Submit »

Sending mail, please wait

Water is the ubiquitous chemical substance, composed of hydrogen and oxygen, that is essential for the survival of many known forms of life.[1] In typical usage, water refers only to its liquid form or state, but the substance also has a solid state, ice, and a gaseous state, water vapor or steam. Water covers 71% of the Earth's surface[2]. On Earth, it is found mostly in oceans and other large water bodies, with 1.6% of water below ground in aquifers and 0.001% in the air as vapor, clouds (formed of solid and liquid water particles suspended in air), and precipitation.[3] Oceans hold 97% of surface water, glaciers and polar ice caps 2.4%, and other land surface water such as rivers, lakes and ponds 0.6%. A very small amount of the Earth's water is contained within biological bodies and manufactured products.



Water moves continually through a cycle of evaporation or transpiration (evapotranspiration), precipitation, and runoff, usually reaching the sea. Over land, evaporation and transpiration contribute to the precipitation over land.



Clean, fresh drinking water is essential to human and other lifeforms. Access to safe drinking water has improved steadily and substantially over the last decades in almost every part of the world.[4][5] There is a clear correlation between access to safe water and GDP per capita.[6] However, some observers have estimated that by 2025 more than half of the world population will be facing water-based vulnerability.[7] Water plays an important role in the world economy, as it functions as a solvent for a wide variety of chemical substances and facilitates industrial cooling and transportation. Approximately 70 percent of freshwater is consumed by agriculture.



Reverse osmosis is a filtration process that is often used for water. It works by using pressure to force a solution through a membrane, retaining the solute on one side and allowing the pure solvent to pass to the other side. This is the reverse of the normal osmosis process, which is the natural movement of solvent from an area of low solute concentration, through a membrane, to an area of high solute concentration when no external pressure is applied.

Any of a large variety of CRUSTACEANS (animals with a shell) with 10 legs, the front two of which have pincers. Crabs are noted for their sweet, succulent meat and are the second most popular SHELLFISH (after shrimp) in the United States. There are fresh- and saltwater crabs, the latter being the most plentiful. The major catch on the Pacific coast is DUNGENESS CRAB, from the North Pacific come the KING CRAB and snow crab, along the Atlantic and Gulf coasts it's BLUE CRAB and Florida waters give us the STONE CRAB.

Erythritol is naturally occurring in a wide variety of foods, including some fruits and vegetables. It's a white, odorless powder with a sweet taste similar to sucrose. It is produced by fermenting natural sugars into a sterilized mixture that is later purified into Erythritol



Erythritol is 70% as sweet as table sugar, yet it is virtually non-caloric, with only 2 calories per gram, according to the FDA.



Diabetics will be happy to know that on the glycemic index, Erythritol is rated zero. This means that insulin is not used to metabolize Erythritol.



Erythritol has a high digestive tolerance. It's absorbed into the bloodstream and passed through the urine. Absorption occurs before it enters the large intestine, so it does not normally cause a laxative effect and most people will consume Erythritol with no side effects.

Electrolyte is a "medical/scientific" term for salts, specifically ions. The term electrolyte means that this ion is electrically-charged and moves to either a negative (cathode) or positive (anode) electrode:

ions that move to the cathode (cations) are positively charged

ions that move to the anode (anions) are negatively charged

For example, your body fluids -- blood, plasma, interstitial fluid (fluid between cells) -- are like seawater and have a high concentration of sodium chloride (table salt, or NaCl). The electrolytes in sodium chloride are:



Electrolytes are important because they are what your cells (especially nerve, heart, muscle) use to maintain voltages across their cell membranes and to carry electrical impulses (nerve impulses, muscle contractions) across themselves and to other cells. Your kidneys work to keep the electrolyte concentrations in your blood constant despite changes in your body. For example, when you exercise heavily, you lose electrolytes in your sweat, particularly sodium and potassium. These electrolytes must be replaced to keep the electrolyte concentrations of your body fluids constant. So, many sports drinks have sodium chloride or potassium chloride added to them. They also have sugar and flavorings to provide your body with extra energy and to make the drink taste better.

These additives strengthen bread dough so it can be used in bread-making machinery and help produce a more uniform grain and greater volume. They act as whipping agents in dried, liquid, or frozen egg whites and artificial whipped cream. SODIUM STEAROYL FUMARATE serves the same function



Ref: Center for science in the public intrest

Flavor(s) Natural

Under the Code of Federal Regulation, natural flavor is defined as “the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating, enzymolysis (biochemical decomposition of a substance), which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs , dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.” Natural flavoring substances are obtained from plant or animal raw materials, containing no other artificial or added ingredients. Spices approved by the Food and Drug Administration (FDA) such as black pepper and basil do not have to be listed under its specific name. Additives can also be listed under natural flavoring because they might meet FDA definition standards, the extraction process consider flavorings man-made. In addition, spice extracts, essential oils, oleoresins, onion powder/juice, and garlic powder/juice are allowed to be labeled under “flavor” or “natural flavor.”

"Common Food Safety Questions from FSIS - Natural Flavorings on Meat & Poultry Labels." USDA Food Safety and Inspection Service Home. Web. 16 May 2011. .

