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.
The six categories of nutrients. Six Major Nutrient Groups. The body uses nutrients for growth, maintenance, and repair and needs to take in about 40 varieties to function properly. Nutrients can be grouped into six categories: carbohydrate, protein, lipid (fat), water, vitamins, and minerals (see table 8.1). These six nutrients are further classified according to size and energy. Carbohydrate, protein, and fat are macronutrients because they make up the bulk of your diet.