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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.
kg⋅m −1: L −1 M: Luminous flux (or luminous power) F: Perceived power of a light source lumen (lm = cd⋅sr) J: Mach number (or mach) M: Ratio of flow velocity to the local speed of sound unitless: 1: Magnetic flux: Φ: Measure of magnetism, taking account of the strength and the extent of a magnetic field: weber (Wb) L 2 M T −2 I −1 ...
The calorie is a unit of energy that originated from the caloric theory of heat. [1] [2] The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin).
A physical property is any property of a physical system that is measurable. [1] The changes in the physical properties of a system can be used to describe its changes between momentary states. A quantifiable physical property is called physical quantity. Measurable physical quantities are often referred to as observables.
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.
newton per coulomb (N⋅C −1), or equivalently, volt per meter (V⋅m −1) energy: joule (J) Young's modulus: pascal (Pa) or newton per square meter (N/m 2) eccentricity: unitless Euler's number (2.71828, base of the natural logarithm) unitless electron: unitless elementary charge: coulomb (C) force
Agriculture deals with the production of food crops, and has played a key role in the history of world civilizations. Agriculture includes agronomy for arable crops, horticulture for vegetables and fruit, and forestry for timber. [3] About 7,000 species of plant have been used for food, though most of today's food is derived from only 30 species.
In the natural sciences, a vector quantity (also known as a vector physical quantity, physical vector, or simply vector) is a vector-valued physical quantity. [9] [10] It is typically formulated as the product of a unit of measurement and a vector numerical value (), often a Euclidean vector with magnitude and direction.