Search results
Results From The WOW.Com Content Network
The Atwater system, [1] named after Wilbur Olin Atwater, or derivatives of this system are used for the calculation of the available energy of foods.The system was developed largely from the experimental studies of Atwater and his colleagues in the later part of the 19th century and the early years of the 20th at Wesleyan University in Middletown, Connecticut.
This differential scale has two comparative advantages: (1) it is especially useful for treating changes in water-protein interactions that are too small to be accessible to conventional force-field calculations, and (2) for homologous structures, it can yield correlations with changes in properties from mutations in the amino acid sequences ...
A wide variety of body composition measurement methods exist. The gold standard measurement technique for the 4-compartment model consists of a weight measurement, body density measurement using hydrostatic weighing or air displacement plethysmography, total body water calculation using isotope dilution analysis, and mineral content measurement by dual-energy X-ray absorptiometry (DEXA). [1]
A ratio of nitrogen incorporated into the body over nitrogen absorbed gives a measure of protein "usability" – the BV. Unlike some measures of protein usability, biological value does not take into account how readily the protein can be digested and absorbed (largely by the small intestine). This is reflected in the experimental methods used ...
It is also frequently referred to by the symbol P, especially in the English literature. It is also known as n-octanol-water partition ratio. [63] [64] [65] K ow, being a type of partition coefficient, serves as a measure of the relationship between lipophilicity (fat solubility) and hydrophilicity (water solubility) of a substance. The value ...
BMI. BMI measures a person’s weight compared to their height. It’s a simple division equation. Since it’s such a quick and easy way to get a rough idea of whether you have a healthy weight ...
Metabolic water refers to water created inside a living organism through metabolism, by oxidizing energy-containing substances in food and adipose tissue. Animal metabolism produces about 107–110 grams of water per 100 grams of fat, [1] 41–42 grams of water per 100 g of protein, and 60 grams of water per 100 g of carbohydrate.
Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88 and 86% water. Swiss cheese is 37% percent water. [3] The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest.