Select an article that touches on the ethical concepts you learned from this week. Post a summary of your article for discussion with your classmates, and answer the following question:
What ethical dilemmas did you notice in your article review for this week? Provide examples and incorporate concepts you learned from the textbook (include reference).
rheology testing is a fundamental method for determining the rheological properties of viscoelastic materials. This test is rapid and minimum physical and chemical changes occur in the samples. Small deformation (dynamic oscillatory rheometry) techniques is recommended to be used to study the linear viscoelasticity of cheese. These tests include stress or strain sweep, frequency sweep, temperature sweep, and time sweep35. The dynamic rheological measurements were carried out at the linear viscoelastic region of the processed cheese samples. The frequency sweep test of the processed cheeses showed that all samples had Gʹ > Gʺ, indicating that solid-type structures were present and both parameters increased with frequency (Fig 2). Gʹ and Gʺ of PCT samples were lower than Gʹ and Gʺ of control sample. However, there were no significant difference (p>0.05) between the Gʹ and Gʺ values of PCT samples (Fig 6). These results showed that tomato powder decreased the solid like behavior of PC. One of reasons for this effect of tomato powder could be the effect of stirring and heating of PC while making the samples. On the other hand, Gʹ and Gʺ of PCA increased with increasing of frequency and were higher than those of control sample. However, the changes in Gʺ were not as large as changes in Gʹ (Fig 3). It means that asparagus powder led to a more elastic structure in the PC. One explanation for this behavior of asparagus could be existence of dietary fiber. Dietary fiber consists primarily of carbohydrate polymers (non-starch polysaccharides) that are components of plant cell walls, including cellulose, hemicelluloses and pectins, as well as other polysaccharides of plant or algal origin, such as gums and mucilages and oligosaccharides such as inulin36. Asparagus is a natural sources of fructo-oligosaccharides and inulin37. Dietary fibers have some special properties such as water holding capacity and viscosity, or gel-forming capacity. Water holding capacity is>GET ANSWER