Appearance attributes Food colorFluorescence
Translucency
Gloss Browning Light scattering Count Size ShapeVolume Weight Flavor Taste, Oder / smell Sweet, sour, bitter, saltypungent , spicy, sharp UmamiTexture. Cohesiveness: Degree to which the sample http://www.answers.com/topic/deformation before rupturing when biting with http://www.answers.com/topic/second-molar.Denseness: Compactness of cross section of the sample after biting completely through with the molars. Dryness: Degree to which the sample feels http://www.answers.com/topic/dry-14 in the mouth.Fracturability: http://www.answers.com/topic/force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and http://www.answers.com/topic/brittleness-4.Graininess: Degree to which a sample contains small http://www.answers.com/topic/cereal-3 particles.Gumminess: http://www.answers.com/topic/energy required to disintegrate a semi-solid food to a state ready for swallowing. Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate. Heaviness: http://www.answers.com/topic/weight of product perceived when first placed on tongue. Moisture absorption: Amount of http://www.answers.com/topic/saliva absorbed by product.Moisture release: Amount of wetness/juiciness released from sample. Mouthcoating: Type and degree of coating in the mouth after mastication (for example, http://www.answers.com/topic/fat/http://www.answers.com/topic/oil).Roughness: Degree of http://www.answers.com/topic/abrasive of product's surface perceived by the tongue.Slipperiness: Degree to which the product slides over the tongue. Smoothness: Absence of any particles, lumps, bumps, etc., in the product. Uniformity: Degree to which the sample is even throughout. Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication. Uniformity of bite: Evenness of force through bite.http://www.answers.com/topic/viscosity: Force required to draw a liquid from a spoon over the tongue. Wetness: Amount of moisture perceived on product's surface. Hanee Aldmoor E-mail dmour@bau.edu.jo Appearance attributesFood color Fluorescence
Translucency
Gloss Browning Light scattering Count Size ShapeVolume Weight Flavor Taste, Oder / smell Sweet, sour, bitter, saltypungent , spicy, sharp UmamiTexture. Cohesiveness: Degree to which the sample http://www.answers.com/topic/deformation before rupturing when biting with http://www.answers.com/topic/second-molar.Denseness: Compactness of cross section of the sample after biting completely through with the molars. Dryness: Degree to which the sample feels http://www.answers.com/topic/dry-14 in the mouth.Fracturability: http://www.answers.com/topic/force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and http://www.answers.com/topic/brittleness-4.Graininess: Degree to which a sample contains small http://www.answers.com/topic/cereal-3 particles.Gumminess: http://www.answers.com/topic/energy required to disintegrate a semi-solid food to a state ready for swallowing. Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate. Heaviness: http://www.answers.com/topic/weight of product perceived when first placed on tongue. Moisture absorption: Amount of http://www.answers.com/topic/saliva absorbed by product.Moisture release: Amount of wetness/juiciness released from sample. Mouthcoating: Type and degree of coating in the mouth after mastication (for example, http://www.answers.com/topic/fat/http://www.answers.com/topic/oil).Roughness: Degree of http://www.answers.com/topic/abrasive of product's surface perceived by the tongue.Slipperiness: Degree to which the product slides over the tongue. Smoothness: Absence of any particles, lumps, bumps, etc., in the product. Uniformity: Degree to which the sample is even throughout. Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication. Uniformity of bite: Evenness of force through bite.http://www.answers.com/topic/viscosity: Force required to draw a liquid from a spoon over the tongue. Wetness: Amount of moisture perceived on product's surface. Hanee Aldmoor E-mail dmour@bau.edu.jo
Yes, they do. Minute is usually used to describe how unimportant something is(such as 'The differences between the 2 pictures are very minute)where as tiny is USUALLY used to describe a physical appearance.
Adjectives describe words, not nouns.
smarties
You can describe it using words or in graph form.
Adjectives and adverbs are both words in sentences that describe other words. Adjectives describe the absolute state or condition of a noun. For example, "tall" can describe "boy". Adverbs describe the absolute state or condition of a verb. For example "runs" can be described by the adverb "quickly".
tempting, tantalizing, overcooked, mushy, fresh, stale, wilted, bruised, mouldy, blemished, attractive, colourful
Appearance?
love
Adjectives are words used to describe a noun.Some adjectives that describe food are:attractivebadcolddeliciousgoodhotlovelysaltyscrumptioussoothingspicysweettastyyummy
Physique is the physical appearance of a body. Words often used to describe physique include muscular, thin, athletic, and small.
Adjectives are words used to describe a noun.Some adjectives that describe food are:attractivebadcolddeliciousgoodhotlovelysaltyscrumptioussoothingspicysweettastyyummy
aquiline
Candy.
Fancy , delicious .
T words that describe food: * tangy * tart * tasty * Thai * terrible! * tough (as in over cooked meat)
juicy, plump, delcious, crispy, scrumptious
the feel, appearance, or consistency of a surface or a substance