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Nitrogen is a chemical element; it has symbol N and atomic number 7. Nitrogen is a nonmetal and the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at seventh in total abundance in the Milky Way and the Solar System.
Liquid nitrogen is a compact and readily transported source of dry nitrogen gas, as it does not require pressurization. Further, its ability to maintain temperatures far below the freezing point of water, specific heat of 1040 J ⋅kg -1 ⋅K -1 and heat of vaporization of 200 kJ⋅kg -1 makes it extremely useful in a wide range of applications ...
Graphic representation of carbon, hydrogen, nitrogen, oxygen, phosphorus, and sulfur. CHNOPS and CHON are mnemonic acronyms for the most common elements in living organisms. . "CHON" stands for carbon, hydrogen, oxygen, and nitrogen, which together make up more than 95 percent of the mass of biological system
Food is mainly composed of water, lipids, proteins, and carbohydrates. Minerals (e.g., salts) and organic substances (e.g., vitamins) can also be found in food. [4] Plants, algae, and some microorganisms use photosynthesis to make some of their own nutrients. [5] Water is found in many foods and has been defined as a food by itself. [6]
It burns quickly and completely in air very exothermically to give nitrogen and water vapour. It is a very useful and versatile reducing agent and is a weaker base than ammonia. [7] It is also commonly used as a rocket fuel. [8] Hydrazine is generally made by reaction of ammonia with alkaline sodium hypochlorite in the presence of gelatin or ...
The ability to fix nitrogen in nodules is present in actinorhizal plants such as alder and bayberry, with the help of Frankia bacteria. They are found in 25 genera in the orders Cucurbitales, Fagales and Rosales, which together with the Fabales form a nitrogen-fixing clade of eurosids. The ability to fix nitrogen is not universally present in ...
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All macronutrients except water are required by the body for energy, however, this is not their sole physiological function. The energy provided by macronutrients in food is measured in kilocalories, usually called Calories, where 1 Calorie is the amount of energy required to raise 1 kilogram of water by 1 degree Celsius. [27]