Composition of food
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This document summarizes an experiment to identify major nutrients in foods using common reagents. The experiment uses Fehling's solution to detect simple sugars, Lugol's solution to detect starch, and Biuret solution to detect proteins. Students will observe color changes that indicate the presence of sugars, starch, or proteins when the food samples react with each reagent. The goal is for students to learn to recognize these nutrients using simple chemical tests.
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Food Fermentation
Fermented foods are produced by exposing raw materials like milk, meat, fruits and vegetables to microorganisms that carry out desirable fermentation. As microbes like bacteria and yeasts grow, they metabolize nutrients in the raw materials and produce end products. These end products and remaining components constitute the fermented food, which often has improved acceptance qualities due to metabolic changes. Common fermented foods include dairy products like yogurt and cheese, meat products, breads and other cereal foods, pickled fruits and vegetables, soy sauce, and beverages like beer. The microbiology and production processes of fermented foods depend on the specific food and microbes involved.
Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
These fermented dairy products can deliver health benefits like aiding digestion, lowering cholesterol and potentially reducing cancer risks due to the probiotic
Browning reactions in foods
This document discusses different types of browning reactions that can occur in foods, including enzymatic and non-enzymatic browning. Non-enzymatic browning includes caramelization, which occurs when sugars are heated and undergo a series of reactions to turn brown. It also includes Maillard browning, which is the reaction between reducing sugars and amino acids or proteins. Enzymatic browning is caused by phenolase enzymes and can be prevented by maintaining an acid pH, using sulfites or antioxidants, reducing oxygen contact, or blanching to denature the enzymes.
functional properties of whey protein concentrate
Whey protein concentrates are powders made from ultrafiltering whey to increase the protein concentration. They can range from 25-80% protein. Key functional properties of whey protein concentrates include water solubility, water absorption capacity, foaming ability, gel formation ability, and emulsifying ability. These properties make whey protein concentrates useful as ingredients in foods.
1. forms of water
Water plays an important role in many foods, affecting texture, enabling chemical reactions, and supporting microbial growth. Many fresh foods are composed of 75% or more water. There are three forms of water in foods: free water, which can be squeezed out; absorbed water, which is attached to molecules like proteins and carbohydrates; and bound water, which is trapped within crystals or other substances and cannot promote microbial growth. Determining the moisture content of foods is important for factors like shelf life and susceptibility to contamination.
Meat and poultry
This document defines meat and poultry, and discusses their composition and structure. It explains that meat refers to animal muscle used for food, with the most common meats coming from cattle, pigs, sheep, and poultry dominated by chicken. Poultry refers to domesticated birds raised for meat, especially chicken but also including turkeys, ducks, and geese. The document then discusses meat consumption trends, livestock per capita consumption in the Philippines, and meat composition varying by species, breed, age, sex, and diet of the animal. It provides details on muscle, connective tissue, and fat structure in meat.
Codex Alimentarius commission
The Codex Alimentarius Commission (CAC) sets international food standards and guidelines to protect consumer health and ensure fair practices in food trade. It was established in 1963 by the Food and Agriculture Organization and World Health Organization. The CAC has 189 member countries and territories and aims to coordinate food standards worldwide. It develops food safety standards and codes of practice through technical committees and publishes them for voluntary adoption by members. The CAC secretariat is located in Rome.
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Dairy fermented products
Dairy products like cheese, yogurt, kefir and acidophilus milk are produced through fermentation.
Cheese is made through lactic acid fermentation of milk using starter cultures like Lactococcus lactis. Yogurt is produced using Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. Kefir uses Lactococcus lactis, Lactobacillus delbrueckii subspecies bulgaricus and yeasts. Acidophilus milk production involves Lactobacillus acidophilus.
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Water plays an important role in many foods, affecting texture, enabling chemical reactions, and supporting microbial growth. Many fresh foods are composed of 75% or more water. There are three forms of water in foods: free water, which can be squeezed out; absorbed water, which is attached to molecules like proteins and carbohydrates; and bound water, which is trapped within crystals or other substances and cannot promote microbial growth. Determining the moisture content of foods is important for factors like shelf life and susceptibility to contamination.
