In nutrition

Ingredients used in pet foods are usually high in nutritional quaHty but generally not desirable as human foods primarily because they do not conform to human taste or processing expectations. By-products such as rendered proteins and fat converted into pet foods may have a derivation unappealing to humans, yet after processing may actually be more free of microorganisms and toxins than foods consumed by humans. 

Recommended Dietapy Allowances Eood and Nutrition Board, National Academy of Sciences National Research Council, Washington, D.C., 1989. M. Brown, ed., Present Knowledge in Nutrition, 6th ed.. International Life Sciences Institute/Nutrition Eoundation, Washington, D.C., 1990. 

The reversible oxidation of L-ascorbic acid to dehydro-L-ascorbic acid is the basis for its known physiological activities, stabiUties, and technical apphcations (2). The importance of vitamin C in nutrition and the maintenance of good health is well documented. Over 22,000 references relating only to L-ascorbic acid have appeared since 1966. 

G. J. Dutton, ed., Glumronicyicid—Free and Combined Chemist, Biochemistry, Pharmacology andMedicine, Academic Press, Inc., New York 1966 B. L. Horecker in G. Rit2el and G. Bmbacher, eds.. Monosaccharides and Polyols in Nutrition, Therapy and Dietetics, Hans Huber, Bern, Swit2erland, 1967, p. 1. 

In paints, zinc oxide serves as a mildewstat and acid buffer as well as a pigment. The oxide also is a starting material for many zinc chemicals. The oxide supphes zinc in animal feeds and is a fertilizer supplement used in zinc-deficient soils. Its chemical action in cosmetics (qv) and dmgs is varied and complex but, based upon its fungicidal activity, it promotes wound healing. It is also essential in nutrition. Zinc oxide is used to prepare dental cements in combination with eugenol and phosphoric and poly(acrylic acid)s (48) (see Dental materials). 

In nutrition, the most important function of choline appears to be the formation of lecithin (phosphatidylcholine) (2) and other cb oline-containing pho sphohpids. 

Heat is measured in term.s of the calorie, defined as the amount of heat necessary to raise the temperature of 1 gram of water at a pressure of 1 atmosphere firom 15 to 16 °C. This unit is sometimes called the small calorie, or gram calorie, to distinguish it from the large calorie, or kilocalorie, equal to 1000 small calories, which is used in nutritional studies. In mechanical engineering practice in the United States and the United Kingdom, heat is measured in British thermal units (Btu). One Btu is the quantity of heat required to raise the temperature of 1 pound of water 1 ° F and is equal to 252 calories. 

The importance of biotin in nutrition and increasing commercial needs combine to suggest the need for short and economical synthesis. Retrosynthetic analysis using cysteine as SM goal suggested a number of synthetic pathways for study, one of which has been demonstrated as shown below. 

How would that same packet be labeled in the United States if the information has to be given in nutritional calories per cup (There are 4.18 joules in one calorie and 2 cups to a pint.)... 

The solubility (or insolubility) of different vitamins is of concern in nutrition. Molecules of vitamins B and C contain several —OH groups that can form hydrogen bonds with water (Figure 10.3). As a result, they are water-soluble, readily excreted by the body, and must be consumed daily. In contrast, vitamins A, D, E, and K, whose molecules are relatively nonpolar, are water-insoluble. These vitamins are not so readily excreted they tend to stay behind in fatty tissues. This means that the body can draw on its reservoir of vitamins A, D, E, and K to deal with sporadic deficiencies. Conversely, megadoses of these vitamins can lead to very high, possibly toxic, concentrations in the body. 

