QuickTime decompressor are andthis needed to see a picture. uRE=0,001/ =0,005774 mm UMET Ühele detailile kordusmõõtmisi ei esinenud, seega selle komponendi väärtus on vähene. Siis liitmääramatus uB= 2.000004573 Laiendmääramatus U, ühes punktis mõõtmisele: U=k*u=4.000009145 mm, k=2 OSA E 10. Leida detaili ruumala ja soojusülekanduvus Ideaalne ruumala on leitav valemiga V=HLB H 11 L 180 35839.38 0.03583938 V 6 6 m^2 ruumala k= 25 W/m2*K A= 35640 mm2= 0.03564 m^2 8.91 T1 20 C T2 10 C Soojuse ülekandmise võimsus wattides. 11.Hinnata detaili ruumala ja soojusmahtuvuse määramise laiendmääramatus
Due to the decrease of electrostatic emulsifying properties of myosin are believed repulsion, the protein network tightens, and to be the result of the concentration of hydro- WHC drastically decreases. Moreover, it was phobic residues in the head region, the hydro- found that emulsion stability increases at philic groups in the tail region, and the high high pH, particularly for myosin (Denoyer length-to-diameter ratio promoting protein- 1978). HLB (Hydrophile Lipophile Balance) protein interaction and molecular flexibility meat protein values increase with muscle pH: at the interface (Xiong 1997). Meat func- HLB equals 14.5 for proteins in the prerigor tional properties depend on the type of meat state, whereas HLB equals 13 to 13.5 for muscle, species, and pH. Binding properties proteins in the postrigor state (Girard 1990).
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