Calorie in the context of "List of edible seeds"

In chemistry, a non-covalent interaction differs from a covalent bond in that it does not involve the sharing of electrons, but rather involves more dispersed variations of electromagnetic interactions between molecules or within a molecule. The chemical energy released in the formation of non-covalent interactions is typically on the order of 1–5 kcal/mol (1000–5000 calories per 6.02×10 molecules). Non-covalent interactions can be classified into different categories, such as electrostatic, π-effects, van der Waals forces, and hydrophobic effects.

Non-covalent interactions are critical in maintaining the three-dimensional structure of large molecules, such as proteins and nucleic acids. They are also involved in many biological processes in which large molecules bind specifically but transiently to one another (see the properties section of the DNA page). These interactions also heavily influence drug design, crystallinity and design of materials, particularly for self-assembly, and, in general, the synthesis of many organic molecules.

The explosive yield of a nuclear weapon is the amount of energy released such as blast, thermal, and nuclear radiation, when that particular nuclear weapon is detonated. It is usually expressed as a TNT equivalent, the standardized equivalent mass of trinitrotoluene (TNT) which would produce the same energy discharge if detonated, either in kilotonnes (symbol kt, thousands of tonnes of TNT), in megatonnes (Mt, millions of tonnes of TNT). It is also sometimes expressed in terajoules (TJ); an explosive yield of one terajoule is equal to 0.239 kilotonnes of TNT. Because the accuracy of any measurement of the energy released by TNT has always been problematic, the conventional definition is that one kilotonne of TNT is held simply to be equivalent to 10 calories.

The yield-to-weight ratio is the amount of weapon yield compared to the mass of the weapon. The practical maximum yield-to-weight ratio for fusion weapons (thermonuclear weapons) has been estimated to six megatonnes of TNT per tonne of bomb mass (25 TJ/kg). Yields of 5.2 megatonnes/tonne and higher have been reported for large weapons constructed for single-warhead use in the early 1960s. Since then, the smaller warheads needed to achieve the increased net damage efficiency (bomb damage/bomb mass) of multiple warhead systems have resulted in increases in the yield/mass ratio for single modern warheads.

Enthalpy (/ˈɛnθəlpi/ ) is the sum of a thermodynamic system's internal energy and the product of its pressure and volume. It is a state function in thermodynamics used in many measurements in chemical, biological, and physical systems at a constant external pressure, which is conveniently provided by Earth's ambient atmosphere. The pressure–volume term expresses the work ${\displaystyle W}$ that was done against constant external pressure ${\displaystyle P_{\text{ext}}}$ to establish the system's physical dimensions from ${\displaystyle V_{\text{system, initial}}=0}$ to some final volume ${\displaystyle V_{\text{system, final}}}$ (as ${\displaystyle W=P_{\text{ext}}\Delta V}$), i.e. to make room for it by displacing its surroundings.The pressure-volume term is very small for solids and liquids at common conditions, and fairly small for gases. Therefore, enthalpy is a stand-in for energy in chemical systems; bond, lattice, solvation, and other chemical "energies" are actually enthalpy differences. As a state function, enthalpy depends only on the final configuration of internal energy, pressure, and volume, not on the path taken to achieve it.

In the International System of Units (SI), the unit of measurement for enthalpy is the joule. Other historical conventional units still in use include the calorie and the British thermal unit (BTU).

Tofu (Japanese: 豆腐, Hepburn: Tōfu; Korean: 두부; RR: dubu, Chinese: 豆腐; pinyin: dòufu) or bean curd is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, and extra (or super) firm. It originated in China and has been consumed for over 2,000 years. Tofu is a traditional component of many East Asian and Southeast Asian cuisines; in modern Western cooking, it is often used as a meat substitute.

Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is a high and reliable source of iron, and can have a high calcium or magnesium content depending on the coagulants (e.g. calcium chloride, calcium sulfate, magnesium sulfate) used in manufacturing. Cultivation of tofu, as a protein-rich food source, has one of the lowest needs for land use (1.3 m/ 1000 kcal) and emits some of the lowest amount of greenhouse gas emissions (1.6 kg CO₂/ 100 g protein).

Organolead chemistry is the scientific study of the synthesis and properties of organolead compounds, which are organometallic compounds containing a chemical bond between carbon and lead. The first organolead compound was hexaethyldilead (Pb₂(C₂H₅)₆), first synthesized in 1858. Sharing the same group with carbon, lead is tetravalent.

Going down the carbon group the C–X (X = C, Si, Ge, Sn, Pb) bond becomes weaker and the bond length larger. The C–Pb bond in tetramethyllead is 222 pm long with a dissociation energy of 49 kcal/mol (204 kJ/mol). For comparison the C–Sn bond in tetramethyltin is 214 pm long with dissociation energy 71 kcal/mol (297 kJ/mol). The dominance of Pb(IV) in organolead chemistry is remarkable because inorganic lead compounds tend to have Pb(II) centers. The reason is that with inorganic lead compounds elements such as nitrogen, oxygen and the halides have a much higher electronegativity than lead itself and the partial positive charge on lead then leads to a stronger contraction of the 6s orbital than the 6p orbital making the 6s orbital inert; this is called the inert-pair effect.

Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity. As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another. As weight regain is common, diet success is best predicted by long-term adherence. Regardless, the outcome of a diet can vary widely depending on the individual.

The first popular diet was "Banting", named after William Banting. In his 1863 pamphlet, Letter on Corpulence, Addressed to the Public, he outlined the details of a particular low-carbohydrate, low-calorie diet that led to his own dramatic weight loss.