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Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
It is defined as the time needed for water to flow from the most remote point in a watershed to the watershed outlet. [1] It is a function of the topography, geology, and land use within the watershed. A number of methods can be used to calculate time of concentration, including the Kirpich (1940) [2] and NRCS (1997) [3] methods.
Inulin is a soluble fiber, one of three types of dietary fiber including soluble, insoluble and resistant starch. Soluble fiber dissolves in water to form a gelatinous material. Some soluble fibers may help lower blood cholesterol and glucose levels. [40]
It's found in plant-based foods and can be divided into two types: soluble and insoluble. Soluble fiber dissolves in water and forms a gel-like substance that slows digestion; these ...
Insoluble fiber does not dissolve in water and helps create bulk in the stool, while soluble fiber dissolves in liquids and helps create a gel-like consistency that promotes stool regularity ...
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
The main action of dietary fiber is to change the nature of the contents of the gastrointestinal tract and how other nutrients and chemicals are absorbed. [8] [9] Soluble fiber binds to bile acids in the small intestine, making them less likely to enter the body; this, in turn, lowers cholesterol levels in the blood. [10]
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.