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However, these may contain wheat unless marked "wheat-free" (or "gluten-free") (Note: Rye bread is not gluten-free.) Although often assumed to be an acceptable alternative to wheat, spelt flour is not suitable for people with fructose malabsorption [ citation needed ] , just as it is not appropriate for those with wheat allergies or celiac disease.
Dogs get ample correct nutrition from their natural, normal diet; wild and feral dogs can usually get all the nutrients needed from a diet of whole prey and raw meat. In addition, a human diet is not ideal for a dog: the concept of a "balanced" diet for a facultative carnivore like a dog is not the same as in an omnivorous human. Dogs will ...
Since dogs are omnivores, [10] [11] they can digest both animal and some plant based matter. [12] A vegetarian diet choice was adapted to canines because of the ethical preferences of people who practice vegetarianism, as well as for pet owners seeking an alternative diet for pets suffering from food allergies, specifically animal-protein ...
As there is no protein or amino acid storage provision, amino acids must be present in the diet. Excess amino acids are discarded, typically in the urine. For all animals, some amino acids are essential (an animal cannot produce them internally) and some are non-essential (the animal can produce them from other nitrogen-containing compounds). A ...
Fermentation and digestion in the hindgut of a dog can potentially be improved depending on the source and the concentration of protein provide in a diet. Greater digestibility due to higher quality ingredients, in addition to lower protein concentrations within a diet, will help promote beneficial outcomes in assisting the health of a dog's ...
l-Glucose is an organic compound with formula C 6 H 12 O 6 or O=CH[CH(OH)] 5 H, specifically one of the aldohexose monosaccharides. As the l-isomer of glucose, it is the enantiomer of the more common d-glucose. l-Glucose does not occur naturally in living organisms, but can be synthesized in the laboratory.
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Cyclodextrins have toroidal structures formed by 6–8 glucose residues. Amylodextrin is a linear dextrin or short chained amylose (DP 20-30) that can be produced by enzymatic hydrolysis of the alpha-1,6 glycosidic bonds or debranching amylopectin. Amylodextrin colors blue with iodine.