia | 1 psig‚ pound-force per square inch gauge - 14.69 | 1 psia‚ pounds
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INDIVIDUAL FINAL EXAM SPECIALISATION COURSE OPERATIONS AND SUPPLY CHAINS Read this carefully This exam is a closed book exam: you are not allowed to have books‚ articles‚ notes etc. on your desk. Please take care of your handwriting. You need to be very specific about which question you are answering - it is noticed here that often one question exists of several sub questions. Please explain all your answers and write down your name and student number on each sheet
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measures a physical quantity and converts it into a signal which can be read by an observer or by an (today mostly electronic) instrument. For example‚ a mercury-in-glass thermometer converts the measured temperature into expansion and contraction of a liquid which can be read on a calibrated glass tube. A thermocouple converts temperature to an output voltage which can be read by a voltmeter. For accuracy‚ most sensors are calibrated against known standards. Sensors are used in everyday objects such as
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different liquids by layering them on top of each other. By doing this experiment‚ one is able to find out which liquid is the most dense; with the order ascending
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principle is of critical use inaerodynamics.[4] Daniel Bernoulli‚ an eighteenth-century Swiss scientist‚ discovered that as the velocity of a fluid increases‚ its pressure decreases The relationship between the velocity and pressure exerted by a moving liquid is described by the Bernoulli’s principle: as the velocity of a fluid increases‚ the pressure exerted by that fluid decreases. Airplanes get a part of their lift by taking advantage of Bernoulli’s principle. Race cars employ Bernoulli’s principle
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Both egg white and whipping cream foams are air in liquid however‚ whipped cream foam is milk and sugar whipped together to incorporate air and an egg foam is an egg white whipped to incorporate air. The protein within the egg white surrounds the air bubbles in the liquid helping to stabilize the foam. The milk contains casein that also stabilizes the air bubbles within foam. The sugar in the milk helps to create stable foam by being part liquid phase and interacting at the interface layer. The
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Introduction A. Background of the study Due to the overwhelming demand of plastic bag production and its effects on our environment‚ our landfills are crammed with these non biodegradable materials. Substances used in the manufacturing brought forth various harmful chemicals which worsen over time. As the destructive compounds such as Chloroflourocarbon were introduced‚ the complete deprivation of the Ozone Layer starts. However‚ scientists and nature preservers alike managed to overthrow this
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70904-970 Bras´lia‚ DF‚ Brazil o ı ı ı Received 10 January 2005; received in revised form 28 April 2005; accepted 17 May 2005 Available online 24 June 2005 Abstract Diesel properties determined by ASTM reference methods as cetane index‚ density‚ viscosity‚ distillation temperatures at 50% (T50) and 85% (T85) recovery‚ and the total sulfur content (%‚ w/w) were modeled by FTIR-ATR‚ FTNIR‚ and FT-Raman spectroscopy using partial last square regression (PLS) and artificial neural network (ANN) spectral
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