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Molar concentration (also called molarity, amount concentration or substance concentration) is a measure of the concentration of a chemical species, in particular, of a solute in a solution, in terms of amount of substance per unit volume of solution. In chemistry, the most commonly used unit for molarity is the number of moles per liter ...
Phosphorus is an essential mineral for humans listed in the Dietary Reference Intake (DRI). Food-grade phosphoric acid (additive E338 [108]) is used to acidify foods and beverages such as various colas and jams, providing a tangy or sour taste. The phosphoric acid also serves as a preservative. [109]
For example, sulfuric acid (H 2 SO 4) is a diprotic acid. Since only 0.5 mol of H 2 SO 4 are needed to neutralize 1 mol of OH −, the equivalence factor is: feq (H 2 SO 4) = 0.5. If the concentration of a sulfuric acid solution is c (H 2 SO 4) = 1 mol/L, then its normality is 2 N. It can also be called a "2 normal" solution.
Fick's first law relates the diffusive flux to the gradient of the concentration. It postulates that the flux goes from regions of high concentration to regions of low concentration, with a magnitude that is proportional to the concentration gradient (spatial derivative), or in simplistic terms the concept that a solute will move from a region of high concentration to a region of low ...
Carrots, squash, broccoli, sweet potatoes, tomatoes (which gain their color from the compound lycopene), kale, mangoes, oranges, seabuckthorn berries, wolfberries (goji), collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene, the major provitamin A carotenoid. Vitamin C (ascorbic acid) is a water- soluble ...
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Monosaccharides are the simplest units of carbohydrates and the simplest form of sugar. If the carbonyl is at position 1 (that is, n or m is zero), the molecule begins with a formyl group H (C=O)− and is technically an aldehyde. In that case, the compound is termed an aldose. Otherwise, the molecule has a ketone group, a carbonyl − (C=O)− ...
However, as the food supply has evolved, and with the increasing demand for nutritional and related components, it has become more difficult for compilers to rely only on chemical analysis when compiling FCDBs. For example, in the UK the third edition of The Composition of Foods [3] presented data on vitamin content of foods. However, due to ...