Sourcing Lithic Artifacts by Instrumental Analysis

It is shown that the uncertainty remaining after a qualitative, identification, chemical or instrumental analysis depends on the structure of the reagent and of the reacting component, on the physico-chemical properties of the arising substance and, in the case of an instrumental proof, also on the properties of the device used.

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Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation

LWT ◽

10.1016/j.lwt.2020.110641 ◽

2021 ◽

Vol 138 ◽

pp. 110641

Author(s):

Dandan Pu ◽

Yuyu Zhang ◽

Baoguo Sun ◽

Fazheng Ren ◽

Huiying Zhang ◽

...

Keyword(s):

Sensory Evaluation ◽

Instrumental Analysis ◽

Oral Processing

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DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

International Journal of Molecular Sciences ◽

10.3390/ijms22147276 ◽

2021 ◽

Vol 22 (14) ◽

pp. 7276

Author(s):

Ryszard Rezler

Keyword(s):

Molecular Structure ◽

Conformational Changes ◽

Potato Starch ◽

Textural Properties ◽

Instrumental Analysis ◽

Rheological Parameters ◽

Water Type ◽

Dynamic Mechanical ◽

Fat Emulsions ◽

Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

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Instrumental Analysis of the Performance Characteristics of Rigid Urethane Foaming Systems

Journal of Cellular Plastics ◽

10.1177/0021955x6900500302 ◽

1969 ◽

Vol 5 (3) ◽

pp. 159-172 ◽

Cited By ~ 17

Author(s):

Roger Jennings

Keyword(s):

Performance Characteristics ◽

Instrumental Analysis

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Las Madres in the Light of Anasazi Migrations

American Antiquity ◽

10.2307/277980 ◽

1964 ◽

Vol 29 (4) ◽

pp. 449-454 ◽

Cited By ~ 5

Author(s):

Bertha P. Dutton

Keyword(s):

New Mexico ◽

Tree Ring ◽

Ceramic Materials ◽

Burial Practices ◽

Mesa Verde ◽

Lithic Artifacts ◽

Regional Types

AbstractThe site of Las Madres near Galisteo, New Mexico, has yielded a provocative array of culture traits, each deviating from recognized Anasazi norms. Regional types of black-on-white sherds were encountered, accompanied by variants. Few Glaze I Red sherds appeared on the surface, but excavations revealed them in considerable quantity from top to bottom; there are fewer Glaze I Yellow and Polychrome representations. Tree-ring dates and ceramic materials indicate occupation from the late 1200's to about 1370. A transitional situation is suggested by bird bones, pottery variations, absence of formalized building plan, eclectic burial practices, and lithic artifacts. There is no evidence of direct migration of Mesa Verde people into the Galisteo region.

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