Meat and poultry
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Codex Alimentarius commission
The Codex Alimentarius Commission (CAC) sets international food standards and guidelines to protect consumer health and ensure fair practices in food trade. It was established in 1963 by the Food and Agriculture Organization and World Health Organization. The CAC has 189 member countries and territories and aims to coordinate food standards worldwide. It develops food safety standards and codes of practice through technical committees and publishes them for voluntary adoption by members. The CAC secretariat is located in Rome.
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Antinutritional factors
Antinutritional factors are substances found in plants that interfere with the utilization of nutrients in animals. They are secondary metabolites that are commonly found in tropical forages. Common antinutritional factors include protease inhibitors, lipase inhibitors, glycosides, saponins, alkaloids, phytic acid, and tannins. Protease inhibitors prevent the digestion and absorption of proteins. Lipase inhibitors interfere with lipid digestion. Glycosides and saponins can be toxic. Alkaloids can cause organ damage. Phytic acid binds minerals making them unavailable. Tannins form complexes with proteins, carbohydrates and minerals. These antinutritional factors affect animal health, production and the environment. While
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Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
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Sausages have a long history dating back over 2000 years. They originated as a way to preserve meat before refrigeration by stuffing meat into intestines or casings. Different regions developed distinctive sausages based on available ingredients and climate. Sausages can be classified by meat type, ingredients, consistency, and region. Examples include cooked, smoked, fresh, and dry sausages from various countries like Germany, Italy, Poland, and the United States.
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https://goo.gl/wlMv4P
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Fruit Processing Industry in India, Processed Fruits & Vegetables, Small Scale Fruit and Vegetable Processing, Fruit and Vegetable Processing Industry in India, Fruit and Vegetable Processing Equipment, Fruit & Vegetable Processing Industry, Fruit and Vegetable Processing Methods, Process for Manufacture of Mishit Doi, Preparation of Soyapaneer, Preparation of Potato Chips, Biscuit Formulation, Preparation of Biscuits, Preparation of Tamarind Sauce, Processing Steps for Watermelon Nectars, Pretreatment of Green Chilli, Preparation of Instant Mix and Dhokla, Processing of Vegetables, Harvesting of Vegetables, Harvesting of Fruits, Processing of Fruits, Production of Cocoyam Flours, Preparation of Bread From Composite Flour of Wheat, Potato and Cocoyam, Rice Milling Machine, Plant for Making Rice Cakes, Chemical Composition of Fruits, Storage of Basmati Rice, Storage Stability of Instant Vegetable Pulav Mix, Food Dehydration and Concentration, Drying Methods and Equipment, Dehydration of Onions, Mechanical and Thermal Properties of Maize, Roasting of Coffee Beans, Canning of Chili Plums, Process for Guava Squash, Method of Preparation of Squash, Processing and Preservation of Jack Fruit, Instant Chutneys from Pudina, Preparation of Instant Chutneys, Cereal Grains, Processing of Cereal Grains, Conventional Milling, Uses of Wheat Flour and Granules, Rice, Milling, Gluten and Starch of Wheat Flour, Yeast, Baking Powders, Eggs, Baking Step, Soybean Technology, Processing in Mancozeb Residues in Apple, Use of Isabgol (Psyllium Mucilloid) Husk in Atta for Chapati Making, Dehydrated Pineapple, Frying Medium and Packaging for Potato Chips, Preparation of Plum Seasoned Squash, Mille T-Based Food Products for Diabetics, Defatted Mucuna Flour in Biscuits Formulation
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Flavor potentiators
This document discusses flavor potentiators, which are substances that enhance or modify the flavor of food without contributing much flavor of their own. It describes several naturally occurring and synthetic flavor potentiators, including monosodium glutamate (MSG), guanosine 5'-monophosphate (GMP), inosine 5'-monophosphate (IMP), maltol, and ethyl maltol. It also discusses their sources, chemical structures, production methods, applications in the food industry, and postulated modes of action in potentiation flavor.
