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This is the access page to the free molarity calculators designed by Dr Michael Mullan. It is not unusual for students and others to miscalculate the volumes of solutions or the weight of compounds required to produce solutions. The molarity calculators accessed here should enable students and others to check their calculations.
Dr Cecilia Hegarty is a lecturer in Entrepreneurship and works at the Northern Ireland Centre for Entrepreneurship (NICENT). NICENT is a partnership between the University of Ulster, Queen's University Belfast and the College of Agriculture, Food and Rural Enterprise (CAFRE). NICENT is committed to leading the development of entrepreneurship education in higher education in Northern Ireland. NICENT was established in 2000, and funded by the Office of Science and Technology (OST) and Invest Northern Ireland. It is one of 13 Science Enterprise Centres across the UK.
There will be occasions when a food manufacturer wishes to use a different, but equivalent lethal thermal process. How does the processor calculate the equivalent process?
This article explains how to calculate an equivalent thermal or heat process at a higher or lower temperature and provides access to a free On Line calculator for checking your calculations.
Providing that the F value at Tref and the z value are known then the F value at the required temperature, T, can be calculated using equation 1.
Equation 1 has been derived from Stumbo (1973).
Why is the freezing curve of an ice cream or gelato mix important?
Freezing curves are useful in developing new ice cream and gelato products and predicting the hardness of the ice cream produced from particular mixes at designated temperatures, including the serving temperature. Curves can also be used to predict sensitivity to heat shock, storage stability and resistance of packaging materials to deformation during distribution and storage.
The infection of a growing bacterial culture with phage is initiated by the adsorption of the phage to the host cell. The specificity of adsorption of lactococcal phages and the location of phage receptor substances have been studied and has been reviewed (Lawrence et. al., 1976).
Characteristics (Denomination of Protected Origin 12 June 1996) - Grana Padano is a cylindrical cheese with a diameter of 35-40 cm, an edge of 18-25 cm and a weight of 24-40 kg. Ripening lasts at least 270 days. The crust is hard, regular with a dark beige colour. The dough is white or pale-yellow with very small and sparse holes. The texture is solid, granular and the odour aromatic with almond characteristics. The taste is very savoury and mainly salty.
What are starter concentrates?
- Written by Emily Haque and Rattan Chand
Milk is an excellent source of well balanced nutrients and also exhibits a range of biological activities that influence digestion, metabolic responses to absorbed nutrients, growth and development of specific organs, and resistance to disease. These biological activities are mainly due to the peptides and proteins in milk. However, some of the biological activity of milk protein components is latent, and is released only upon proteolytic action. Bioactive peptides are produced during digestion of milk in the gastrointestinal tract, and also during fermentation and food processing.
I have included a range of calculators e.g. aids for determining yield, milk component retention in cheese manufacture, ice-cream mix composition and the F-value of thermal processes. Wizards to help students produce correctly cited references have also been included. These aids are included for the use of students and trainees and are not intended for commercial use or to replace support from lecturers and tutors.
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