what other solutions do you find at home list down below at least five prodects you found at home Ang describe them in their observable characteristics in table 1
Coffee aroma descriptors include Flowery, nutty, smoky, herby, while taste descriptors include acidity, bitterness, sweetness, saltiness and sourness. The level of roasting impacts aroma profiles.
2. Tea
There are many different types of tea; some, like Chinese greens and Darjeeling, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.
3. Juice
The physical properties of the juice related to ease of reconstitution, include moisture content, apparent density, true density and respective particle porosity, the instantanisation properties (penetration, wetting, dispersibility, and solubility), particle size and distribution
4. Bleach
Bleaching powder, a solid combination of chlorine and slaked lime, introduced in 1799 by Scottish chemist Charles Tennant, was thereafter produced in large quantity to bleach cloth and paper.
5. Salt
Salty, white in color, disinfecting, and can be used in preservation. Milk - Refreshing, white in color, high in protein and colloidal in nature. Honey - Sweet, syrupy fluid, pleasant aroma and natural occurring. Baking soda - White in color, no odor and releases carbon dioxide while reacting with acids.2
Answers & Comments
Answer:
1. Coffee
2. Tea
3. Juice
4. Bleach
5. Salt
Observable Characteristics
1. Coffee
Coffee aroma descriptors include Flowery, nutty, smoky, herby, while taste descriptors include acidity, bitterness, sweetness, saltiness and sourness. The level of roasting impacts aroma profiles.
2. Tea
There are many different types of tea; some, like Chinese greens and Darjeeling, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.
3. Juice
The physical properties of the juice related to ease of reconstitution, include moisture content, apparent density, true density and respective particle porosity, the instantanisation properties (penetration, wetting, dispersibility, and solubility), particle size and distribution
4. Bleach
Bleaching powder, a solid combination of chlorine and slaked lime, introduced in 1799 by Scottish chemist Charles Tennant, was thereafter produced in large quantity to bleach cloth and paper.
5. Salt
Salty, white in color, disinfecting, and can be used in preservation. Milk - Refreshing, white in color, high in protein and colloidal in nature. Honey - Sweet, syrupy fluid, pleasant aroma and natural occurring. Baking soda - White in color, no odor and releases carbon dioxide while reacting with acids.2