| CurdlingMilk | |
| appearance as argument number 1 |
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| (documentation CurdlingMilk EnglishLanguage "CurdlingMilk is the Process in which the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming lumps that float in a translucent whey.[Wikipedia]") | Food.kif 3214-3216 | |
| (subclass CurdlingMilk Curdling) | Food.kif 3213-3213 |
| appearance as argument number 2 |
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| (termFormat EnglishLanguage CurdlingMilk "curdling milk") | Food.kif 3217-3217 |
| antecedent |
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| (=> (and (instance ?C CurdlingMilk) (instance ?M Milk) (patient ?C ?M)) (exists (?PH ?D ?H ?L) (and (measure ?M (MeasureFn ?PH PHValue)) (instance ?D Decreasing) (subProcess ?D ?C) (patient ?D ?PH) (holdsDuring (BeginFn (WhenFn ?D)) (equal ?PH ?H) (approximateValue ?H 6.5)) (holdsDuring (EndFn (WhenFn ?D)) (equal ?PH ?L) (approximateValue ?L 4.5))))) |
Food.kif 3226-3247 | |
| (=> (instance ?C CurdlingMilk) (exists (?M) (and (instance ?M Milk) (patient ?C ?M)))) |
Food.kif 3219-3224 | |
| (=> (instance ?CM CurdlingMilk) (exists (?C ?W) (and (result ?CM ?C) (result ?CM ?W) (instance ?C Curd) (instance ?W Whey)))) |
Food.kif 3249-3256 |
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