autotrophs An autotroph (from the Greek autos = self and trophe = nutrition) is an organism that produces organic compounds from carbon dioxide as a carbon source, using either light or reactions of inorganic chemical compounds, as a source of energy. An autotroph is known as a producer in a food chain. Plants and other organisms that carry out photosynthesis are phototrophs (or photoautotrophs). Bacteria that utilize the oxidation of inorganic compounds such as hydrogen sulfide, ammonium or ferrous iron as an energy source are chemoautotrophs. Aloha. Source(s): http://www.amnh.org/nationalcenter/exped...
Worcestershire Sauce Ingredients. The ingredients listed on a bottle of Worcestershire sauce - at least on the form of the sauce that is available in my local stores in Canada - are malt vinegar, spirit vinegar, water, molasses, sugar, salt, anchovies, tamarind extract, onion, garlic, spice and natural flavour.
Worcestershire Sauce. Not just a weird bottle wrapped in paper hiding in the back of the pantry, Worcestershire sauce is actually a legitimate fermented condiment with South Asian roots. Legend has it that the British governor of colonial Bengal, India, had British chemists reverse-engineer it based on a traditional sauce from Bengal. The distinguishing ingredient of Worcestershire sauce is fermented anchovies. And yes, even the stuff sold in regular grocery stores these days contains real fermented anchovies. Any health benefits? A review found that soy sauce improves digestion by increasing gastric juice secretion (good, since we typically have it with food), inhibits microbial growth, contains an anti-hypertensive component, displays anti-cancer qualities, and has âshoyuflavonesâ with anti-inflammatory effects.