/* Copyright 2008, Michael J. Hill. All rights reserved. Used with permission. www.javascript-demos.com */ /* Free use of the code, so long as the above notice is kept intact */ /* Term and definition pairs The | creates a new line in the tooltip; */ var nPairs = []; nPairs[nPairs.length] = "Acceptable Daily Intake >" + "Acceptable Daily Intake. The level of a substance such as a food additive that can be ingested daily over a lifetime without risking health. Determined from toxicology tests, a dose is found which gives no observable effect. This is then divided by 100 to give the ADI."; nPairs[nPairs.length] = "Amino acid >" + "An organic compound containing both an amino group (-NH2) and a carboxyl group (-CO2H); essential component of proteins."; nPairs[nPairs.length] = "Antibiotic >" + "A chemical which kills bacteria or stops them from growing."; nPairs[nPairs.length] = "Antioxidant >" + "A substance which slows oxidation."; nPairs[nPairs.length] = "Antioxidants >" + "A substance which slows oxidation."; nPairs[nPairs.length] = "Aromachemicals >" + "A chemical substance that has an odour."; nPairs[nPairs.length] = "Azo dyes >" + "Synthetic organic dyes that contain azo groups: nitrogen/nitrogen double bonds."; nPairs[nPairs.length] = "Bacteria >" + "Single cell microorganisms"; nPairs[nPairs.length] = "Calorie >" + "Units of energy; | 1 Calorie = 1 kcal = 4.2 kJ."; nPairs[nPairs.length] = "Carbohydrate >" + "Compounds that contain the elements carbon, hydrogen and oxygen; there is always twice as much hydrogen as there is oxygen. Made up of subunits called simple sugars. Carbohydrates are one of the major classes of nutrients, and one function in the body is as an energy source."; nPairs[nPairs.length] = "Cholesterol >" + "A steroid which is an essential component of cell membranes."; nPairs[nPairs.length] = "Diabetes >" + "A disorder of carbohydrate metabolism caused by a deficiency of insulin or an inability to use it properly."; nPairs[nPairs.length] = "Emulsion >" + "Tiny drops of one liquid spread evenly through a second liquid."; nPairs[nPairs.length] = "Enzymes >" + "Biological catalysts that control the rate of all biological reactions. They are proteins, and some have uses in the production of food."; nPairs[nPairs.length] = "Essential oil >" + "A concentrated oil containing the volatile aroma compounds from a plant."; nPairs[nPairs.length] = "Fats >" + "Compounds which contain the elements carbon, hydrogen and oxygen and are made up of subunits called glycerol and fatty acids. Fats are one of the major classes of nutrients; one function in the body is to provide energy."; nPairs[nPairs.length] = "Fatty acid >" + "Molecule made up of unbranched hydrocarbon chains having about 14-24 carbon atoms with an acidic group |(See saturated/unsaturated fatty acids)."; nPairs[nPairs.length] = "Fatty acids >" + "Molecule made up of unbranched hydrocarbon chains having about 14-24 carbon atoms with an acidic group |(See saturated/unsaturated fatty acids)."; nPairs[nPairs.length] = "Fermentation >" + "A process carried out on a carbohydrate source by some microorganisms, particularly yeasts, which produces alcohol and carbon dioxide. Used in brewing and baking."; nPairs[nPairs.length] = "Fermented >" + "A process carried out on a carbohydrate source by some microorganisms, particularly yeasts, which produces alcohol and carbon dioxide. Used in brewing and baking."; nPairs[nPairs.length] = "Fibre >" + "The indigestible part of plants which aids the passage of food through the digestive tract."; nPairs[nPairs.length] = "Free radicals >" + "Reactive species which have an unpaired, or free, electron."; nPairs[nPairs.length] = "Fructose >" + "A simple sugar or monosaccharide, found in many different fruits."; nPairs[nPairs.length] = "Functional Food >" + "Functional Foods are foods that have some extra, health promoting benefit on top of the basic nutritional quality of the food."; nPairs[nPairs.length] = "Galactose >" + "A simple sugar, or monosaccharide. It is less sweet than glucose; lactose is a disaccharide made from one galactose unit and one glucose unit."; nPairs[nPairs.length] = "Gel >" + "Gels are systems where large volumes of liquids can be held stationary by small amounts of solids; gelation can be caused by polysaccharides such as starch or proteins such as gelatin."; nPairs[nPairs.length] = "Glucose >" + "A simple sugar. This