Nanocellulose as a Negative Calorie Food AdditiveMatthew Stewart
This document discusses research into using nanocellulose as a negative calorie and cholesterol-controlling food additive. The researchers hypothesized that glucose, starch, and cholesterol can bind to nanocellulose. Through literature reviews and experiments, they found that starch does bind to nanocellulose, but glucose and sucrose do not. Experiments on cholesterol and the effect of amylase on starch binding were inconclusive. The researchers concluded nanocellulose shows potential as a food additive but requires more investigation, especially using more sensitive analytical methods.
Nanocellulose as a Negative Calorie Food AdditiveMatthew Stewart
This document discusses research into using nanocellulose as a negative calorie and cholesterol-controlling food additive. The researchers hypothesized that glucose, starch, and cholesterol can bind to nanocellulose. Through literature reviews and experiments, they found that starch does bind to nanocellulose, but glucose and sucrose do not. Experiments on cholesterol and the effect of amylase on starch binding were inconclusive. The researchers concluded nanocellulose shows potential as a food additive but requires more investigation, especially using more sensitive analytical methods.
2. Tuš spada u crtačke tehnike. Crtež
tušem se izvodi metalnim ili ptičjim
perom (od guske, gavrana ili
labuda). Ptičja pera imaju oštar i
elastičan šiljak koji je osjetljiv na
pritisak ruke.
13.03.17 2Aleksandar Bojić
3. Za crtanje tim perima potrebna
je vještina i virtuoznost. Metalna
pera ostavljaju oštar i jasan trag,
a crtež djeluje oštro, jasno, čisto,
puno kontrasta i napetosti.
13.03.17 3Aleksandar Bojić
4. Zbog spontanosti treba izbjegavati
prethodno crtanje olovkom. Linijama i
točkama mogu se izraziti strukture i
teksture različitih materijala. Kao
materijal u crtanju najčešće služi crni
tuš, zatim tuš u boji, tinta, sepija (boja
od sipe). Kao podloga služe finije vrste
glatkog papira.
13.03.17 4Aleksandar Bojić