Food nutrition:

• Water has a high specific heat capacity meaning it takes a large change for there to be significant temperature variability.
• Water has a high latent heat of evaporation meaning it's useful in temperature regulation.
• 3 water sources = drinking water, water in food and metabolic water.
• Metabolic water = formed during oxidation of hydrogen-containing organic nutrients.
• Proteins contain sulphur.
• Lipids and carbohydrates contain phosphorus.
• Organic acids in plants and animals = citric, malic, fumaric, succinic and pyruvic.
• Food is divided into 6 fractions = moisture, ash, crude protein, ether extract, crude fibre and nitrogen-free extractives.
• Corrected DM = 0.99 ODM + 18.9.
• NDF = neutral-detergent fibre, residue after extraction with boiling neutral solutions.
• ADF = acid-detergent fibre, residue after refluxing.
• Starch is determined by polarimetry.
• Individual mineral elements are measured by atomic absorption sepctroscopy.
• Gas liquid chromatography determines individual AA, fatty acids and certain vitamins.