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The tables below provides information on the variation of solubility of different substances (mostly inorganic compounds) in water with temperature, at one atmosphere pressure. Units of solubility are given in grams of substance per 100 millilitres of water (g/(100 mL)), unless shown otherwise. The substances are listed in alphabetical order.
Example g/dL m sv /m su; Very soluble <1 calcium nitrate: 158.7 0.63 Freely soluble 1 to 10 calcium chloride: 65 1.54 Soluble 10 to 30 sodium oxalate: 3.9 26 Sparingly soluble 30 to 100 Slightly soluble 100 to 1000 calcium sulfate: 0.21 490 Very slightly soluble 1000 to 10,000 dicalcium phosphate: 0.02 5000 Practically insoluble or insoluble ...
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
The following high-fiber foods are "good" sources of fiber, meaning they contain more than 10% but less than 20% of your daily recommended fiber intake. 17. Pears
[6] [7] [8] Soluble fibre is marketed as serving a prebiotic function with claims for promoting "healthy" intestinal bacteria. [9] Bacterial metabolism of soluble fibre also produces short-chain fatty acids like butyric acid which may be absorbed into intestinal cells as a source of food energy. [6] [7] [8] cellulose; methyl cellulose ...
Dextrin [1] – an incompletely hydrolyzed starch made from a variety of grains or other starchy foods. Dextrose [1] – same as glucose, dextrose is an alternative name of glucose; Disaccharide – also known as double sugar, it is made when two monosaccharides (aka simple sugars) are joined together. Examples include sucrose, lactose, and ...
The only thing to be aware of is that—like all foods—certain fruits have more calories than others, and some have a lot more sugar. Remember, fruit is healthy and delicious. Keep enjoying it!
Preservatives prevent or inhibit spoilage of food due to fungi, bacteria and other microorganisms. Stabilizers Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam for example) give foods a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions. Sweeteners
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