Nutritional labeling of food products
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
Fermented Vegetables
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
Experiments on starch protein and fat
This document summarizes several experiments conducted to detect the presence of starch, proteins, and fats in different food products. The first experiment uses Lugol's solution to detect starch in boiled rice, noodles, cheese, bread, and potato flour, indicating that these foods contain starch. Washing powder, soap, and white material did not change color, showing an absence of starch. The second experiment uses biuret and xanthoproteic reactions to detect proteins in eggs (positive) and dairy products, kiwi, banana, and apple (positive and negative results). The final experiment uses fat staining of paper napkins to detect fats in almonds, walnuts, sunflower seeds, and apples, finding
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This document discusses the factors that cause spoilage in perishable foods. It outlines three main classes of foods based on their susceptibility to spoilage: non-perishable, semi-perishable, and perishable. The main causes of spoilage are biological factors like microbes and enzymes, and biochemical factors like the food's characteristics and storage conditions. Microbial spoilage can be caused by bacteria, yeasts, molds, insects, parasites, and rodents. The optimal conditions for microbial growth like temperature, oxygen levels, moisture, and duration of storage are described. Mechanical damage during handling can also introduce points of entry for microbes.
Antinutritional factors
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Food Labelling - Full Information about the topic
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
Sausages
Sausages have a long history dating back over 2000 years. They originated as a way to preserve meat before refrigeration by stuffing meat into intestines or casings. Different regions developed distinctive sausages based on available ingredients and climate. Sausages can be classified by meat type, ingredients, consistency, and region. Examples include cooked, smoked, fresh, and dry sausages from various countries like Germany, Italy, Poland, and the United States.
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Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency.
See more
https://goo.gl/JjnNDM
https://goo.gl/Tf2BVy
https://goo.gl/wlMv4P
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Fruit Processing Industry in India, Processed Fruits & Vegetables, Small Scale Fruit and Vegetable Processing, Fruit and Vegetable Processing Industry in India, Fruit and Vegetable Processing Equipment, Fruit & Vegetable Processing Industry, Fruit and Vegetable Processing Methods, Process for Manufacture of Mishit Doi, Preparation of Soyapaneer, Preparation of Potato Chips, Biscuit Formulation, Preparation of Biscuits, Preparation of Tamarind Sauce, Processing Steps for Watermelon Nectars, Pretreatment of Green Chilli, Preparation of Instant Mix and Dhokla, Processing of Vegetables, Harvesting of Vegetables, Harvesting of Fruits, Processing of Fruits, Production of Cocoyam Flours, Preparation of Bread From Composite Flour of Wheat, Potato and Cocoyam, Rice Milling Machine, Plant for Making Rice Cakes, Chemical Composition of Fruits, Storage of Basmati Rice, Storage Stability of Instant Vegetable Pulav Mix, Food Dehydration and Concentration, Drying Methods and Equipment, Dehydration of Onions, Mechanical and Thermal Properties of Maize, Roasting of Coffee Beans, Canning of Chili Plums, Process for Guava Squash, Method of Preparation of Squash, Processing and Preservation of Jack Fruit, Instant Chutneys from Pudina, Preparation of Instant Chutneys, Cereal Grains, Processing of Cereal Grains, Conventional Milling, Uses of Wheat Flour and Granules, Rice, Milling, Gluten and Starch of Wheat Flour, Yeast, Baking Powders, Eggs, Baking Step, Soybean Technology, Processing in Mancozeb Residues in Apple, Use of Isabgol (Psyllium Mucilloid) Husk in Atta for Chapati Making, Dehydrated Pineapple, Frying Medium and Packaging for Potato Chips, Preparation of Plum Seasoned Squash, Mille T-Based Food Products for Diabetics, Defatted Mucuna Flour in Biscuits Formulation
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
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This document discusses flavor potentiators, which are substances that enhance or modify the flavor of food without contributing much flavor of their own. It describes several naturally occurring and synthetic flavor potentiators, including monosodium glutamate (MSG), guanosine 5'-monophosphate (GMP), inosine 5'-monophosphate (IMP), maltol, and ethyl maltol. It also discusses their sources, chemical structures, production methods, applications in the food industry, and postulated modes of action in potentiation flavor.
Nutritional labeling of food products
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
Fermented Vegetables
The document discusses several types of fermented vegetables including sauerkraut, kimchi, olives, and pickles. It describes the key ingredients and processes used to ferment each vegetable. Sauerkraut is made from fermented cabbage using a process of shredding, salting, and fermenting the cabbage for several weeks. Kimchi also uses fermented cabbage but includes additional spices and a shorter fermentation time. Olives undergo a lye treatment before being fermented in brine for 6-8 months. Pickles are made by fermenting cucumbers in a brine solution for several weeks. The dominant microorganisms in each fermentation process are various species of lactic
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Lugol's solution
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This document contains an evaluation form for a project on natural hazards and sustainability. It asks students and teachers about what they gained from participating, including knowledge of climate change impacts, resource efficiency, and environmental protection. It inquires about increased awareness of these issues and whether they should be included in school curricula. Students and teachers are asked about effective dissemination methods and satisfaction with project activities and outcomes. Suggestions are also solicited for modifying and sustaining the project.
Team 6
The document discusses the negative effects of oil pollution on marine biodiversity and proposes a student-led initiative to raise awareness and funds to help restore ecosystems and protect endangered sea species. The plan involves students visiting aquariums and marine parks to learn about the issue and cooperating with local organizations. The project aims to unite students globally to educate youth on maritime biodiversity.
Team 5
The document discusses creating a school garden to support declining bee populations. It notes that bees are essential for pollination but face threats from urbanization, farming, and pesticides. The proposed garden would plant bee-friendly flowers and herbs in the spring, summer and fall. It would provide an educational resource for students and the community about protecting bees and could offer students credits for garden maintenance. The project seeks sponsors and hopes the garden can be placed at the school or on its roof.
Team 4
This document discusses the issue of plastic pollution in oceans and potential solutions using nanocellulose. It notes that the Mediterranean Sea contains 1.25 million plastic fragments per square kilometer and plastic ingestion threatens wildlife. A new startup is highlighted that uses nanocellulose, obtained from plant matter, to create cutlery, bowls and other products as an alternative to plastic. Nanocellulose is described as a lightweight, non-toxic and highly absorbent material that can be produced cost-effectively from cellulose, the most abundant polymer on Earth.
Team 2
1. The document proposes a plan to reduce plastic waste from schools by collecting recyclable plastic, sending it to a recycling company to make fibers, and using those fibers to make branded merchandise and clothing for the schools.
2. The targets of the plan are high schools and students. Stakeholders include a recycling company and clothing company.
3. A timeline is proposed to gradually expand the program from one school to multiple schools in the Lombardy region of Italy over 5-10 years, with the goal of establishing a non-profit company to manage recycling and production.
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1) The document proposes a solution to reduce paper usage in schools by creating a shared digital network where textbooks and other materials can be accessed, reducing costs.
2) Setting up a centralized network and recycling program could save schools $30,000-$50,000 per year while also reducing their environmental impact.
3) The network would be free for students to access and schools could provide devices to students in need, ensuring equal access to educational resources.
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The document discusses environmental issues affecting mountains in Italy, including glacier melting, permafrost thawing, hydrogeological problems, and biodiversity loss. It notes that between 2007 and 2012, 5% of Italian glaciers melted away and that all glaciers in the country are expected to disappear this century. The document also examines hydrogeological issues and includes orthophotos showing the melting of some Lombardy glaciers between 2007 and 2015.
Extreme events in Portugal
Portugal has a diverse climate with summer temperatures reaching 40°C and winter temperatures dropping to -5°C. In late 2019 and early 2020, storms Elsa and Fabien caused immense damage, including two deaths and hundreds displaced due to flooding of the Mondego River. Some rivers overflowed their banks and turned brown from clay runoff from surrounding hills. Portugal had over 40,000 acres burned in 2019 wildfires, more than the previous year, with a devastating forest fire in 2017 in Pedrógão Grande.
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Coastal erosion is a serious problem for Italy, with approximately 42% of Italy's low-lying and delta coastlines already experiencing erosion. The highest erosion rates are occurring along Italy's major river deltas such as the Arno, Obrone, Volturno, and Po Rivers, where retreat rates can reach 10 meters per year. Multiple factors are contributing to Italy's coastal erosion, including sea level rise, land subsidence, and decreasing river sediment loads.
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The document summarizes different types of extreme weather events that occur in Italy, including hurricanes, tornadoes, waterspouts, cloudbursts, heatwaves, droughts, severe storms, and floods. It provides statistics on hurricanes and waterspouts in Italy, describes the causes and impacts of these phenomena, and gives some examples of extreme weather events that have impacted Italy in recent years, such as heatwaves in 2019, drought conditions in 2017-2018, and storms and flooding in Venice. The document also discusses how climate change is exacerbating some of these extreme weather risks in Italy in the future.
