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When food is burned, the mass of the food remains constant. However, the chemical bonds in the food molecules break, releasing energy in the form of heat and light. The ash residue that remains after burning is a fraction of the original mass and consists of the non-combustible components of the food.

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1y ago

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The rate at which food is burned for energy is controlled by metabolic rate, which is influenced by factors such as genetics, age, gender, muscle mass, and activity level. A person's basal metabolic rate (BMR) accounts for the majority of energy expenditure and is affected by these factors. Eating patterns, portion sizes, and meal composition can also impact how quickly food is burned for energy.


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