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The higher the energy density of the fuel, the more energy may be stored or transported for the same amount of volume. The energy of a fuel per unit mass is called its specific energy. The adjacent figure shows the gravimetric and volumetric energy density of some fuels and storage technologies (modified from the Gasoline article).
Energy densities table Storage type Specific energy (MJ/kg) Energy density (MJ/L) Peak recovery efficiency % Practical recovery efficiency % Arbitrary Antimatter: 89,875,517,874: depends on density: Deuterium–tritium fusion: 576,000,000 [1] Uranium-235 fissile isotope: 144,000,000 [1] 1,500,000,000
Food energy is chemical energy that animals (including humans) derive from their food to sustain their metabolism, including their muscular activity. [ 1 ] Most animals derive most of their energy from aerobic respiration , namely combining the carbohydrates , fats , and proteins with oxygen from air or dissolved in water . [ 2 ]
[2] Foods composed mostly of empty calories have low nutrient density, meaning few other nutrients relative to their energy content. [3] Empty calories are more difficult to fit into a diet that is both balanced and within TDEE, and so readily create an unhealthy diet. [4]
Nutrient density identifies the amount of beneficial nutrients in a food product in proportion to e.g. energy content, weight or amount of perceived detrimental nutrients. Terms such as nutrient rich and micronutrient dense refer to similar properties.
The thermic effect of food is the energy required for digestion, absorption, and disposal of ingested nutrients. Its magnitude depends on the composition of the food consumed: Carbohydrates: 5 to 15% of the energy consumed [7] Protein: 20 to 30% [7] Fats: at most 5 to 15% [8]
Energy density is the amount of energy per mass or volume of food. The energy density of a food can be determined from the label by dividing the energy per serving (usually in kilojoules or food calories) by the serving size (usually in grams, milliliters or fluid ounces). An energy unit commonly used in nutritional contexts within non-metric ...
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 ...