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The document provides guidance for organizing a 24-hour hackathon at an alpine ski house. It outlines procedures for dividing participants into teams, assigning mentors, and establishing a timing structure. Guidelines are provided for forming teams and a jury, and a co-creation methodology is described involving problem identification, developing a vision, designing a solution, and integrating the project.
Evaluation portugal
The LTTA in Portugal from November 4-8, 2019 involved students, teachers, and various activities. Students found the experience educational and enjoyed interacting with other participants. Teachers felt the organization and activities were well-planned and helped strengthen relationships between partners. Each day consisted of activities like presentations, debates, lessons, and cultural excursions focused on the project's climate change theme.
Climate change in Italy
Climate change is having several effects in Italy, including melting glaciers and permafrost, biodiversity loss, more frequent heat waves and floods, and rising sea levels. Over the past century, the total area covered by glaciers in northern Italy has decreased significantly from 579 square kilometers in 1970 to just 370 square kilometers currently. Heat waves have also caused many deaths in Europe, including over 70,000 deaths during a 2003 heat wave. Rising sea levels threaten cities like Venice, putting them at greater risk of destructive flooding if action is not taken to address climate change.
Final evaluation
This document contains a final evaluation survey for students and teachers regarding a project on natural hazards and sustainability. The survey asks about the participants' involvement in project activities and lessons, what they gained from participating, and the effectiveness of different activities and dissemination methods. Teachers are asked similar questions about their students' engagement and satisfaction, the impact on teaching practices, and suggestions for improving future project activities and objectives.
Evaluation italy
Students from several countries participated in an Erasmus+ meeting in Desio, Italy from April 9-12, 2019. Students enjoyed traveling to Italy and learning about local history and the environment through activities like a trip to the mountains and Como Lake. Teachers found that the organization of contacts with partner schools prior to the meeting went well and appreciated the working groups and presentations on topics like sustainable schools and international cooperation.
Nepal
Nepal is a beautiful country with stunning natural scenery and friendly people. During my recent trip, I hiked in the Himalayas and visited several historic temples and palaces in Kathmandu. The highlights were trekking through villages in the mountains and interacting with locals who welcomed visitors into their homes and communities.
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This document summarizes activities related to natural and induced disasters such as earthquakes, volcanoes, floods, landslides, and climate change. It discusses monitoring Earth from space through missions like SAFE and from ocean floors. Experiments are conducted on topics like cyclones, ocean currents, glacial melting, biodiversity, and invasive species. The document also addresses issues like waste, including food waste which accounts for 24% of global food production, and its environmental and economic impacts. Earth monitoring is designed to improve understanding of interactions between the atmosphere, biosphere, hydrosphere, and Earth's interior using cutting-edge space technologies.
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Syllabus
Chapter-1
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Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
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Composition of food
- 2. Composition of food The majority of the food we eat is composed by some nutrients like : proteins, sugar, fats and mineral salts, vitamins.
- 6. The experiment In this experince we will learn to recognize the presence of sugar(simple and complex) and proteins using some reagents that change their colour in presence of a specific nutrient.
- 7. Materials Required Watch glass Test tubes Support for tubes Bechers Droppers Mortar with pestle Hotplate Reagents: Fehling A and B, Lugol, Biuret. Two kinds of food
- 8. The reactives that we will use are: Fehling’s solution to identify the presence of simple sugars Lugol to identify the presence of starch Biuret to identify the presence of proteins
- 9. Fehling A stirred with Fehling B gives a blue reagent solution . In the presence of simple sugars , the blue solution changes its colour into green, yellow and brick-red, depending on the amount of sugar. Warning Fehling B solution is dangerous. Care needs to be taken to avoid conctact with skin.
- 10. Lugol reagent is a yellow Iodine solution that changes its colour into blue –black when it reacts with starch .
- 11. Biuret reagent is a blue solution that changes its colour into pink-purple when it reacts with proteins. Warning Biuret solution is dangerous. Care needs to be taken to avoid conctact with skin.
- 12. Now enjoy youself finding out the nature of these nutrients!!