Why are polymers not typically casted into products?
Which of the following is NOT a reason why polymers are used in many food products as discussed in the videos? a. dramatically reduce freezer burns in frozen foods by using polymers with a LCST b. reduce overall manufacturing cost c. Nutrient protection d. Flavor retention e. improve the preservation of the food f. Taste enhancement
Improved technology typically results in lower prices for most products. Why do you think this is true? Describe a market or industry where technological changes have led to cheaper prices. Do you believe technological changes always lead to cheaper prices, why or why not? Provide examples.
Polymers do not show a clear transition between solid and liquid, why is this? Select one: a. Polymers do show a clear transition between solids and liquids O b. The Carbon chains remain tangled when melted O c. The covalent bonds in polymers are not broken when heated O d. The VDW bonds are not all broken at once which gradually weakens the polymer Oe. Polymers are already partly amorphous solids which gradually become amorphous liquids
3. Why doped polymers exhibit absorption peaks in much lower energy compared to their pristine or undoped states?
Explain briefly why cellulose and starch have such different properties even though they are both polymers of hexose sugars
Which of the following is not considered true for polymers? O A. Polymers are transparent. O B. Polymers are recyclable. O C. Polymers are light and also hard to break. OD. Polymers are cheap and long-lasting. O E. Polymers can be easily processed to form various shapes.
1. Explain why polymers are stronger when they contain crosslinking. 2. Explain how your polymer degradation observations relate to the properties of your polymer.
a-In polymers, why is thermal conductivity different in crystalline regions, compared to non-crystalline (amorphous) region? b-What is a phonon? How is it related to thermal conductivity?
Q3: Why is gypsum added to the cement clinker? Typically, how much is the amount of added gypsum? Q4: The presence of high free-lime in Portland cement can lead to unsoundness. What is meant by the term, "unsoundness"? Which other compound can cause unsoundness in Portland cement products?
2. What are the biological molecules involved in the human diet? Why are triacylglycerols not polymers? 3. Define digestion. Show three examples of extracellular digestion. Include in your description the location of the digestion, the enzyme(s) involved, and the product of the digestion. 4. How do monosaccharides, amino acids, peptides, lipids, and triacylglycerols enter the cells in the intestine?