what are three physical properties of chocolate?
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But various physical properties such as colour, brightness and melting temperature result of this arrangement. Of the six possible forms of polymorphism for chocolate, only one has the features that consumers appreciate: it has a silky surface, a smooth texture and it melts on the tongue.
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A study of orange physical properties is therefore indispensable. Some physical properties of grade one (large), two (medium) and three (small) oranges were investigated. These properties included: dimensions, mass, volume, surface area, porosity and coefficient of static friction.
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['A. Density. The amount or mass of a material in a given volume is the density of the material. ... ', 'B. Boiling and Melting Points. ... ', 'C. Vapor Pressure. ... ', 'D. Thermal Conductivity. ... ', 'E. Heat Capacity. ... ', 'F. Heat of Fusion and Vaporization. ... ', 'G. Coefficient of Thermal Expansion. ... ', 'H. Electrical Conductivity.']
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Chocolate has two main components—cocoa solids (where the flavor comes from) and cocoa butter (where the rich texture comes from). Cocoa powder has very little cocoa butter in it; it's mainly cocoa solids. In other words, you can think of cocoa powder as chocolate with most of its cocoa butter removed.
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['Chocolate and Tan. Chocolate and Tan/Trindle. ... ', 'Chocolate Tri/Trindle. Chocolate Tri/Trindle. ... ', 'Chocolate Seal. Chocolate Seal. ... ', 'Chocolate Merle Tri/Trindle. Chocolate Merle in any design. ... ', 'Chocolate Platinum. Chocolate Platinum. ... ', 'Chocolate Brindle. Chocolate and Fawn Stripes with white markings in any design. ... ', 'Chocolate Fawn/Sable.']
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Properties. The physical properties of organic compounds typically of interest include both quantitative and qualitative features. Quantitative information includes a melting point, boiling point, and index of refraction. Qualitative properties include odor, consistency, solubility, and color.
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Each fat and oil have a range of physical, chemical and compositional parameters. Their important physicochemical properties are melting point, polymorphism, solid fat content and fatty acid composition. These properties assume a noteworthy part in deciding the quality of cookies and other bakery products.
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What three physical properties are often analyzed to identify covalent compounds? Can be identified using physical properties including: boiling point, melting point, and refractive index.
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Characteristic properties of_matter. 2. ... Characteristic Properties of Matter—The Key Ideas The physical properties of matter include color, odor, density, solubility, melting point, boiling point, and electrical conductivity. These are properties that can be observed without chemically changing the substance.
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Physical properties include color, smell, freezing/melting point, and density.
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The most important raw materials for making chocolate are cocoa mass, cocoa butter and sugar. Milk powder gives a creamy taste to white and milk chocolate. The raw materials are mixed in cylindrical tanks with rough walls.
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['Tenacity: 5 – 7 gm/den.', 'Elongation at break: 15 – 30%', 'Elastic modulus: 90.', 'Elasticity: Good.', 'Moisture Regain (MR%): 0.40%', 'Specific Gravity: 1.38.', 'Melting point: 2500C.', 'Volumetric Swelling: None.']
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The fat in chocolate comes from cocoa butter and is made up of equal amounts of oleic acid (a heart-healthy monounsaturated fat also found in olive oil), stearic and palmitic acids. Stearic and palmitic acids are forms of saturated fat.
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['Chocolate Liquor: Cocoa beans with their shells removed that have been fermented, roasted and ground until they liquefy. ... ', "Cocoa Butter: Natural fat from the cocoa bean; extra cocoa butter enhances chocolate's flavor and mouthfeel.", 'Sugar.']
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Chocolate is natural. It is prepared by combining cocoa, cocoa butter, sugar, powdered milk, flavor ingredients and additives, and molded. Compound is a cocoa product containing vegetable fats in the place of cocoa butter.
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1.3: Properties of Matter. All matter has physical and chemical properties. Physical properties are characteristics that scientists can measure without changing the composition of the sample under study, such as mass, color, and volume (the amount of space occupied by a sample).
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There are three physical properties of fluids that are particularly important: density, viscosity, and surface tension. Each of these will be defined and viewed briefly in terms of molecular concepts, and their dimensions will be examined in terms of mass, length, and time (M, L, and T).