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used to differentiate between water-soluble aldehyde and ketone functional groups Fenton's reagent: a solution of hydrogen peroxide and an iron catalyst that is used to oxidize contaminants or waste waters Formaldehyde: the simplest aldehyde; an important precursor to many other chemical compounds, such as polymers and polyfunctional alcohols ...
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]
Examples are starch, cellulose, and glycogen. They are generally large and often have a complex branched connectivity. Because of their size, polysaccharides are not water-soluble, but their many hydroxy groups become hydrated individually when exposed to water, and some polysaccharides form thick colloidal dispersions when heated in water. [6]
The following list identifies in rank order the possible biological roles of the chemical elements, ranging from a score of 5 for elements essential to all living things, to a score of 1 for elements that have no known effects on living things. There are also letter scores for special functions of the elements.
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.
Such collisions were especially common early in Earth's history, and these impactors may have been crucial in the formation of the planet's oceans. [6] The simplest compounds to contain all of the CHON elements are isomers fulminic acid (HCNO), isofulminic acid (HONC), cyanic acid (HOCN) and isocyanic acid (HNCO), having one of each atom. [7]
For substances with an A- or α- prefix such as α-amylase, please see the parent page (in this case Amylase). A23187 (Calcimycin, Calcium Ionophore); Abamectine; Abietic acid
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice cream, and homogenized milk. Flavors 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