Do all foods have chemicals in them?
Yes. All the natural sources of food can be contaminated with residues of pesticides etc., for example, you can find traces of DDT and PCBs in the body fat of penguins. Also, most foods contain water, which is a chemical, and foods themselves are organic chemicals, which means that they contain carbon, hydrogen, and oxygen, nitrogen.
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lysosomes, by giving broken particles to nucleus
There is no one type of food that has all food groups but there are meals that have a combination of all food groups such as Escoveitch Fish with Rice and Gungo/Red Peas and …a side dish of Vegetable Salad with Blue Cheese Dressing and an All-Natural Blended Fruit Juice.
Is breaking down food to release energy related to chemical reaction that takes place in all things?
For the most part, yes. Just about all living organisms go through the same processes to obtain energy from food.
A very short answer: a chemical (chemical compound, substance) is a combination of two or more chemical elements.
because the enzyme is not present in the mouth which digest it.
NOT ANSWER!! SORRY I HAD MISTAKEN, QUESTION WAS: What chemical change can producers do that makes food for All of us? .
Stomach, pancreas, and gall bladder.
\n. Sulfuric acid is used in chemical earthing
All matter that you are concerned with is made up of chemicals.
Chewing starts the process, stomach muscles continue the mixing.
Plants utilize sunlight during photosynthesis to convert carbon dioxide and water into glucose (sugar) and oxygen. This glucose has energy stored in its chemical bonds that ca…n be used by other organisms. This stored energy is released whenever these chemical bonds are broken in metabolic processes such as cellular respiration. Cellular respiration is the process by which the chemical energy of "food" molecules is released and partially captured in the form of ATP. Cellular respiration is the general term which describes all metabolic reactions involved in the formation of usable energy from the breakdown of nutrients. In living organisms, the "universal" source of energy is adenosine triphosphate (ATP). Carbohydrates, fats, and proteins can all be used as fuels in cellular respiration, but glucose is most commonly used as an example to examine the reactions and pathways involved. Marathon runners eat a large plate of pasta the night before a competition because pasta is a good source of energy, or fuel for the body. All foods contain energy, but the amount of potential energy stored will vary greatly depending on the type of food. Moreover, not all of the stored energy is available to do work. When we eat food, our bodies convert the stored energy, known as Calories, to chemical energy, thereby allowing us to do work. A calorie is the amount of heat (energy) required to raise the temperature of 1 gram (g) of water 1 degree Celsius (Â°C). The density of water is 1 gram per milliliter (1g/ml) therefore 1 g of water is equal to 1 ml of water. When we talk about caloric values of food, we refer to them as Calories (notice the capital "C"), which are actually kilocalories. There are 1000 calories in a kilocalorie. So in reality, a food item that is listed as having 38 Calories has 38,000 calories. Calories are a way to measure the energy you get from the food you eat. Just as pasta can provide a runner energy to run a marathon, a tiny peanut contains stored energy that can be used to heat a container of water. For this lab exercise, you will indirectly measure the amount of Calories in couple of food items using a calorimeter. A calorimeter (calor = Latin for heat) is a device that measures the heat generated by a chemical reaction, change of state, or formation of a solution. There are several types of calorimeters but the main emphasis of all calorimeters is to insulate the reaction to prevent heat loss. We will be using a homemade calorimeter modeled after a constant-volume calorimeter. A particular food item will be ignited, the homemade calorimeter will trap the heat of the burning food, and the water above will absorb the heat, thereby causing the temperature (T) of the water to increase. By measuring the change in temperature (âT) of a known volume of water, you will be able to calculate the amount of energy in the food tested.
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There is no such thing to be allergicto all food. Some people have allergies to many foods, however theycan still eat other foods.