abstract: the crystallinity of wheat starch in two types of flat breads was studied using differential scanning calorimetery. three types of flours with different proteins of 9.4, 11.6 and 13.5% were prepared and two different types of flat breads with thicknesses of 2 and 3 millimeters were baked from each flour. the crystallization enthalpy (∆h), peak temperature (tp) and onset point temperat...

This paper describes a version of type identity physicalism, which we call Flat Physicalism, and shows how it meets several objections often raised against theories. theory is informed by recent results in the conceptual foundations physics, particular clarifies notion ‘physical kinds' light analysis paradigmatic case reducing thermodynamics to statistical mechanics. We show Physicalism compati...