Fat In Dry Matter
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Fat In Dry Matter
The dry matter or dry weight is a measurement of the mass of something when completely dried. Analysis of food The dry matter of plant and animal material consists of all its constituents excluding water. The dry matter of food includes carbohydrates, fats, proteins, vitamins, dietary mineral, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin). Carbohydrates, fats, and proteins, which provide the energy in foods (measured in kilocalories or kilojoules), make up ninety percent of the dry weight of a diet. Water composition Water content in foods varies widely. A large number of foods are more than half water by weight, including boiled oatmeal (84.5%), cooked macaroni (78.4%), boiled eggs (73.2%), boiled rice (72.5%), white meat chicken (70.3%) and sirloin steak (61.9%). Fruits and vegetables are 70 to 95% water. Most meats are on average about 70% water. Breads are approximately 36% water. Some foods have a water content of less than 5%, e.g., peanut ...
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Mass
Mass is an intrinsic property of a body. It was traditionally believed to be related to the quantity of matter in a physical body, until the discovery of the atom and particle physics. It was found that different atoms and different elementary particles, theoretically with the same amount of matter, have nonetheless different masses. Mass in modern physics has multiple definitions which are conceptually distinct, but physically equivalent. Mass can be experimentally defined as a measure of the body's inertia, meaning the resistance to acceleration (change of velocity) when a net force is applied. The object's mass also determines the strength of its gravitational attraction to other bodies. The SI base unit of mass is the kilogram (kg). In physics, mass is not the same as weight, even though mass is often determined by measuring the object's weight using a spring scale, rather than balance scale comparing it directly with known masses. An object on the Moon would weigh le ...
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