Chemigum P83 elastomeric modifier is for plasticized PVC, which improves mechanical properties and melt processing. It helps the end use application to resist abrasion, flex-fatigue, chemicals, oils and fuels.
The three R's for nutrient preservation are to reduce the amount of water used in cooking, reduce the cooking time and reduce the surface area of the food that is exposed. Waterless cooking, pressure cooking, steaming, stir-frying and microwaving are least destructive of nutrients. Frozen vegetables can be steamed.
Carbohydrates and protein provide 4 kcal/g while fat provides the most energy, with 9 kcal/g. All foods fall into these three major categories of nutrients. It is important to understand how the body utilizes each nutrient, including their dietary sources and their functions within the body, in order to make healthy food choices as part of a well-balanced diet.