Food particles

The nurse inspects the patient s mouth daily for ulceration of the mucous membranes. A metallic taste may be noted before stomatitis becomes evident. The nurse advises the patient to inform the primary health care provider or nurse if a metallic taste occurs. Good oral care is necessary. The teeth should be brushed after each meal and the mouth rinsed with plain water to remove food particles. Mouthwash may also be used, but excessive use may result in oral infections due to the destruction of the normal bacteria present in the mouth. 

Tucker, G. and Heydon, G Trans.I.Chem.E. 76 Part C (1998) 208. Food particle residence time measurement for the design of commercial tubular heat exchangers suitable for processing suspensions of solids im liquids,... 

With few exceptions, small particles of vegetable foods are generally stripped of their more accessible nutrients during digestion in the GI tract. In this way starch, protein, fat and water-soluble small components (sugars, minerals) are usually well absorbed. This is not always the case, however, for larger food particles or for molecules that cannot diffuse out of the celF tissue. Neither is it the case for the lipid-soluble components. These need to be dissolved in lipid before they can be physically removed from the cell to the absorptive surface, since the cell wall is unlikely to be permeable to lipid emulsions or micelles, and the presence of lipases will strip away the solvating lipid. 

AE is essentially a ratio of the element of interest retained in the organism compared with the original uptake. In demisponges, where digestion is largely by amoebocytes, it is sometimes referred to as retention efficiency when applied to the food particles, such as bacteria, diatoms or detritus ... 

Due to the lack of bioassays that mimic the situation of toxin-containing food particles, most of the work has been performed on herbivores that feed on diets of phytoplankton species with different degrees of toxicity. This has led to multiple variant parameters, not allowing the direct comparison of effects due to the varying toxin contents. In a few cases, these studies have the advantage of being able to directly compare different clones of one species with variable toxicities but otherwise comparable biochemical composition. There, the effect of the toxins can be determined without overlaying effects due to different nutritional quality of the food. 

Other animals, sponges lack a nervous system and have no true musculature. They are benthic and filter food particles suspended in the water. They have no specialized organ systems, often they are amorphous and asymmetrical animals. Only a few different cell types are encountered within sponges which are functionally independent to the extent that an entire sponge can be dissociated into its constituent cells. Special flagellated cells called choanocytes generate currents that help maintain water circulation within the sponge and capture food particles. 

Relatively little appears to be known about the influence of shape on the behaviour of particulate solids and it is notoriously difficult to measure. Whilst a sphere may be characterised uniquely by its diameter and a cube by the length of a side, few natural or manufactured food particles are truly spherical or cubic. For irregular particles, or for regular but non-spherical particles, an equivalent spherical diameter de can be defined as the diameter of a sphere with the same volume V as the original particle. Thus... 

Intraparticle porosity refers to the fraction of the particle volume which is occupied by internal pores most manufactured food particles are porous. However, it is important to distinguish this quantity from bed voidage. The interparticle voidage e is the fraction of the packed bed occupied by the void spaces between particles and is defined as... 

In considering heat transfer in gas-solid fluidization it is important to distinguish between, on the one hand, heat transfer between the bed and a heat transfer surface (be it heated bed walls or heat transfer coils in the bed) and, on the other hand, heat transfer between particles and the fluidizing gas. Much of the fluidization literature is concerned with the former because of its relevance to the use of fluidized beds as heterogeneous chemical reactors. Gas-particle heat transfer is rather more relevant to the food processing applications of fluidization such as drying, where the transfer of heat from the inlet gas to the wet food particle is crucial. 

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