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As Buck Thorn and I commented elsewhere, the antioxidant activity of carotenoids has been determined using $\ce{DPPH}$ radical ($\ce{DPPH^.}$)(Refs 1 & 2). According to Ref.1, antioxidant activities of the isolated α- and β-carotene have been analyzed in five different concentrations of 0.001, 0.005, 0.01, 0.05, and 0.1% ($w/v$) using several assays: The ...


If we consider this from a diffusion perspective, your concept might not be as effective as you might think. Graham's Law of diffusion and effusion of gases states that the rate of diffusion for a gas is inversely proportional to its molar mass ($M$): $$rate_\text{gas A} \propto \frac{1}{\sqrt{M_\text{gas A}}}$$ So, if we want to compare the rate of ...


There might be some confusion between lime as in limestone and lime as in lime tree. Even though the current spelling is the same, the former has indo-european roots while the latter has Arabic roots. One is alkaline and the other acidic.


Grouping of food items into various classes is a very old idea of Ancient Greek, Alchemists & Ancient Indian School of Medicine (Aryuveda). These ideas are perhaps thousands of years old. From a scientific perspective these classifications don't mean anything today. For example, in those schools of thought, fish has a very "hot" effect on the body but ...

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