U.S. Grade AA. U.S. Grade AA butter conforms to the following: Possesses a fine and highly pleasing butter flavor. May possess a slight feed and a definite cooked flavor. It is made from sweet cream of low natural acid to which a culture (starter) may or may not have been added. The permitted total disratings in body, color, and salt characteristics are limited to one- half (1⁄2).
U.S. Grade A. U.S. Grade A butter conforms to the following: Possesses a pleasing and desirable butter flavor. May possess any of the following flavors to a slight degree: Acid, aged, bitter, coarse, flat, smothered, and storage. May possess feed flavor to a definite degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one (1) is permitted.
U.S. Grade B. U.S. Grade B butter conforms to the following: Possesses a fairly pleasing butter flavor. May possess any of the following flavors to a slight degree: Malty, musty, neutralizer, scorched, utensil, weed, and whey. May possess any of the following flavors to a definite degree: Acid, aged, bitter, smothered, storage, and old cream; feed flavor to a pronounced degree. The permitted total disratings in body, color, and salt characteristics are limited to one-half (1⁄2), except, when the flavor classification is AA, a disrating total of one and one-half (11⁄2) is permitted and when the flavor classification is A, a disrating total on one (1) is permitted
General. Butter of all U.S. grades shall be free of foreign materials and visible mold. Butter possessing a flavor rating of AA and workmanship disratings in excess of one and one-half (11⁄2) shall be given a flavor rating only; butter possessing a flavor rating of A and workmanship disratings in excess of one (1) shall be given a flavor rating only; and butter possessing a flavor rating of B and workmanship disratings in excess of one-half (1⁄2) shall be given a flavor rating
Credit ratings are considered ordinal data. This classification arises because credit ratings indicate a ranked order of creditworthiness (e.g., AAA, AA, A, etc.), but the differences between the ratings are not uniform or measurable in a quantitative sense. For example, the difference in credit risk between an AA and A rating is not necessarily the same as between an A and a BBB rating.
Eggs are typically categorized into three main grades: Grade AA, Grade A, and Grade B. Grade AA eggs have firm whites and clean, unbroken shells, while Grade A eggs are also high quality but may have slightly less firm whites. Grade B eggs have thinner whites and may have some imperfections, making them more suitable for processing rather than direct sale as fresh eggs. The grading system primarily assesses the quality of the eggs based on appearance and freshness.
In a cross between a homozygous recessive parent (AA) and a heterozygous parent (Aa), the possible genotypes of the offspring are 50% homozygous recessive (AA) and 50% heterozygous (Aa). Therefore, the probability that an offspring will be homozygous recessive is 50%.
Here are the four possibilities: AA Aa Aa aa Therefore there is a 25% chance of producing a homozygous dominant offspring (AA).
A 34A bra has a slightly larger cup size than a 34AA. The difference between the two sizes is primarily in the cup volume; the A cup is approximately one cup size larger than the AA cup. This means that while both have the same band size (34), the A cup will provide a bit more room and projection compared to the AA cup.
The main difference between "Grade A" and "Grade AA" is the diameter of the air cell. "Grade AA" eggs have an air cell that measures less than 1/8 of an inch. The shells must be smooth and oval. "Grade A" eggs have air cell up to 3/16". To let it be know also that "Jumbo's" are never AA
The difference between Pahoehoe lava and AA lava is that pahoehoe lava is smooth and AA lava is jagged.
The standard difference in widths is 1/8" . Therefore the difference between a AA and a medium (B) would be would 1/4".
BB is a row behind AA.
its what u think it is
aa
AA is not rational.
The notation AA is not commonly in use when grading colourless diamonds: the highest grade is D. The notation AA can be used to grade black diamonds as it falls into this range: AAA, AA+, AA, A, and I1 with AAA being the best. Note GIA does not grade black diamonds.
Size is the difference - both supply 1.5 volts
the grade A egg should spread out more then a grade AA egg not the other way around. perhaps the grade AA egg you used was older then the A grade egg.If you bot a grade AA egg now, in a week it will be a grade A egg. the older they get the softer the yolk gets. if the eggs where classed at the same time then The grade A egg should spreads out more, the classification of eggs is by exterior and interior quality, in a AA egg the yolk and white is firmer then an A grade, and an A grade is firmer then a B grade. this can be because of the age of the egg, the health and age of the chicken, the temperature the egg has been exposed to. the grade of eggs is determent by lights, cameras and sonic instruments at the sorting plant. Because it is a different type of egg.
The difference between AA house insurance is that compared to other insurance providers, AA provides more coverage for one's house for the cost of such a insurance policy.
Eggs graded AA (Grade AA) have a volcanic meaning in terms of size, with the largest eggs being referred to as "jumbo" in the United States. This grading system indicates the size of the egg and not necessarily its quality in this context.