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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 ...
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 ...
In the context of nutrition, a mineral is a chemical element. Some "minerals" are essential for life, but most are not. [ 1][ 2][ 3] Minerals are one of the four groups of essential nutrients; the others are vitamins, essential fatty acids, and essential amino acids. [ 4] The five major minerals in the human body are calcium, phosphorus ...
Organochlorine chemistry is concerned with the properties of organochlorine compounds, or organochlorides, organic compounds containing at least one covalently bonded atom of chlorine. The chloroalkane class ( alkanes with one or more hydrogens substituted by chlorine) includes common examples. The wide structural variety and divergent chemical ...
Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
Potassium is a chemical element; it has symbol K (from Neo-Latin kalium) and atomic number 19. It is a silvery white metal that is soft enough to easily cut with a knife. [ 8] Potassium metal reacts rapidly with atmospheric oxygen to form flaky white potassium peroxide in only seconds of exposure.
Dietary fiber. Foods rich in fibers: fruits, vegetables and grains. Wheat bran has a high content of dietary fiber. Dietary fiber ( fibre in Commonwealth English) or roughage is the portion of plant-derived food that cannot be completely broken down by human digestive enzymes. [ 1] Dietary fibers are diverse in chemical composition and can be ...
Omega−3 fatty acids. , also called Omega−3 oils, ω−3 fatty acids, Ω-3 Fatty acids or n−3 fatty acids, [ 1] are polyunsaturated fatty acids (PUFAs) characterized by the presence of a double bond three atoms away from the terminal methyl group in their chemical structure. [ 2] They are widely distributed in nature, being important ...