In three to five (3-5) pages, advise Jim and Laura based on the facts as presented, the material provided in the text, and material covered in the lecture. In your paper, be sure to address the following:
- Define the elements of a legal contract using examples from the scenario where applicable.
- Decide whether or not there was a contract for the purchase of the automobile.
- Identify the facts from the scenario which support your decision on whether or not a contract exists for the purchase of the automobile.
Highest scores of flavor, color and total acceptance belonged to control processed cheese and processed cheese with 1% wt/wt tomato powder and lowest scores belonged to processed cheese with 4% wt/wt tomato powder. These results showed that low levels of tomato powder in processed cheese was more acceptable. Samples containing asparagus powder received average scores of flavor, color and total acceptance. All processed cheeses with asparagus powder additions were significantly (P < 0.05) more rigid and less spreadable compared with control samples (P < 0.05) and also rigidity increased and spreadability decreased with the growing amount of asparagus (P < 0.05). However, with increasing tomato powder levels, rigidity decreased and spreadability increased compared with control samples (P < 0.05). This finding were similar with results obtained by dynamic oscillation rheometry. CONCLUSIONS Adding tomato and asparagus powders in processed cheese did not have significant (P > 0.05)effect on protein, fat and moisture contact of fortified samples. Generally, during storage of 90 days, levels of pH, Lipolysis, SN, increased and lycopene, WSPC, AOA levels of samples, decreased. Among samples, fortified samples generally, had higher levels of lycopene, WSPC, AOA and proteolysis however, they had lower lipolysis and pH. Asparagus due to its high content of phenolic compounds, had more effect on preventing from increasing of pH, comparing with tomato powder. Rheological measurements indicated that solid-type structures were present in processed cheese samples and asparagus powder led to a more elastic structure in fortified samples. However, adding tomato powder in fortified samples, decreased the firmness of that. Sensory analysis showed that control sample and processed cheese with 1% wt/wt tomato powder had highest scores of flavor, color and total acceptance and also PCA samples were significantly (P < 0.05) more rigid and less spreadable compared with control samples which corresponded with results obtained by dynamic oscillation rheometry. Results showed that low levels of tomato and asparagus powders could be used in fortification of processed cheese. ssay in here… About Essay Sauce Essay Sauce is the free student essay website for college and university students. We've got thousands of real essay examples for you to use as inspiration for your own work, all free to access and download.>GET ANSWER