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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.
The effect originates from the disruption of highly dynamic hydrogen bonds between molecules of liquid water. Polar chemical groups, such as OH group in methanol do not cause the hydrophobic effect. However, a pure hydrocarbon molecule, for example hexane , cannot accept or donate hydrogen bonds to water.
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 ...
The gases are then passed over special columns (such as potassium hydroxide aqueous solution) that absorb the carbon dioxide and water. A column containing a thermal conductivity detector at the end is then used to separate the nitrogen from any residual carbon dioxide and water and the remaining nitrogen content is measured. The instrument ...
The liquid water path also contributes to important cloud properties. As the value of the liquid water path increases, so does the albedo of the cloud. This increase in albedo is seen most quickly at the lower end of the liquid water path spectrum, that is, the smaller the amount of total water, the quicker the albedo increases.
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 ...
Without modification, other forms of inorganic nitrogen, for instance nitrate, are not included in this measurement. Using an empirical relation between Kjeldahl nitrogen and protein, it is an important method for indirectly quantifying protein content of a sample. This method was developed by Johan Kjeldahl in 1883. [1] [2]