The heat of vaporization is temperature-dependent, though a constant heat of vaporization can be assumed for small temperature ranges and for reduced temperature Tr r =1) because above the critical temperature the liquid and vapor phases no longer exist, since the substance is a supercritical fluid.he increase in the internal energy can be viewed as the energy required to overcome the intermolecular interactions in the liquid (or solid, in the case of sublimation). Hence helium has a particularly low enthalpy of vaporization, 0.0845 kJ/mol, as the van der Waals forces between helium atoms are particularly weak.
The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels. August 2017 GI News. In this issue we look at fake news about food and health and how to counter it.
The Glycemic Index: High GI vs Low GI. The glycemic index classifies carbs based on how quickly and how high they raise blood sugar levels when compared to pure glucose (sugar), although white bread is now used as the reference food in its place.ome common foods with a high GI rating include white bread, white rice, corn flakes, crackers and most sugary and/or highly processed snack foods. A carbohydrate with a low glycemic index (low GI) breaks down more slowly therefore causing a much slower and more gradual release of glucose into the bloodstream.