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  2. Pectin - Wikipedia

    en.wikipedia.org/wiki/Pectin

    Pectin is composed of complex polysaccharides that are present in the primary cell walls of a plant, and are abundant in the green parts of terrestrial plants. [5] Pectin is the principal component of the middle lamella, where it binds cells. Pectin is deposited by exocytosis into the cell wall via vesicles produced in the Golgi apparatus. [6]

  3. Organocalcium chemistry - Wikipedia

    en.wikipedia.org/wiki/Organocalcium_chemistry

    Organocalcium chemistry is the chemistry of compounds containing a calcium to carbon bond, [1] or in broader definitions, organic compounds that contain calcium. [2] Although discovered around the same time as the now commonly utilized organomagnesium compounds, [3] organocalcium compounds were subject to greatly reduced interest due to drastic differences in stability.

  4. Calcium in biology - Wikipedia

    en.wikipedia.org/wiki/Calcium_in_biology

    The US Institute of Medicine (IOM) established Recommended Dietary Allowances (RDAs) for calcium in 1997 and updated those values in 2011. [6] See table. The European Food Safety Authority (EFSA) uses the term Population Reference Intake (PRIs) instead of RDAs and sets slightly different numbers: ages 4–10 800 mg, ages 11–17 1150 mg, ages 18–24 1000 mg, and >25 years 950 mg. [10]

  5. Peter K. Hepler - Wikipedia

    en.wikipedia.org/wiki/Peter_K._Hepler

    The pectin is secreted in its uncharged methylester form. Subsequently, a pectin methylesterase in the wall results in the de-esterification of the methyl groups that yields carboxyl residues that bind calcium and form calcium-pectate cross-bridges. This calcium binding may account for the bulk of the observed extracellular current.

  6. What is pectin and why it's important in making marmalade - AOL

    www.aol.com/news/pectin-why-important-making...

    Pectin is found naturally in many fruits, chiefly tart varieties of apples, oranges and berries like blueberries. When the fruit is heated, the pectin is activated and leached into whatever liquid ...

  7. Firming agent - Wikipedia

    en.wikipedia.org/wiki/Firming_agent

    Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing. These are salts, typically lactates or phosphates, calcium salts or aluminum sulfates. [1] They are mainly used for (fresh) fruit and vegetables.

  8. Calcium carbide - Wikipedia

    en.wikipedia.org/wiki/Calcium_carbide

    Calcium carbide is a calcium salt of acetylene, consisting of calcium cations Ca 2+ and acetylide anions − C≡C −. Pure calcium carbide is a colourless solid. The common crystalline form at room temperature is a distorted rock-salt structure with the C 2− 2 units lying parallel. [13]

  9. Dietary fiber - Wikipedia

    en.wikipedia.org/wiki/Dietary_fiber

    Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.