This class was created by Brainscape user Isa Damen. Visit their profile to learn more about the creator.
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Isa Damen
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Decks in this class (8)
chapter 2
Give a plausible explanation for ...,
Give a plausible explanation for ...,
The experimentalist repeats the e...
7
cards
chapter 5
Which structural changes occur du...,
How come that at low ionic streng...,
Why do the gels become more turbi...
5
cards
chapter 6
What are the 4 types of copolymers,
Polycation,
Polyanion
10
cards
chapter 6 - 2
How does the solubility of a poly...,
How does the viscosity of a solut...,
How does c of a polyampholyte var...
4
cards
chapter 7
Name three flour based sauces,
Name three emulsion based sauces,
Describe the mechanism responsibl...
10
cards
chapter 7 -- 2
What is the mechanism responsible...,
Name one aspect which is importan...,
Name three routes to stabilise an...
13
cards
chapter 9
When is a foam considered to be s...,
Explain disproportionation,
What are casein micelles and name...
11
cards
chapter 9 --2
Why is cream a better help in the...
1
cards
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food physics
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