Acids
a molecule or ion capable of donating a proton or, alternatively, capable of forming a covalent bond with an electron pair
What is Acid
a substance added to something in small quantities to improve or preserve it.
additive
one of the key macronutrients made up of carbon, hydrogen and oxygen; main source of energy in the diet
Carbohydrate
the sensory system responsible for the perception of taste and flavour.
Gustatory System
colourless liquid organic compound. the main component of vinegar.
Acetic Acid
a material injected into the wall of the urethra to improve urethral coaptation in women suffering from stress incontinence. The concept was initially described in the 1930s when sodium morrhuate and paraffin were used to augment urethral resistance.
Bulking agent
a simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.
Glucose
the exploitation of biological processes for industrial and other purposes, especially the genetic manipulation of microorganisms for the production of antibiotics, hormones, etc.
Biotechnology
the structural units (monomers) that make up proteins. They join together to form short polymer chains called peptides or longer chains called either polypeptides or proteins.
amino acid
additives applied in fruit-flavored beverages to achieve a visual appearance similar to fresh juice. They consist of dispersions of small particles that impart turbidity. ... Often, clouding agents are produced concentrated, and thus they must be stable both as concentrates and in the final beverage.
Clouding agent
a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
Gluten
negative response triggered by the immune system from a range of causes such as consuming certain common food ingredients
Allergy
a vitamin found particularly in citrus fruits and green vegetables. It is essential in maintaining healthy connective tissue, and is also thought to act as an antioxidant. Severe deficiency causes scurvy.
Ascorbic Acid
when carbon dioxide dissolves in a liquid and produces gas bubbles, producing a fizzy sensation
Carbonation
alteration of genetic material to artificially produce a desired characteristic, outcome, resistance or novel trait
Genetic Modification
hormone which controls blood glucose levels
Insulin