1. Physics: Re: Why is there empty space at the top of soda pop cans? They aren't full!, Mukund Karwe, Faculty, Food Science , Rutgers University Tue Nov 11 15:09:14 2003
2. Chemistry: Re: Is Total breakfast cereal a heterogenous or homogeneous mixture?, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Jan 8 15:32:08 1999
3. Engineering: Re: How can I detect liquid movement in a pipe without piercing it., Mukund Karwe, Faculty, Food Science , Rutgers University Sat May 6 12:04:26 2000
4. Chemistry: Re: How can I annalyse the iron content in a breakfast cereal in a lab? , Mukund Karwe, Faculty, Food Science , Rutgers University Mon Sep 18 12:06:27 2000
5. Chemistry: Re: Is there a differnt taste between sacked cereal & boxed cereal, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Oct 8 15:14:36 1999
6. Physics: Re: How does water pressure affect velocity?, Mukund Karwe, Faculty, Food Science , Rutgers University Wed Dec 1 09:10:14 1999
7. Other: Re: Why do Rice Krispies pop when you put milk on them?, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Mar 26 15:56:14 1999
8. Chemistry: Re: What is the boiling point of vegetable oil?, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Feb 2 10:37:34 2001
9. Chemistry: Re: How can I reduce the effect of sugar blush, over time, in candy?, Robert LaBudde, Staff, Food science, Least Cost Formulations, Ltd. Mon Jan 31 20:24:00 2000
10. Biochemistry: Re: What are Foamed Saccharides with Protein Inclusions?, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Feb 2 11:19:17 2001
11. Chemistry: Re: Does water colored with food dye evaporate at the same rate as clear water , Mukund Karwe, Faculty, Food Science , Rutgers University Wed May 10 19:09:26 2000
12. Engineering: Re: Affect of 90 bends and point of diam. reduction on water pressure., Mukund Karwe, Faculty, Food Science , Rutgers University Fri Oct 22 13:14:03 1999
13. Physics: Re: How can we avoid the effect of pressure difference of packaged foods?, Sidney Chivers, , Nuclear Engineering, retired Sun May 28 12:19:41 2000
14. Physics: Re: Cooling of a Liquid Substance, Mukund Karwe, Faculty, Food Science , Rutgers University Thu Jan 21 11:34:16 1999
15. Physics: Re: Why does a hard-boiled egg spin faster and longer than a raw egg, Gregory W. Corder, Faculty, Physics, Thomas Harrison Middle School (8th Grade science)and James Madison University (part-time physics instructor) Tue Feb 1 15:25:07 2000
16. Engineering: Re: what kind of non-newtonian fluid is not viscoelastic?, Werner Sieber, Research Scientist, Pigment Division, Ciba Specialty Chemicals Corp. Tue May 11 00:58:30 1999
17. Physics: Re: How can the surface area of an egg be measured?, Mukund Karwe, Faculty, Food Science , Rutgers University Wed Apr 14 16:03:20 1999
18. Chemistry: Re: jell-o and popcorn: physical or chemical change???, Mukund Karwe, Faculty, Food Science , Rutgers University Sun Sep 10 13:53:06 2000
19. Physics: Re: Why does bubble gum stretch, Mukund Karwe, Faculty, Food Science , Rutgers University Fri Jan 29 10:14:00 1999
20. Chemistry: Re: How does the amount of mass affect how heat cooks and the time it takes?, Mukund Karwe, Faculty, Food Science , Rutgers University Sat May 6 12:05:13 2000
21. Physics: Re: Why does it seem like food steams more as the heat is turned down or off, Mukund Karwe, Faculty, Food Science , Rutgers University Wed Sep 15 20:22:19 1999
22. Engineering: Re: what is vee-notch flow meter, Mukund Karwe, Faculty, Food Science , Rutgers University Thu Oct 30 10:19:57 2003
23. Physics: Re: How does specific heat relate to heat absorption?, Mukund Karwe, Faculty, Food Science , Rutgers University Thu Mar 29 07:55:52 2007
24. Agricultural Sciences: Re: HOW DIFFERENT PERCENTAGES OF MILK AFFECT CEREAL IN TERMS OFSOGGINESS, Mukund Karwe, Faculty, Food Science , Rutgers University Thu Dec 16 09:57:32 1999
25. Physics: Re: How can I tell how much heat a microwave gives off?, Mukund Karwe, Faculty, Food Science , Rutgers University Sat Oct 2 14:34:10 1999