Mindblown: a blog about philosophy.
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Titration
A method of determining the strength of a solution in terms of the smallest amount of the solution required to produce a given effect in reaction with another solution or substance. The process of determining a particular level of a drug within the body that will achieve a desired effect. Done by frequently administering small…
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Thyme
An herb with mint-like leaves used for flavoring. Although they were once spelt the same, thyme the herb and time the dimension are not related. Whereas time evolved from an Indo-European source meaning to divide, the aromatic herb acquired its name from the Greek thumos, meaning breath or spirit, because thyme was once burnt as…
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Threshold
The level below which there is no response to a stimulus. Some value a stimulus must reach to produce a response. The point at which something starts, e.g. where something can be perceived by the body or where a drug starts to have an effect. The point at which a sensation is strong enough to…
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Thixotropic
Food geis that break up on being shaken and reset on standing.
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Thickening agent
A texturizer, such as starch and gelatin, which increases the consistency of a product.
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Thicken
To make a thin, smooth paste by mixing together Arrowroot, cornstarch, or flour with an equal amount of cold water by stirring into hot liquid and continued stirring until thick. To become wider or larger, or cause something to become wider or larger. To become more dense and viscid and flow less easily.
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Thermophilic bacteria
Bacteria which grow in a range from 104-194 °F (40-90 °C) with an optimum growth range from 131-149 °F (55-65°C). Literally “heat loving” bacteria. They are a category of thermophiles generally found near geothermal vents beneath bodies of water.
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Thermocouple
A bi-metallic device to measure temperature electrically. A temperature-measuring device that relies on the production of a temperature-dependent voltage at the junction of two dissimilar metals.
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Thermal process
The application of heat to food, either before or after sealing the food in a hermetically sealed container, for a period of time and at a temperature scientifically determined to achieve a condition of commercial sterility (i.e., the destruction of microorganisms of public health significance as well as those capable of reproducing in the food…
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Thermal death time
Time required to inactivate a specific microbial population of food at any given temperature based on the F value. The time required to kill a bacterium at a certain temperture.
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