Task: Class Definition Understanding (ontology: Food_Agriculture/Crop_Ontology)

Which of the following definitions best describes 'Boiled root adhessiveness'?

A. Geometrical attribute associated with the overall degree of absence of particles within sample
B. Geometrical attribute of product associated with presence of particles after chewing and feeling the sample between the tongue and the palate
C. Textural attribute which describes amount of water present in the sample mass
D. Textural attribute relating force required to remove material that adheres to the mouth or to a substrate

Answer: Textural attribute relating force required to remove material that adheres to the mouth or to a substrate