The ABC cereal company is developing a new type of breakfast cereal to compete with a rival product that they call Brand X. You are asked to compare the energy content of the two cereals to see if the new ABC product is lower in calories so you burn 1.00-g samples of the cereals in oxygen in a calorimeter with a heat capacity of 600. J-(°C). When the Brand X cereal sample burned, the temperature rose from 300.2 K to 309.0 K. When the ABC cereal sample burned, the temperature rose from 299.0 K to 307.5 K. (a) What is the heat output of each sample (b) One serving of each cereal is 30.0 g. How would you label the packages of the two cereals to indicate the fuel value per 30.0-g serving in joules in nutritional Calories (kilocalories) ... 

Krueger, H.W. and Sullivan, C.H. 1984 Models for carbon isotope fractionation between diet and bone. In Tumland, J.R. and Johnson, P.E., eds.. Stable Isotopes in Nutrition. Washington D.C, American Chemical Society Symposium Series, No. 258 205-220. 

Various authors Brown adipose tissue—role in nutritional energetics. (Symposium.) ProcNutrSoc 1989 48 165. 

WEBER p (2001) Role of biomarkers in nutritional science and industry - a comment. Br JNutr. 86 (Suppl) S93-S95. 

ZHANG Y, SONG T T, CUNNICK J E, MURPHY p A and HENDRICH s (1999a) Daidzein and genistein glucuronides in vitro are weakly estrogenic and activate human natural killer cells in nutritionally relevant concentrations. /iVMr 129 (2) 399-405. 

The carotenoids are the most widespread group of pigments in nature, with an estimated yield of 100 million tonnes per annum. They are present in all photosynthetic organisms and responsible for most of the yellow to red colours of fruits and flowers. The characteristic colours of many birds, insects and marine invertebrates are also due to the presence of carotenoids, which have originated in the diet. Animals are unable to synthesise carotenoids de novo, and so rely upon the diet as the source of these compounds. Carotenoids found in the human diet are primarily derived from crop plants, where the carotenoids are located in roots, leaves, shoots, seeds, fruit and flowers. To a lesser extent, carotenoids are also ingested from eggs, poultry and fish. Commercially, carotenoids are used as food colourants and in nutritional supplements (Table 13.1). Over recent years there has been considerable... 

JACOB R A, SWENDSEILD M E (1996) Niacui. In Present Knowledge in Nutrition, Seventh Eds Ziegler, E E, Filer, Jr L J, Washington D C ILSI Press. 184-90. 

WOLVER T M s, JENKINS D J A (1993) Effect of dietary fiber and foods on carbohydrate metabolism. Dietary Fiber in Nutrition. In Ed. Spiller G A, Boca Raton, FL CRC Press. 111-52. 

Lafferty, J., Truscott, T.C., and Land, E.J., Electron transfer reactions involving chlorophylls a and b and carotenoids, J. Chem. Soc. Farad. Trans., lA, 2760, 1978. Burri, B.J., Clifford, A.J., and Dixon, Z.R., Beta-carotene depletion and oxidative damage in women, in Natural Antioxidants and Anticarcinogens in Nutrition, Health and Disease, Kumulainen, J.T. and Salonen, J.T., Eds., Royal Society of Chemistry, Stockholm, 1999, 231. 

Landrum, J.T., Bone, R.A., and Herrero, C., Astaxanthin, cryptoxanthin, lutein, and zeaxanthin, in Phytochemicals in Nutrition and Health, CRC Press, Boca Raton, FL, 2002. 

Corongju, F., Banni, S., Dessi, M.A. and Rice-Evans, C. (1993). Free Radicals and Antioxidants in Nutrition , pp. 13-74, Richelieu Press, London. 

Evans, P.H., Campbell, A.K., Yano, E. and Morgan, L.G. (1989a). Environmental cancer, phagocytic oxidant stress and nutritional interactions. In Nutritional Impact of Food Processing (eds. J.C. Somogyi and H.R. Muller) pp. 313-326. Karger, Basel. 

Szymozyk, S., Kajfosz, J., Dutkienwicz, E., and Borkowski, J. (1986). Pixe analysis of selenium in nutrition and environment. /. Spurenelem. Symp. 5, 598-604. 

---