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"retrogradation" Definitions
  1. the action or process of retrograding
"retrogradation" Antonyms

24 Sentences With "retrogradation"

How to use retrogradation in a sentence? Find typical usage patterns (collocations)/phrases/context for "retrogradation" and check conjugation/comparative form for "retrogradation". Mastering all the usages of "retrogradation" from sentence examples published by news publications.

Retrogradation is referred to as "staling" in the baking industry.
The retrogradation of wheat starch in bread is responsible for staling.
Chemical modification of starches can reduce or enhance the retrogradation. Waxy, high amylopectin, starches also have a much less tendency to retrogradate. Additives such as fat, glucose, sodium nitrate and emulsifier can reduce retrogradation of starch .
Aged waffle samples displayed a starch retrogradation peak that increased with storage time due to the fact that more crystalline structures were present. Starch retrogradation is mentioned previously in this paper. The enthalpy value for melting of starch crystals increased with storage time as well.
It can also explain retrogradation, which happens when planets appear to reverse their motion through the zodiac for a short time. Modern historians of astronomy have determined that Eudoxus' models could only have approximated retrogradation crudely for some planets, and not at all for others. In the 2nd century BC, Hipparchus, aware of the extraordinary accuracy with which Babylonian astronomers could predict the planets' motions, insisted that Greek astronomers achieve similar levels of accuracy. Somehow he had access to Babylonian observations or predictions, and used them to create better geometrical models.
The other three acts of Panchakritya - creation, maintenance and destruction are done below suddhavidya. These five tattvas are the Absolute which leads to the moksha of souls. Or this five tattvas can be seen as retrogradation of souls from lower state to its higher steps towards liberation.
In this movement he takes advantage of the hexachords to establish a link between the transformations of the tone-row and its inversions. In this way, on one hand he pairs each transposition of the original sequence, with its retrograde and, on the other, with another inversion and its respective retrogradation.
Amylopectin is highly branched, being formed of 2,000 to 200,000 glucose units. Its inner chains are formed of 20–24 glucose subunits. Dissolved amylopectin starch has a lower tendency of retrogradation (gelling) during storage and cooling. For this main reason, the waxy starches are used in different applications mainly as a thickening agent or stabilizer.
This is a process known as syneresis. A small amount of water can be seen on top of the gel. Retrogradation is directly related to the staling or aging of bread.Cereals in breadmaking: a molecular colloidal approach, Ann-Charlotte Eliasson, Kåre Larsson, CRC Press, 1993, pages: 126-129, , Retrograded starch is less digestible (see resistant starch).
The transformation of the starch causes undesirable firmness in the croissant. Additionally, the formation of the crystal structure of amylopectin requires the incorporation of water. Starch retrogradation actively draws water from the amorphous gluten network and some of the amorphous starch fraction, which reduces the plasticity of both. Water migration influences the quality of stored croissants through two mechanisms.
The subducting slab undergoes backward sinking due to the negative buoyancy forces causing a retrogradation of the trench hinge along the surface. Upwelling of the mantle around the slab can create favorable conditions for the formation of a back-arc basin. Seismic tomography provides evidence for slab rollback. Results demonstrate high temperature anomalies within the mantle suggesting subducted material is present in the mantle.
However, transformation operations of such smaller sets do not necessarily result in permutation the original set. Here is an example of non- permutation of trichords, using retrogradation, inversion, and retrograde- inversion, combined in each case with transposition, as found within in the tone row (or twelve-tone series) from Anton Webern's Concerto:Whittall, Arnold. 2008. The Cambridge Introduction to Serialism. Cambridge Introductions to Music, p.97.
This is a very high value and especially interesting for food processing, where low solubilisation and retrogradation are important. Because of the high starch and amylopectin content, ahipa is a good material for the starch industry. Further, the suitability of the Andean bean depends on other factors such as extractability of the starch, the diameter of the starch granules or particles and their distribution.
The effect of gluten proteins during cooling and storage is still unclear. It is possible that gluten proteins influence croissant firming through the loss of plasticizing water, which increases the stiffness of the gluten network. Starch plays a major role in the degradation of croissants during storage. Amylopectin retrogradation occurs over several days to weeks, as amorphous amylopectin chains are realigned into a more crystalline structure.
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules which, when fully hydrated are at maximum viscosity. The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure.
