Breads balance

The average soldier received one pound of fresh beef or one pound of salt-fish three-fourths of a pound of pork or 20 ounces of salt beef one loaf of bread and one pint of milk. (Hardly a balanced diet.)... 

The bread and butter tools of the practicing chemical engineer are the material balance and the energy balance. In many respects chemical reactor design can be regarded as a straightforward application of these fundamental principles. This section indicates in general terms how these principles are applied to the various types of idealized reactor models. 

The brown or whole meal bread diets employed by previous investigators were often variable in calcium and phytate intakes, not only between individuals, but by the same individual subjected to different diet treatments. Nevertheless an estimate of the molar ratio of phytate/calcium in the brown or whole meal bread diets used by McCance and Widdowson (UO), Walker et al. (11) and Reinhold et al. (2, 12) is 0.25 or greater. These investigators observed either negative or less positive calcium balance and apparent absorption when the brown bread diets were consumed compared to white bread diets with phytate/calcium molar ratios less than 0.05. Our results support their findings. Reinhold et al. (2) and McCance and Widdowson (33) used sodium phytate in some studies as well as whole wheat bread and observed similar results. 

Utilization of iron was not affected at levels of 9 to 26g bran/day from corn or wheat (19, 2J0 2 ) or bY 16 g of bran/day (25). Negative balances were observed by Morris and Ellis (21) during the first balance period with daily intakes of 36g bran but not during the second 5-day balance period. However, Simpson et al. (24) found a marked inhibition of non-heme iron absorption from a single test meal which included 6 g of wheat bran. With a diet which provided 35g/day of NDF (neutral detergent fiber from bran bread), iron balances were decreased (26) compared to the 9 or 22g/day intake levels. 

Breads, cereals, grains, pastas, fruits, and vegetables are important sources of food primarily because they contain a good balance of all nutrients—carbohydrates, fats, proteins, nucleic acids, vitamins, and minerals. The predominant component of these foods is carbohydrates, however. 

These nutrients help your body absorb and use food. They also influence gland secretion and maintain a proper balance in your body s chemistry. Fruits, vegetables, meats, dairy products, and whole grain or enriched breads and cereals supply you with essential vitamins and minerals. If you eat a balanced diet containing a variety of fresh and unprocessed food, you probably don t need extra vitamins or minerals. However, if you are neglecting a portion of your diet, see your doctor about a supplement. 

First, with constraints on resources always an issue, there is usually a need to balance effectively the range of pesticide residues screened for and the number of samples analysed. The sampling plan for the NZTDS was devised to look closely at foods that were more likely to contain pesticide residues. For example, previous NZTDSs had indicated that carbonated cola beverage was unlikely to contain pesticide residues and so only two composite samples were analysed. By contrast, bread often contains residues of organophosphorus pesticides and so eight samples of each of three different types of bread were analysed. 

When the two types of bread were enriched to the same zinc level the absorption was higher from the white bread. If the zinc content of a meal based on whole flour bread was increased in the form of animal protein as milk and milk products, the absorption increased to the same level as that from zinc enriched white bread. Consequently the conclusion drawn from this study shows that in a mixed balanced meal the zinc-binding of whole flour bread has negligable nutritional significance. 

The binding of zinc due to whole-meal bread is not a serious problem in a well-balanced diet with a relative low bread and a high protein content such as iii the normal diets of people living in industrialized nations. 

Martin, P.J., Chin, N.L., et al. (2004). Aeration during bread dough mixing. II. A population balance model of aeration. Food Bioproducts Process. 82(C4), 268-281. 

A recent study in the American Journal of Clinical Nutrition showed that replacing some of the carbohydrates in the diet with lean red meat actually lowered blood pressure. The replaced carbs included white bread, pasta, white rice, and cakes and cookies. Ultimately, it s a question of balance, but this study shows that there s no need to exclude lean cuts of red meat from a heart-smart diet. 

Humans can synthesize only 10 of the 20 amino acids needed for protein synthesis. The remaining 10, called essential amino acids, must be obtained from the diet and consumed on a regular, almost daily basis. Diets that include animal products readily supply all the needed amino acids. Because no one plant source has sufficient amounts of all the essential amino acids, vegetarian diets must be carefully balanced. Grains—wheat, rice, and corn—are low in lysine, and legumes— beans, peas, and peanuts— are low in methionine, but a combination of these foods provides all the needed amino acids. Thus, a diet of corn tortillas and beans, or rice and tofu, provides all essential amino acids. A peanut butter sandwich on wheat bread does, too. 

Dates provide more than 3,000 calories per kilogram Look at these striking comparisons with other fruits and foods in calories per kilogram apricot, 520 banana, 970 orange, 480 cooked rice, 1,800 wheat bread, 2,295 beef (without fat), 2,245. This tilt of the balance indicates that further horticultural research to expand production of date cultivars with high nutritional value will be important for the future food supply. Researchers with the Department of Health and Human Sciences at London Metropolitan University, in the United Kingdom, have weighed in with a published paper entitled The Fruit of the Date Palm Its Possible Use as the Best Food for the Future ... 

Based on USDA estimates of per capita consumption of wheat flour, one-third of the adult woman s Recommended Dietary Allowance (RDA) for iron could be obtained if we consumed whole wheat products Q). The iron in wheat, however, is thought to be poorly bioavailable to humans, primarily attributable to the effect of phytate. British investigators found that the iron balance of individuals was lower when they ate largely whole meal bread than when they ate bread made with white flour (2). When the test bread made with white flour contained either sodium or ferric phytate, postprandial serum iron rise was depressed ( ). They theorized that the phytate present in the brown bread formed an insoluble iron salt and rendered the iron unabsorbable. That theory was supported by the work of Moore et al. (4) at Washington University, who tested the response of anemic individuals administered therapuetic doses of ferric... 

Approximately 70f of the monoferric phytate baked into bread could be recovered in extracts of the bread. He have not tested the bioavailability or the chemical form of iron when an iron salt and sodium phytate are baked into bread as was done by McCance et al. (3). If an insoluble ferric phytate of any ion composition was formed, we would expect the iron to be poorly bioavailable. Hussain and Patwardhan (22) did not specify whether they added sodium phytate to the food during preparation or administered it orally when young men ate the meals in their study using a vegetarian menu. They found decreased iron balance when the percentage of phytate phosphorus to total phosphorus was increased from 8 to 40 by addition of sodium phytate. 

When baking soda (sodium bicarbonate or sodium hydrogen carbonate, NaHC03) is heated, it releases carbon dioxide gas, which is responsible for the rising of cookies, donuts, and bread, (a) Write a balanced equation for the decomposition of the compound (one of the products is Na2C03). (b) Calculate the mass of NaHC03 required to produce 20.5 g of CO2. 

---