Podcast
Questions and Answers
What characterizes the flow curve of random coil polysaccharides at low shear rates?
What characterizes the flow curve of random coil polysaccharides at low shear rates?
- Viscosity is independent of shear rate (correct)
- Entanglements are broken
- Biopolymers tend to align
- Viscosity decreases as shear rate increases
What happens to the viscosity of random coil polysaccharides as shear rate increases?
What happens to the viscosity of random coil polysaccharides as shear rate increases?
- Viscosity decreases (correct)
- Viscosity fluctuates
- Viscosity remains constant
- Viscosity increases
How does carboxymethyl cellulose (CMC) differ from xanthan gum in terms of rheological behavior?
How does carboxymethyl cellulose (CMC) differ from xanthan gum in terms of rheological behavior?
- Neither CMC nor xanthan gum exhibit any rheological behavior
- CMC has similar viscosity over a wide range of shear rates (correct)
- Both CMC and xanthan gum have shear thinning behavior
- Xanthan gum has similar viscosity over a wide range of shear rates
What is the key difference in rheological behavior between carboxymethyl cellulose (CMC) and xanthan gum?
What is the key difference in rheological behavior between carboxymethyl cellulose (CMC) and xanthan gum?
Why do rotational viscometer readings show similar viscosities for carboxymethyl cellulose (CMC) and xanthan gum?
Why do rotational viscometer readings show similar viscosities for carboxymethyl cellulose (CMC) and xanthan gum?
What happens to xanthan gum's viscosity at a shear rate of 50 1/seconds?
What happens to xanthan gum's viscosity at a shear rate of 50 1/seconds?
Why is a sample with low viscosity more likely to result in higher perceived flavor or taste intensity?
Why is a sample with low viscosity more likely to result in higher perceived flavor or taste intensity?
In the context of the text, what is the significance of the 'viscous blob' in relation to flavor and taste perception?
In the context of the text, what is the significance of the 'viscous blob' in relation to flavor and taste perception?
Which of the following is NOT a capability required of a panel during the assessor screening process for quantitative descriptive analysis (QDA)?
Which of the following is NOT a capability required of a panel during the assessor screening process for quantitative descriptive analysis (QDA)?
Why is it important to select sensory terms that are relevant to the samples during the assessor screening process for quantitative descriptive analysis?
Why is it important to select sensory terms that are relevant to the samples during the assessor screening process for quantitative descriptive analysis?
What is a key focus during sensory profiling in product assessment?
What is a key focus during sensory profiling in product assessment?
What is an important step after vocabulary development in the assessor screening process for quantitative descriptive analysis (QDA)?
What is an important step after vocabulary development in the assessor screening process for quantitative descriptive analysis (QDA)?