A simple technique to study starch gelation is by using a Brabender Viscoamylograph. It is a common technique used by food industries to determine the pasting temperature, swelling capacity, shear/thermal stability, and the extent of retrogradation. Under controlled conditions, starch and distilled water is heated at a constant heating rate in a rotating bowl and then cooled down. The viscosity of the mixture deflects a measuring sensor in the bowl.
First, as previously stated, water redistributes from gluten to starch as a result of starch retrogradation. Secondly, during the baking process, a moisture gradient was introduced as a result of heat transfer from the oven to the croissant. In fresh croissants, there is high moisture content on the inside and low moisture content on the outside. During storage, this moisture gradient induces water migration from the inside to the outer crust.
In this movement he takes advantage of the hexachords to establish a link between the transformations of the tone-row and its inversions. In this way, on one hand he pairs each transposition of the original sequence, with its retrograde and, on the other, with another inversion and its respective retrogradation. Figure 5. Derivació de les durades a partir de la sèrieMitchell, Rachel E. "Form and function in Roberto Gerhard's String Quartet no. 1".
Salt is often added to starch-based products to enhance flavor and functionality, as it can increase the gelatinization temperature of tapioca starch as well as delay the retrogradation of the gels formed upon cooling. Cations, particularly Na+ and Ca2+, can interact electrostatically with the oxygen atoms in the glucose molecule of the starch polymer. This interaction induces an antiplasticizing effect and increases competition for available water, increasing the glass transition temperature of the gelatinized molecule.
The temperature range between cooking starch and storing in room temperature is optimum for amylose crystallization and, therefore amylose crystallization is responsible for the development of initial hardness of the starch gel. On the other hand, amylopectin has a narrower temperature range for crystallization since crystallization does not happen when the temperature is higher than its melting temperature. Therefore, amylopectin is responsible for development of the long term crystallinity and gel structure. Retrogradation can expel water from the polymer network.
Different permutations may be related by transformation, through the application of zero or more operations, such as transposition, inversion, retrogradation, circular permutation (also called rotation), or multiplicative operations (such as the cycle of fourths and cycle of fifths transforms). These may produce reorderings of the members of the set, or may simply map the set onto itself. Order is particularly important in the theories of composition techniques originating in the 20th century such as the twelve-tone technique and serialism. Analytical techniques such as set theory take care to distinguish between ordered and unordered collections.
Retrogradation is a reaction that takes place when the amylose and amylopectin chains in cooked, gelatinized starch realign themselves as the cooked starch cools. When native starch is heated and dissolved in water, the crystalline structure of amylose and amylopectin molecules is lost and they hydrate to form a viscous solution. If the viscous solution is cooled or left at lower temperature for a long enough period, the linear molecules, amylose, and linear parts of amylopectin molecules retrograde and rearrange themselves again to a more crystalline structure. The linear chains place themselves parallel and form hydrogen bridges.
Other than drying, freezing could also be used to preserve pearls before consumption. After gelatinization, the pearls are soaked in ice water to decrease the viscosity and enhance its chewiness. Afterwards, it should be frozen using a quick freezing device, such as an air-blast freezer, or through an individual quick freezing process to avoid pearls from sticking together. One important note is that retrogradation happens quickest at near 0 °C temperatures, which would lead to tougher pearls, so it is best to minimize the time that the pearls spend in that temperature range and freeze the pearls to lower temperatures quickly.
He also advocated this system as a means of understanding and analyzing the harmonic structure of other music, claiming that it has a broader reach than the traditional Roman numeral approach to chords (an approach that is strongly tied to the diatonic scales). In the final chapter of Book I, Hindemith seeks to illustrate the wide-ranging relevance and applicability of his system in analysis of music examples ranging from the early origins of European music to the contemporary. These analyses include an early Gregorian melody, and compositions by Guillaume de Machaut, J. S. Bach, Richard Wagner, Igor Stravinsky, Arnold Schoenberg, and finally, a composition of his own. His piano work of the early 1940s Ludus Tonalis contains twelve fugues, in the manner of Johann Sebastian Bach, using all traditional devices like inversion, diminution, augmentation, retrogradation, stretto, etc.

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