Titlebook: Basic Food Chemistry; Frank A. Lee Book 1983 The AVI Publishing Company, Inc. 1983 alcohol.amino acid.coffee.food.food chemistry

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https://doi.org/10.1007/978-1-4684-0946-8e foods in the body to sustain life. Without water, life as we know it would be impossible. Water is necessary in photosynthesis for the production of carbohydrates by this process. The deterioration of foods, both microbiological and chemical, is affected by the presence of water in the food. Dehyd

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https://doi.org/10.1007/978-1-4684-0946-8 He noted that solutions of substances that could be crystallized diffused rapidly through such membranes as parchment, while substances that did not produce crystals did not diffuse through these membranes at all. The crystallizable substances he called “crystalloids,” while those noncrystallizable

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Neutralization of Heparin Activity carbon tetrachloride) but usually insoluble in water. A few compounds, such as lecithin, normally classed as lipids are somewhat soluble in water. All of these compounds can be utilized in animal metabolism. Petroleum products cannot be so utilized, and, therefore, are not included here.

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