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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.
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]
MICROORGANISM TYPE ( Bacterium / Fungus ) FOOD / BEVERAGE Acetobacter aceti: bacterium: chocolate [1]Acetobacter aceti: bacterium: vinegar [2]Acetobacter cerevisiae
In turbidites dish structure usually forms within Bouma C, occasionally also within Bouma B. Good examples of dish structure can be seen for instance in the Jack Fork Group in Oklahoma, in Ordovician turbidites at Cardigan in Wales, in deep-sea fan deposits near San Sebastián in Spain and in the Cerro Torro Formation of southern Chile.
Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served ...
Many products must meet filtration requirements, for example: brewers must meet certain requirements during the production of certain alcohols including malt beverages (beer, ale, etc.). [9] It is common that beer filtration must remove the turbidity , ( yeast , hops resin, calcium oxalate ) which can leave harmful microorganisms and affect the ...
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.