Caloric content

Sorbitol is a polyhydric alcohol, with a high caloric content. In a survey of 129 oral liquid dosage forms stocked at a large university teaching hospital, 42% contained sorbitol [66]. The sorbitol concentration in the identified products varied from 3.5 to 72% w/v (0.175-3.6 g/mL). 

Gammarus pseudolimnaeus 770 Significant decreases in free amino acids after 5 days in whole-body glycogen, protein, and caloric content after 15 days and in lipid content after 30 days 23... 

When oxidized, 1 g of fat yields 9 kcal. Because of the caloric contribution from egg phospholipid and glycerol, caloric content of IVFE is 1.1 kcal/mL for the 10%, 2 kcal/mL for the 20%, and 3 kcal/mL for the 30% emulsions. 

Calbet JAL, MacLean DA. Role of caloric content on gastric emptying in humans. J Physiol 1997 498(21 553—559. 

In many reactions, AH and AG are similar in magnitude (see B1, for example). This fact is used to estimate the caloric content of foods. In living organisms, nutrients are usually oxidized by oxygen to CO2 and H2O (see p. 112). The maximum amount of chemical work supplied by a particular foodstuff (i. e., the AG for the oxidation of the utilizable constituents) can be estimated by burning a weighed amount in a calorimeter in an oxygen atmosphere. The heat of the reaction increases the water temperature in the calorimeter. The reaction heat can then be calculated from the temperature difference AT. 

Low-calorie beers can be produced by enzymatic hydrolysis of the unfermentable polysaccharides, which make up a considerable amount of the caloric content of beer. The wort contains more fermentable sugars after this treatment and is diluted after the fermentation to reach the normal alcohol concentration. 

Finally, a food processor presented 11 samples for a feasibility study on cheese powder to indicate its usefulness in quantifying caloric content as well as such constituents as moisture, protein, fat, ash, and carbohydrate. The composite absorbance tracings of Figure 11 produced a 3-wavelength equation, the results of which are shown in Table III. The... 

Glucose-galactose syrups are about three times sweeter than lactose (70% as sweet as sucrose) and hence lactose-hydrolysed milk could be used in the production of ice-cream, yoghurt or other sweetened dairy products, permitting the use of less sucrose and reducing caloric content. However, such applications have not been commercially successful. 

Recommended initial dose is 5 mg/d given before breakfast Dosage adjustments should be made in increments of 2.5 mg to 5 mg Maximum once-daily dose is 15 mg dosages above 15 mg should be divided, given before meals of adequate caloric content, and should not exceed 40 mg/d... 

A beer with normal alcohol content, but much lower in caloric content, can be made with the help of external, specific enzymes that are added during mashing or fermentation to achieve further breakdown of carbohydrates. 

The consensus is that fats containing unsaturated fatty acids are better for you than the corresponding saturated forms. Can this statement be explained by the ATP yield that results on complete oxidation (which in turn reflects the caloric content) Calculate the number of ATPs produced for the complete oxidation of arachidic (C2o o) and arachidonic (C2o 4) acids to assess any differences in energy value of saturated versus polyunsaturated fatty acids. 

The energy value, or caloric content, of food is measured in Calories. Thus, the statement that a banana contains 70 Calories means that 70 Cal (70 kcal, or 290 kj) of energy is released when the banana is used by the body for fuel. 

Tenore, K.R., 1981. Organic nitrogen and caloric content of detritus. 1. Utilization by the deposit-feeding polychaete Capitella capitata. Estuar. Coastal and Shelf Sci., 17 733-792. 

Concepts of metabolic processes may be distorted if they are based solely on energy. We have already shown that protein production and the accumulation of lipids differ between the three races of European anchovy, but the energy equivalents of the body weights alter identically in all three (Shulman and Urdenko, 1989), even though the metabolic patterns differ. No fish farmer will consider only the caloric content of the feed, but will concentrate on a proper balance of constituents. Only considerations of both matter and energy will give a true understanding of all the processes involved. 

Shulman, G.E. (1978b). Relation of protein growth and fat accumulation with weight and caloric content increase in fish of the genus Engraulis (In Russian). Biologiya Morya, Vladivostok 5,80-82. 

The estimates for the caloric content of food are 9.0Cal/g for fats, and 5.0Cal/g for carbohydrates and proteins. A breakfast muffin contains 14% by weight of fat, 64% carbohydrate, and 7% protein (the rest is water, which has no calories). Does it meet the criterion of 30% or less calories from fat, which is recommended for the U.S. population ... 

Although fat substitutes may reduce the caloric contents of the foods in which they are used, caution is still necessary. Foods labeled fat free are not calorie free. If an individual feels that he or she can eat more of a food containing a fat substitute, his or her total caloric intake may actually increase. see also Detergents Lipids Soap. 

Blends of starch and konjac gum (Tye, 1991) and of some modified celluloses (Hercules, Inc., 1980) are synergistic. A ternary dispersion of 1% methylcellulose and 2.9% starch had almost 2.5 times the viscosity of a blend of 0.5% methylcellulose and 2.9% starch, and approximately 20 times the viscosity of 3.9% starch (Hegenbart, 1989). Methylcellulose-starch viscosity synergism was suggested as a formula to decrease caloric content (Henderson, 1989). Guar gum can increase starch paste viscosity tenfold (Christianson et al., 1981). 

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