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Potassium nitrate is a chemical compound with a sharp, salty, bitter taste and the chemical formula K N O 3.It is a potassium salt of nitric acid.This salt consists of potassium cations K + and nitrate anions NO − 3, and is therefore an alkali metal nitrate.
Macronutrients are defined as a class of chemical compounds which humans consume in relatively large quantities compared to vitamins and minerals which provide humans with energy. Fat has a food energy content of 38 kilojoules per gram (9 kilocalories per gram) proteins and carbohydrates 17 kJ/g (4 kcal/g). [2]
Niter or nitre [5] is the mineral form of potassium nitrate, KNO 3.It is a soft, white, highly soluble mineral found primarily in arid climates or cave deposits. Historically, the term niter was not well differentiated from natron, both of which have been very vaguely defined but generally refer to compounds of sodium or potassium joined with carbonate or nitrate ions.
Industrially, ammonia (NH 3) is the most important compound of nitrogen and is prepared in larger amounts than any other compound, because it contributes significantly to the nutritional needs of terrestrial organisms by serving as a precursor to food and fertilisers. It is a colourless alkaline gas with a characteristic pungent smell.
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
The sources of energy can be light or chemical compounds; the sources of carbon can be of organic or inorganic origin. [ 1 ] The terms aerobic respiration , anaerobic respiration and fermentation ( substrate-level phosphorylation ) do not refer to primary nutritional groups, but simply reflect the different use of possible electron acceptors in ...
Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.
Although most compounds are referred to by their IUPAC systematic names (following IUPAC nomenclature), traditional names have also been kept where they are in wide use or of significant historical interests.