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Gastrophysics is a scientific discipline that focuses on investigations of aspects of gastronomy and cooking that relates to phenomena, which can be described and explained in a frame of physics, physical chemistry, chemistry, and associated sciences.
Lenard effect (physics) Lense–Thirring effect (effects of gravitation) (tests of general relativity) Leveling effect (chemistry) Levels-of-processing effect (educational psychology) (psychology) (psychological theories) Liquid Sky (effect) (lasers) (stage lighting) Little–Parks effect (condensed matter physics) Lockin effect (physics)
Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.
In physics, the observer effect is the disturbance of an observed system by the act of observation. [1] [2] This is often the result of utilising instruments that, by necessity, alter the state of what they measure in some manner. A common example is checking the pressure in an automobile tire, which causes some of the air to escape, thereby ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
In addition to calcium, it is important in the regulation of neuromuscular activity. Food sources include bananas, avocados, nuts, vegetables, potatoes, legumes, fish, and mushrooms. [70] Sodium, a common food ingredient and electrolyte, found in most foods and manufactured consumer products, typically as sodium chloride (salt).
Scientific analysis of food and nutrients began during the chemical revolution in the late 18th century. Chemists in the 18th and 19th centuries experimented with different elements and food sources to develop theories of nutrition. [1] Modern nutrition science began in the 1910s as individual micronutrients began to be identified.
Medical physics, a branch of biophysics, is any application of physics to medicine or healthcare, ranging from radiology to microscopy and nanomedicine. For example, physicist Richard Feynman theorized about the future of nanomedicine. He wrote about the idea of a medical use for biological machines (see nanomachines).