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.
Glucose has a glycemic index of 100. Typically, most GI indexes only contain one value per food. However, the actual GI of a food can change based on several variables particularly including ripeness, preparation, and storage methods. Also, most GIs do not take into account glucose levels after two hours.