Design an experiment to show the effects of marination on the textural properties of the meat.

The most common application of using combined effects of acids, salts, and enzymes on protein denaturation in food preparation is meat marination. Marination enriches the flavor, increases the water retention, and improves the tenderness of the meat. The major ingredients used in marinades include salt solutions (2%); acidic ingredients, such as vinegar; and the enzymes, such as papain, bromelain, or enzyme-containing ingredients, such as onion.

 

Design an experiment to show the effects of marination on the textural properties of the meat.

find the cost of your paper

Explain why attenuation is not a big problem in PET.

Consider a 2-D object consisting of two triangle compartments, as shown in Figure P9.4. Suppose a solution containing a 511 KeV gamma ray emitting radionuclide with concentration f = 0.5….

Give the mean and the variance of the reconstructed image, mean[ˆ f(x, y)] and var[ˆ f(x, y)].

Ignoring the inverse square law and attenuation, an approximate reconstruction for SPECT imaging is given by where c˜() =  {||W()} and W() is a rectangular windowing filter that cuts off at = 0…..

Find the numerical responses in each to an event in crystal C(4, 6).

Suppose a PET detector comprises four square PMTs (arranged as a 2 by 2 matrix) and a single BGO crystal with slits made in such a way that it is….