Vegetable carbohydrate

Mineral and other Inert Substances.—The residue from the preceding determination, i.e., the part insoluble in the solvents of the rubber (or the part insoluble in acetone where the nitrosite method is used), may contain the mineral substances, the carbon and various inert organic substances (starch and other carbohydrates, vegetable textile fibres, etc.). Some of these, such as the fibres, may be recognised by the eye or under the microscope the starch may be removed with boiling water and recognised by means of iodine and the mineral matter may be identified by qualitative reactions. 

Primary metabolites are produced in larger quantities than the secondary metabolites and have specific metabolic functions. Primary metabolites obtained from higher plants are used as foods, food additives, and industrial raw materials, such as carbohydrates, vegetable oils, protein, and fatty acids. They are generally high-volume, low-value bulk materials. 

The results of comparative study of sorption properties of carbomineral sorbents (initial and modified form) on the purification of technological solution are demonstrated on Fig. 1-2. It is seen that carboncontaining sorbents provide efficient purification of iquid hydrocarbons and diesel oil from toxic impurities - chlorophyll and carotene. The absence of toxic impurities in liquid carbohydrate - vegetable oil (firom rape) provides, as it was stated by us experimentally, its high heating capacity as a component of biodiesel fuel. As... 

Hydrophilic A property characterized by a strong tendency to bind or adsorb water. Examples of hydrophilic materials are carbohydrates, vegetable gums, pectins and starches, and some complex proteins such as gelatin and collagen. 

GLYCEMIA ami OBESITY. Low-carbohydrate vegetables llimited to 2 exchanges per dayl VegetaUes prepared with sweetener. ... 

Soybean products that have been processed to remove a portion or all of the carbohydrates and minerals are used to make textured vegetable proteins which can be formed into various shapes and textures (see Soybean and other oilseeds). Many canned dog foods utilize the textured vegetable protein chunks with added juices, flavor enhancers, vitainins, and minerals to produce canned dog foods that have the appearance of meat chunks. 

Gums are complex carbohydrates exuded from plants, or produced by the decomposition of vegetable matter, that have been used since remote times as adhesives, sizes, and binders (see Table 73). Most gums are tasteless and odorless solids that either dissolve or swell in water to form adhesive, viscous mucilages. When the water evaporates from a mucilage, the... 

The chemical composition of the natural resins is very diverse, and their molecular structure may be highly complex most resins of vegetable origin, however, are chemically related to the carbohydrates. Dry vegetable resins... 

The main constituent of all fibers of vegetable origin (see Table 88) is, almost exclusively, cellulose, a polymeric carbohydrate (see Textbox 53). Vegetable fibers are resistant to alkalies and to most organic acids but are destroyed by strong mineral acids. 

Vegetable Cotton, linen Fine fibers Cellulose, a polymeric carbohydrate... 

The conditions which have been reported as favoring sporulation include addition of salts of metals such as manganese, chromium, nickel, etc., to the medium shaking a culture of vegetative cells of sporing aerobes with distilled water at 37°C. addition of tomato juice to a medium incubating the cultures at an appropriate temperature addition of calcium carbonate to a carbohydrate medium to prevent excessive accumulation of acid, and to maintain the pH at 5.5 or above the necessity yeen addition to the medium of certain amino acids etc. 

The use of nitrogen fertilization results in higher content of N-containing compounds, including free amino acids, and also increases in terpene content in wood plants, whilst starch, total carbohydrates, phenylpropanoids and total carbon-based phytochemicals decreased (Koricheva et al., 1998). Higher levels of nitrogen favoured its uptake and increased the nitrate content of the crop, which is critical for salad vegetables and baby foods. 

Although it is evident from the above discussion that the fatty acids present in the usual vegetable or animal fats do not contribute to the carbohydrate stores in the animal body, there is ample proof that such may be the case in plants and lower organisms. This change has been confirmed in the castor bean where the R. Q. has been found to vary from 0.30 to 0.58 during the period of germination.1660 This could be correlated with the disappearance of fat and the formation of carbohydrate.167 There also seems to be evidence that silk worms are able to build carbohydrate at the expense of fat.168... 

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