Search results
Results from the WOW.Com Content Network
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]
This page was last edited on 11 December 2024, at 08:10 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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]
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 ...
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.
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.
The creation of the discipline of molecular gastronomy was intended to bring together what had previously been fragmented and isolated investigations into the chemical and physical processes of cooking into an organized discipline within food science, to address what the other disciplines within food science either do not cover, or cover in a ...
Because food science is a multi-disciplinary field, food physical chemistry is being developed through interactions with other areas of food chemistry and food science, such as food analytical chemistry, food process engineering/food processing, food and bioprocess technology, food extrusion, food quality control, food packaging, food ...