A colorless, crystalline organic compound belonging to the family of carboxylic acids, present in practically all plants and in many animal tissues and fluids. It is one of a series of compounds involved in the physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide and water.



First isolated from lemon juice by a Swedish chemist, Carl Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane sugar or molasses in the presence of a fungus, Aspergillus niger. It is used in confections and soft drinks (as a flavoring agent), in metal-cleaning compositions, and in improving the stability of foods and other organic substances (by suppressing the deleterious action of dissolved metal salts)."



Citrus fruits are notable for their fragrance, and most are juice-laden. They contain a high proportion of citric acid giving them their characteristic astringent odour and flavour. They are also good sources of vitamin C. In botanical terms, "The fruit of all Citrus trees, in which the true fruit is the peel, [is] made up of an outer layer, brightly colored and rich in glands, a spongey whitish mesocarp, and a membraneous endocarp surrounding the segments. The succulent parts we eat is only a secondary tissue developed as a filler"



List of citrus fruits:

Amanatsu

Bergamot orange

Bitter orange (Seville Orange)

Calamondin (Calamansi)

Citron

Clementine

Golden Lime - hybrid between the genus Citrus and the genus Fortunella

Daidai

Dancy

Grapefruit

Ichang Lemon

Iyokan

Kaffir lime

Key lime

Kumquat - in the related genus Fortunella, not Citrus; forms hybrids with Citrus

Lemon

Lime

Limequat

Mandarin Lime

Mandarin Orange

Meyer Lemon

Mikan

Minneola

Natsumikan

Orange

Orangelo (Chironja)

Orangequat

Persian lime (Tahiti lime)

Pomelo (Pummelo, Shaddock)

Ponkan

Rangpur (Lemanderin)

Rough Lemon

Satsuma

Shekwasha (Taiwan Tangerine)

Sudachi

Sweetie

Tachibana Orange

Tangelo

Tangerine

Tangor

Ugli

Yuzu



Some brands of Citric Acid may be made from wheat, however this is very rare.

The scientific name for vitamin C, ascorbic acid helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.

The laymans name for ascorbic acid, vitamin C helps maintain the red color of cured meat and prevents the formation of nitrosamines, which promote cancer (see SODIUM NITRITE). It helps prevent loss of color and flavor by reacting with unwanted oxygen. It is used as a nutrient additive in drinks and breakfast cereals. Sodium ascorbate is a more soluble form of ascorbic acid. ERYTHORBIC ACID is very similar to ascorbic acid, but has no value as a vitamin. Large amounts of ascorbic acid may reduce the severity of colds and offer other health benefits.Vitamin C is a water-soluble vitamin, which means you need it in your diet every day because it cant be stored in the body.

ACACIA NILOTICA Acacia Gum - (Arabic Gum) (LINN.) All the gum-yielding Acacias exhibit the same habit and general appearance, differing only in technical characters. They are spiny shrubs or small trees, preferring sandy or sterile regions, with the climate dry during the greater part of the year.

The gum harvest from the various species lasts about five weeks. About the middle of November, after the rainy season, it exudes spontaneously from the trunk and principal branches, but the flow is generally stimulated by incisions in the bark, a thin strip, 2 to 3 feet in length and 1 to 3 inches wide being torn off. In about fifteen days it thickens in the furrow down which it runs, hardening on exposure to the air, usually in the form of round or oval tears, about the size of a pigeon's egg, but sometimes in vermicular forms, white or red, according to whether the species is a white or red gum tree.



About the middle of December, the Moors commence the harvesting. The masses of gum are collected, either while adhering to the bark, or after it falls to the ground, the entire product, often of various species, thus collected, is packed in baskets and very large sacks of tanned leather and brought on camels and bullocks to the centers of accumulation and then to the points of export, chiefly Suakin, Alexandria, or - in Senegambia - St. Louis. It is then known as 'Acacia sorts,' the term being equivalent to 'unsorted Acacia.' The unsorted gums show the widest variation as to size of fragments, whiteness, clearness, freedom from adhering matter, etc. It is next sorted or 'picked' in accordance with these differences.



There are many kinds of Acacia Gum in commerce:

Vitamin B3



Also called Niacin, Nicotinic Acid, Niacinimide, Nicotinic.



Acts as a co-enzyme in the release of energy from carbohydrates. Also needed to help breakdown fats and proteins. Aids in formation of red blood cells.

Since the 1950's doctors have used nicotinic acid to treat high cholesterol. Niacin is the only drug available that both substantially lowers the "bad" lipids (LDL), and increases the "good"(HDL) cholesterol. The reason this vitamin is not in the forefront of cholesterol therapy is because many people treated with high doses of niacin experience bothersome side effects such as; facial flushing, nausea, stomach pain, diarrhea and much more serious, liver damage.



Milk, eggs, meats (especially liver), chicken, fish, and most other protein-rich foods contain a significant amout of niacin. Also in smaller amounts in coffee and tea.



