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Cooking oils and other food fats have about 5 mg/100 g of total choline. [8] In the United States, food labels express the amount of choline in a serving as a percentage of daily value (%DV) based on the adequate intake of 550 mg/day. 100% of the daily value means that a serving of food has 550 mg of choline. [21] "Total choline" is defined as ...
Chlorine. orthorhombic ( oS8) Chlorine is a chemical element; it has symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate between them. Chlorine is a yellow-green gas at room temperature. It is an extremely reactive element ...
With the proliferation of many convenience foods and ingredients purporting to be "healthy" or perhaps just as importantly, "green" in one way or another, shopping for groceries can be a daunting ...
The reaction can be written as: −OCl + H+ ⇌ HOCl. Sodium hypochlorite solutions combined with acid evolve chlorine gas, particularly strongly at pH < 2, by the reactions: HOCl (aq) + Cl− + H+ ⇌ Cl2(aq) + H2O. Cl2(aq) ⇌ Cl2(g) At pH > 8, the chlorine is practically all in the form of hypochlorite anions ( OCl− ).
Government agencies have strict guidelines for food safety and nutrition labels on packaged foods. But other information like sell-by dates or animal welfare labels are less regulated — and some ...
A nutrient is a substance used by an organism to survive, grow and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi and protists. Nutrients can be incorporated into cells for metabolic purposes or excreted by cells to create non-cellular structures such as hair, scales, feathers, or exoskeletons.
Phosphatidylcholine. Phosphatidylcholines ( PC) are a class of phospholipids that incorporate choline as a headgroup . They are a major component of biological membranes and can be easily obtained from a variety of readily available sources, such as egg yolk or soybeans, from which they are mechanically or chemically extracted using hexane.
Infobox references. Potassium chloride ( KCl, or potassium salt) is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water, and its solutions have a salt -like taste.