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   Curdling
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| appearance as argument number 1 |
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| (documentation Curdling EnglishLanguage "Curdling in is the breaking of an Emulsion or Colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling occurs naturally but it can also be intentially. It is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard.[Wikipedia]") | Food.kif 3180-3183 | |
| (subclass Curdling StateChange) | Food.kif 3179-3179 | Curdling 是 状态改变 的 subclass |
| appearance as argument number 2 |
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| (subclass CurdlingMilk Curdling) | Food.kif 3213-3213 | CurdlingMilk 是 Curdling 的 subclass |
| (termFormat EnglishLanguage Curdling "curdling") | Food.kif 3184-3184 |
| antecedent |
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| (=> (and (instance ?C Curdling) (patient ?C ?X) (instance ?X Colloid)) (exists (?S ?A) (and (instance ?S Separating) (subProcess ?S ?C) (patient ?S ?X) (result ?S ?A) (piece ?A ?X) (instance ?A Substance)))) |
Food.kif 3199-3211 | |
| (=> (instance ?C Curdling) (exists (?X) (and (patient ?C ?X) (holdsDuring (BeginFn (WhenFn ?C)) (instance ?X Colloid)) (holdsDuring (EndFn (WhenFn ?C)) (not (instance ?X Colloid)))))) |
Food.kif 3186-3197 |
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