Dificiency is very rare in modern countries. Symptoms include: Pellagra (diarrhea, dermatitis, and dementia) Less severe symptoms of deficiency include irritability, loss of appetite, weekness and swollen tongue.

Vitamin B3 is required for the proper function of more than 50 enzymes. Without it, your body would not be able to release energy or make fats from carbohydrates. Vitamin B3 is also used to make sex hormones and other important chemical signal molecules.



Vitamin B3 comes in two principal forms: niacin (nicotinic acid) and niacinamide (nicotinamide). When taken in low doses for nutritional purposes, these two forms of the vitamin are essentially identical. However, each has its own particular effects when taken in high doses. Additionally, a special form of niacin called inositol hexaniacinate has shown some promise as a treatment with special properties of its own.

Pantothenic acid, also called vitamin B5 (a B vitamin), is a water-soluble vitamin required to sustain life (essential nutrient). Pantothenic acid is needed to form coenzyme-A (CoA), and is critical in the metabolism and synthesis of carbohydrates, proteins, and fats. In chemical structure, it is the amide between D-pantoate and beta-alanine. Its name is derived from the Greek pantothen (pa?t??e?) meaning "from everywhere" and small quantities of pantothenic acid are found in nearly every food, with high amounts in whole-grain cereals, legumes, eggs, meat, and royal jelly. It is commonly found as its alcohol analog, the provitamin panthenol, and as calcium pantothenate.

PANTOTHENIC ACID (vitamin B5) plays a still-undefined role in the metabolism of proteins, carbohydrates, and fats. Pantothenic acid is an integral part of coenzyme A and plays the important role of decarboxylating pyruvate in the citric acid cycle. Clinically, pantothenic acid is necessary for the synthesis of red blood cells, steroid metabolism, neuron activity, and stimulation of antibody production.



Common sources of pantothenic acid are cheese, corn, eggs, liver, meats, peanuts, peas soybeans, brewer's yeast, and wheat germ.



Because of its wide occurance, pantothenic acid deficiency is very rare unless specifically engineered for the purposes of biochemical investigations.



Along with other B vitamins, pantothenic acid is required for converting food to energy, building red blood cells, making bile, and synthesizing fats, adrenal gland steroids, antibodies, acetylcholine and other neurotransmitters. Pantothenic acid in dexpanthenol lotions and creams relieves the pain of burns, cuts, and abrasions, reduces skin inflammations, and speeds wound healing.

Color(s)

This term is usually followed by a specific color that the food item contains. It can be naturally derived food coloring or artificial depending on the manufacturer. Natural dyes are extracts that are plant based, while artificial dyes are petroleum based.

"U.S. Still Using Toxic Dyes Left Out of U.K. Goods." Health Freedom Alliance. 14 Mar. 2011. Web. 16 May 2011. .

One of the most important and abundant of the carotenes, a portion of which the liver converts to vitamin A. It should be noted, however, that while excess vitamin A can be toxic to the body, residual beta carotene is quickly eliminated. Scientists now believe that beta carotene is a powerful ANTIOXIDANT with properties that can contribute to reducing cancer and heart disease. It's found in vegetables like carrots, broccoli, squash, spinach and sweet potatoes. Beta carotene's orange-yellow pigment is also used as a coloring in foods like butter and margarine.Carotenoids are the red, orange and yellow plant pigments that give fruits and vegetables their vivid colors. All fruits and vegetables contain varying concentrations of carotenoids, but their colors are often covered up by green chlorophyll contained in the plant.



There are more than 600 different naturally-occuring carotenoids. Some of them have been identified as playing a vital role by protecting our cells and tissues from the damaging effects of free radicals and singlet oxygen. Lycopene, the carotenoid that gives tomatoes their red color, is particularly effective at quenching the destructive free radical singlet oxygen.

Pyridoxine Hydrochloride

Activated vitamin B-6 is extensively involved in the metabolism of amino acids. efficiently from pyridoxine in the liver. Ex cessive protein intake, alcohol or contraceptive use also indicates a greater need for vitamin B-6. It also plays a crucial role in the multiplication of cells.



Source: Vitamin & Mineral Safety 2nd edition - by John N. Hathcock PHD

Vitamin B6 is a water-soluble vitamin This means you need it in your diet every day because it cant be stored in the body.that exists in three major chemical forms: pyridoxine, pyridoxal, and pyridoxamine, It performs a wide variety of functions in your body and is essential for your good health. For example, vitamin B6 is needed for more than 100 enzymes involved in protein metabolism. It is also essential for red blood cell metabolism. The nervous and immune systems need vitamin B6 to function efficiently, and it is also needed for the conversion of tryptophan (an amino acid) to niacin (a vitamin)

Vitamin B12, also called cobalamin, is important to good health. It helps maintain healthy nerve cells and red blood cells, and is also needed to make DNA, the genetic material in all cells . Vitamin B12 is bound to the protein in food. Hydrochloric acid in the stomach releases B12 from protein during digestion. Once released, B12 combines with a substance called intrinsic factor (IF) before it is absorbed into the bloodstream.

Good sources include meat, particularly liver, salmon, cod, milk, cheese, eggs, yeast extract, and some fortified breakfast cereals.