In traditional Chinese food, dishes must be cooked. However, many people nowadays like to eat raw vegetables, not only because of their good taste, but also because they think they can retain their vitamins and are more nutritious. Is it really the truth?
Many people like to eat raw vegetables, not only because of their good taste, but also because they think they can retain their vitamins and are more nutritious. Is it really the truth? How about raw vegetables?
From the perspective of improving the digestive utilization of the gastrointestinal tract and ensuring food safety and hygiene, cooked vegetables are healthier choices.
Raw food has limited effect on protecting nutrients
To destroy vegetables and fry is only a tiny part of the nutrients they contain. There are many nutrients that can only be effectively absorbed by the body through cooking.
It is understood that the destruction of vegetables is the destruction of the B group vitamins and vitamin C, and minerals, fat-soluble vitamins, etc. have not been destroyed. The minerals are only in a state of loss and overflow from the vegetables in the juice during the heating process.
The loss of vitamin C after vegetable processing can be supplemented by eating fruit.
The fresher the vegetables, the more complete and compact their structure will be, leading to digestive difficulties. As far as the dietary fiber we care about is processed, there is no loss. Therefore, the defecation effect of vegetables will not be reduced by cooking.
Cooked food can increase the absorption of nutrients
Cooking can increase the absorption and utilization of vitamin K, carotene, and flavonoids in vegetables. These substances are fat-soluble, insoluble in water, and are easily absorbed by the body only when dissolved in oil during processing.
At the same time, cooking softens the cell wall of the plant, increases the permeability of the biofilm, promotes the dissolution of carotene, lycopene, and other health-care ingredients, and effectively increases the absorption rate.
In addition, green leafy vegetables lived in the largest oxalate, and after cooking, most of the oxalic acid could be removed, which is beneficial to the intestinal absorption of calcium and magnesium.
Therefore, spinach, bamboo shoots, wolfberry and other vegetables containing more oxalic acid, should be drowned or fried, in order to remove most of the oxalic acid in vegetables, which will help nutrient absorption.
In medical research, it is possible to prove that the fry of these substances is conducive to health, while the current rise in the health of vegetables that are beneficial to health has not been confirmed.
In view of the serious fact that China is currently contaminated by water, soil and the environment, raw vegetables also have certain hidden dangers.
Only simple cleaning of vegetables is more difficult to remove, pesticides, fertilizers and other pollution, cooking can remove or reduce the harm caused by pollution, but also to kill some heat-resistant eggs and germs, such as E. coli, some of the destruction of vitamin oxidation Enzymes can also be inactivated during heating.
Ion Exchange Chromatography Resins
Uni Series Ion Exchange Chromatography Resin
Product Description
UniCM, UniSP, UniQ, UniDEAE, and UniMSP are the components of NanoMicro`s Uni series of ion exchange (IEX) products. They are designed for the IEX purification of small biomolecules and API, such as insulins, peptides, oligonucleotides, and antibiotics. The base beads are mono-disperse highly crosslinked polymethacrylate.
Product Attributes
|
Product Name |
UniCM-30S |
UniCM-50XS |
UniSP-30S |
UniSP-50XS |
UniQ-30S |
UniQ-50XS |
UniDEAE -30S |
UniDEAE -50XS |
UniMSP-30XS |
UniMSP-50XS |
|
Support Matrix |
Mono-disperse Highly Crosslinked Polymethacrylate Bead |
|||||||||
|
Particle Size (µm) |
36 |
55 |
36 |
55 |
36 |
55 |
36 |
55 |
33 |
52 |
|
Pore Size (Ã…) |
500 |
300 |
500 |
300 |
500 |
300 |
500 |
300 |
300 |
300 |
|
IEX Type |
Weak Cation |
Strong Cation |
Strong Anion |
Weak Anion |
Strong Cation /HIC Mixed Mode |
|||||
|
Charged Group |
-CH2COO- |
-(CH2)3SO3- |
-CH2N+(CH3)3 |
-CH2CH2N(CH2CH3)2 |
-(CH2)3SO3- |
|||||
|
Total Ionic Capacity (mmol/ml) |
0.23 |
0.23 |
0.23 |
0.25 |
0.23 |
0.25 |
0.20 |
0.20 |
0.25 |
0.20 |
|
Dynamic Binding Capacity |
60 mg/ml (Lys) |
55 mg/ml (Lys) |
60 mg/ml (Lys) |
55 mg/ml (Lys) |
/ |
/ |
/ |
/ |
70 mg/ml (Lys) |
65 mg/ml (Lys) |
|
Operating Pressure |
< 0.8 MPa |
< 0.5 MPa |
< 0.8 MPa |
< 0.5 MPa |
< 0.8 MPa |
< 0.5 MPa |
< 0.8 MPa |
< 0.5 MPa |
< 0.8 MPa |
< 0.5 MPa |
|
pH Range |
2 - 12 |
2 - 12 |
2 - 12 |
2 - 12 |
2-12 |
|||||
* DBC (10% breakthrough) of CEX resins is measured using 2mg/ml lysozyme in 20mM phosphate pH6.8 equilibration buffer. DBC of AEX resins is quantified using 2mg/ml of BSA in 20mM Tris pH8.0 equilibration buffer.
Related Documents
PDF file of Product Manual of Uni Series IEX Resins
PDF files of related application notes using Uni Series IEX resinsIon Exchange Resins; Insulin Purification; Peptide Purification; Antibiotics Purification
Suzhou Nanomicro Technology Co., Ltd. , https://www.nanomicro-technology.com