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The Bouma sequence specifically describes the ideal vertical succession of structures deposited by low-density (i.e., low sand concentration, fine-grained) turbidity currents. An alternate classification scheme that is generally called the Lowe sequence exists for the ideal vertical sequence of structures deposited by high-density flows. [2]
As a consequence, a slightly different set of sedimentary structures develops in turbidites deposited by high-density turbidity currents. This different set of structures is known as the Lowe sequence, which is a descriptive classification that complements, but does not replace, the Bouma sequence. [2]
Turbidity is the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye, similar to smoke in air. The measurement of turbidity is a key test of both water clarity and water quality. Fluids can contain suspended solid matter consisting of particles of many different sizes.
Although the deposits of all four types of sediment support mechanisms are found in nature, pure grain flows are largely restricted to aeolian settings, whereas subaqueous environments are characterized by a spectrum of flow types with debris flows and mud flows on one end of the spectrum, and high-density and low-density turbidity currents on the other end.
Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product. Examples of formulated IMF are confectioneries and pet food.
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
These are probably best described as flame structures, or perhaps ball-and-pillow structures. Backpack is around half a meter high. A small reverse fault runs through the outcrop in the centre of the image. Soft-sediment deformation structures develop at deposition or shortly after, during the first stages of the sediment's consolidation. This ...
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.