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The heating value (or energy value or calorific value) of a substance, usually a fuel or food (see food energy), is the amount of heat released during the combustion of a specified amount of it. The calorific value is the total energy released as heat when a substance undergoes complete combustion with oxygen under standard conditions.
Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
Chefs have created quick pickled soft fruit, such as blackberries, [64] strawberries, [65] and blueberries. [66] Strawberries can be battered and quickly fried in a deep fryer. [ 67 ] [ 68 ] Sauces made from berries, such as cranberry sauce, can be frozen until hard, battered, and deep fried. [ 69 ]
The specific heat of the human body calculated from the measured values of individual tissues is 2.98 kJ · kg−1 · °C−1. This is 17% lower than the earlier wider used one based on non measured values of 3.47 kJ · kg−1· °C−1.
Strawberries were eaten fresh with cream in the time of Thomas Wolsey in the court of King Henry VIII. [61] Strawberries can be frozen or made into jam or preserves, [62] as well as dried and used in prepared foods, such as cereal bars. [63] In the United Kingdom, strawberries and cream is a popular dessert at the Wimbledon tennis tournament. [61]
The amount of energy required to warm one gram of air-free water from 14.5 to 15.5 °C at standard atmospheric pressure. [b] Experimental values of this calorie ranged from 4.1852 to 4.1858 J. The CIPM in 1950 published a mean experimental value of 4.1855 J, noting an uncertainty of 0.0005 J. [18] 20 °C calorie: cal 20: ≈ 4.182 J
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