1) Tenderize 2) Batter and dough aeration 3) Heating Medium 4) Emulsion component 5) Flavor 6) Texture

Milk should contain 8.25% milk-solid-not-fat .3.25% milk fat Milk is .. a true solution for salts, lactose, water- soluble vitamins milk is a colloidal dispersion for proteins and some Ca phosphate a dilute emulsion for fat globules

Meat: Color Myoglobin meat heme-pigment color Purplish-red Hemoglobin blood pigment Oxymyoglobin air combines with meat Bright in its oxidized form Metmyoglobin major discoloration Ferrous to ferric state High temperatures, microorganisms and light speed the reaction

Heat Transfer is necessary for conversion Conversion from Water Vapor to Liquid Liquid to Solid Heat must be removed Exothermic

哈尔滨医科大学：《内科学》课程教学资源（PPT课件）呼吸道——肝性脑病

哈尔滨医科大学：《内科学》课程教学资源（PPT课件）胸腔部位——血液系统疾病

Diagnosis of cardiac and respiratory arrest Traditional methods : 1. Carotid pulse check by lay rescuers 2. Loss of consciousness 3. Pupil dilation 4. Respiratory arrest

Contents Normal anatomy,physiology and metabolism of the kidney Clinical manifestation of renal disease Diagnosis and treatment

Water and Sodium Metabolism Control of water excretion Control of sodium excretion Hyponatremia and hypernatremia

Classification Prerenal ARF Intrinsic renal ARF Postrenal ARF