monosaccharide is the most common substrate for respiration."; nPairs[nPairs.length] = "Heterocyclic amine >" + "An organic compound that contains a ring of atoms, at least one of which is a nitrogen attached to a hydrogen atom."; nPairs[nPairs.length] = "high glycaemic >" + "The glycaemic index (GI) compares foods and how quickly they supply glucose to the blood. It indicates their immediate effects on blood sugar levels. Foods that break down quickly and supply sugar to the blood rapidly have a high GI. Foods that supply sugar at a steady rate over a period of time have a low GI value."; nPairs[nPairs.length] = "Inorganic chemicals >" + "For the most part, chemicals that do not contain atoms of the element carbon. A few carbon-containing chemicals are considered inorganic, notably carbonate salts and carbon dioxide."; nPairs[nPairs.length] = "Insulin >" + "The hormone responsible for the uptake of glucose into the cells."; nPairs[nPairs.length] = "Kilocalories >" + "Units of energy; 1 Calorie = 1 kcal = 4.2 kJ."; nPairs[nPairs.length] = "Leukotrienes >" + "Lipid-derived compounds made by the body which have inflammatory effects."; nPairs[nPairs.length] = "Lipid >" + "A fat or fat-like molecule."; nPairs[nPairs.length] = "Maltose >" + "A disaccharide formed from two glucose units. It is produced during the brewing process from the fermentation of barley and other cereals."; nPairs[nPairs.length] = "Microorganism >" + "Microscopically small organisms such as bacteria, yeasts and fungi. Bacteria and fungi are principally responsible for decay in food."; nPairs[nPairs.length] = "Nitrosamine >" + "A chemical compound with the structure R1R2N-N=O. Many can cause cancer."; nPairs[nPairs.length] = "Nutrient >" + "A substance that is essential for life which is obtained from the diet."; nPairs[nPairs.length] = "Oligosaccharides >" + "A carbohydrate made up of a small number of sugar sub-units, typically three to 10."; nPairs[nPairs.length] = "Omega-3 fatty acid >" + "A group of unsaturated fatty acids. The most important nutritionally are [alpha]-linolenic acid (ALA), docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). "; nPairs[nPairs.length] = "Organic chemicals >" + "Compounds that contain chains of atoms of the element carbon. Proteins, fats and carbohydrates are all organic chemicals."; nPairs[nPairs.length] = "Oxidation >" + "A chemical reaction that involves the loss of electrons, the gain of oxygen or the loss of hydrogen. Rust is the result of the oxidation of iron; the oxidation of fats in foods results in rancidity."; nPairs[nPairs.length] = "Oxidative stress >" + "This occurs when more reactive oxygen species are present than the body can deal with."; nPairs[nPairs.length] = "Pasteurisation >" + "A process which slows the growth of microbes in food by heating it for a short time."; nPairs[nPairs.length] = "Phospholipids >" + "Lipids containing two fatty acid units and one phosphate group attached to a glycerol molecule."; nPairs[nPairs.length] = "Phytostanols >" + "Hydrogenated steroid alcohol chemicals found in plants. Also known as plant stanols."; nPairs[nPairs.length] = "Phytosterols >" + "Steroid alcohol chemicals found in plants. Also known as plant sterols."; nPairs[nPairs.length] = "Polymer >" + "A long chain molecule built up from small units called monomers."; nPairs[nPairs.length] = "Polyols >" + "Abbreviation of polyhydric alcohols. They were previously known as sugar alcohols and a misnomer as they are neither sugars or contain alcohol. The polyols are a diverse groups of substances that act as bulk sweeteners. They are hydrogenated carbohydrates, which exhibit many of the properties of simple sugars, while providing lower calories and a reduced glycaemic impact. All polyols are 'tooth-friendly' and, unlike sugar, they do not cause tooth decay."; nPairs[nPairs.length] = "Polysaccharide >" + "Poly = many, Saccharide = sugar; Polysaccharides are the carbohydrates made up of many sugar sub-units."; nPairs[nPairs.length] = "Polyunsaturated fatty acids >" + "If a fatty acid chain contains two or more carbon-carbon double bonds, then it is a polyunsaturated fatty acid (see saturated fatty acids). "; nPairs[nPairs.length] = "Prebiotic >" + "Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system which are beneficial to the health of the body. "; nPairs[nPairs.length] = "Probiotic >" + "Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the body. "; nPairs[nPairs.length] = "Prebiotics >" + "Prebiotics are non-digestible food ingredients that stimulate the growth and/or activity of bacteria in the digestive system which are beneficial to the health of the body. "; nPairs[nPairs.length] = "Probiotics >" + "Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the body. "; nPairs[nPairs.length] = "Prostaglandins >" + "Lipid chemicals derived from fatty acids which contain 20 carbon atoms and have a range of important functions in the body."; nPairs[nPairs.length] = "Proteins >" + "Compounds that contain the elements carbon, hydrogen, oxygen, nitrogen and sometimes, but not always, sulphur. They consist of subunits called amino acids. They are one of the major classes of nutrients and have a wide range of biological functions."; nPairs[nPairs.length] = "Rancid >" + "Process in which fats exposed to the air undergo oxidation and liquefy. Other reactions such as hydrolysis also take place, which result in the release of foul smelling free acids."; nPairs[nPairs.length] = "Rancidity >" + "Process in which fats exposed to the air undergo oxidation and liquefy. Other reactions such as hydrolysis also take place, which result in the release of foul-smelling free acids."; nPairs[nPairs.length] = "Saccharide >" + "Another name for carbohydrate; the name comes from the Greek (sákcharon) or sugar."; nPairs[nPairs.length] = "Salicylate >" + "Salycilic acid is an organic acid extracted from willow bark, and is chemically similar to aspirin. Salicylate is its salt form."; nPairs[nPairs.length] = "Saturated fats >" + "Fats are the result of the reaction between an alcohol such as glycerol and, typically, three fatty acid molecules. When carbon atoms are joined to each other by single carbon to carbon bonds, the resulting fatty acid is said to be saturated as each carbon atom has a full complement of hydrogen atoms. Fats formed from this type of fatty acid will tend to be hard. Also see unsaturated fatty acid."; nPairs[nPairs.length] = "Saturated fatty acids >" + "Fats are the result of the reaction between an alcohol such as glycerol and, typically, three fatty acid molecules. When carbon atoms are joined to each other by single carbon to carbon bonds, the resulting fatty acid is said to be saturated as each carbon atom has a full complement of hydrogen atoms. Fats formed from this type of fatty acid will tend to be hard. Also see unsaturated fatty acid."; nPairs[nPairs.length] = "Spoilage >" + "The rotting of food as a result of the action of bacteria."; nPairs[nPairs.length] = "Spoiling >" + "The rotting of food as a result of the action of bacteria."; nPairs[nPairs.length] = "Starch >" + "Storage polysaccharide in plants. It has important thickening properties."; nPairs[nPairs.length] = "Sucrose >" + "A disaccharide comprising one glucose unit and one galactose unit. Commonly known as sugar."; nPairs[nPairs.length] = "Unpasteurised >" + "Pasteurisation is the process which slows the growth of microbes in food by heating it for a short time."; nPairs[nPairs.length] = "Unsaturated fats >" + "When there is one carbon-carbon double bond within the fatty acid chain, the fatty acid is described as being monounsaturated; the occurrence of two or more carbon–carbon double bonds in the fatty acid chain will result in a polyunsaturated fatty acid. The double bonds mean that the carbon atoms have fewer hydrogen atoms attached to them. Fats formed from this type of fatty acid will be softer. The greater the degree of unsaturation, the softer the fat and, indeed, an oil may be produced. Softer fats are naturally more susceptible to oxidation."; nPairs[nPairs.length] = "Unsaturated fatty acid >" + "When there is one carbon-carbon double bond within the fatty acid chain, the fatty acid is described as being monounsaturated; the occurrence of two or more carbon–carbon double bonds in the fatty acid chain will result in a polyunsaturated fatty acid. The double bonds mean that the carbon atoms have fewer hydrogen atoms attached to them. Fats formed from this type of fatty acid will be softer. The greater the degree of unsaturation, the softer the fat and, indeed, an oil may be produced. Softer fats are naturally more susceptible to oxidation."; nPairs[nPairs.length] = "Vitamins >" + "A vitamin is an organic compound required as a nutrient in tiny amounts by an organism.";