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- Dry_matter abstract "The dry matter (or otherwise known as dry weight) is a measurement of the mass of something when completely dried.The dry matter of plant and animal material would be its solids, i.e. all its constituents excluding water. The dry matter of food would include carbohydrates, fats, proteins, vitamins, 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 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 butter, crackers, and chocolate cake.Water content of dairy products is quite variable. Butter is 15% water. Cow's milk ranges between 88-86% water. Swiss cheese is 37% percent water. The water content of milk and dairy products varies with the percentage of butterfat so that whole milk has the lowest percentage of water and skimmed milk has the highest. In the sugar industry the dry matter content is an important parameter to control the crystallization process and is often measured on-line by means of microwave density meters.".
- Dry_matter wikiPageExternalLink page.aspx?intPageID=195.
- Dry_matter wikiPageID "10197275".
- Dry_matter wikiPageRevisionID "601305942".
- Dry_matter hasPhotoCollection Dry_matter.
- Dry_matter subject Category:Food_science.
- Dry_matter subject Category:Measurement.
- Dry_matter subject Category:Solids.
- Dry_matter comment "The dry matter (or otherwise known as dry weight) is a measurement of the mass of something when completely dried.The dry matter of plant and animal material would be its solids, i.e. all its constituents excluding water. The dry matter of food would include carbohydrates, fats, proteins, vitamins, minerals, and antioxidants (e.g., thiocyanate, anthocyanin, and quercetin).".
- Dry_matter label "Drogestofgehalte".
- Dry_matter label "Dry matter".
- Dry_matter label "Materia seca".
- Dry_matter label "Matière sèche".
- Dry_matter label "Matéria seca".
- Dry_matter label "Sostanza secca".
- Dry_matter label "Sucha masa".
- Dry_matter label "Trockenmasse".
- Dry_matter sameAs Sušina.
- Dry_matter sameAs Trockenmasse.
- Dry_matter sameAs Materia_seca.
- Dry_matter sameAs Matière_sèche.
- Dry_matter sameAs Sostanza_secca.
- Dry_matter sameAs Drogestofgehalte.
- Dry_matter sameAs Sucha_masa.
- Dry_matter sameAs Matéria_seca.
- Dry_matter sameAs m.02q4x3v.
- Dry_matter sameAs Q393855.
- Dry_matter sameAs Q393855.
- Dry_matter wasDerivedFrom Dry_matter?oldid=601305942.
- Dry_matter isPrimaryTopicOf Dry_matter.