Calorie in the context of Stevia

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.

An edible seed is a seed that is suitable for human consumption. Of the six major plant parts, seeds are the dominant source of human calories and protein. A wide variety of plant species provide edible seeds; most are angiosperms, while a few are gymnosperms. As a global food source, the most important edible seeds by weight are cereals, followed by legumes, nuts, and spices.

Grain crops (cereals and millets) and legumes correspond with the botanical families Poaceae and Fabaceae, respectively, while nuts, pseudocereals, and other seeds form polyphylic groups based on their culinary roles.

A sugar substitute or artificial sweetener is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) or low-calorie sweetener. Artificial sweeteners may be derived from plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets.

Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K) and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol and sorbitol are derived from sugars.

Junk food is a term used to describe food that is high in calories from macronutrients such as sugar and fat, and often also high in sodium, making it hyperpalatable, and low in dietary fiber, protein, or micronutrients such as vitamins and minerals. It is also known as high in fat, salt and sugar food (HFSS food). The term junk food is a pejorative dating back to the 1950s.

Precise definitions vary by purpose and over time. Some high-protein foods, like meat prepared with saturated fat, may be considered junk food. Fast food and fast-food restaurants are often equated with junk food, although fast foods cannot be categorically described as junk food. Candy, soft drinks, and highly processed foods such as certain breakfast cereals, are generally included in the junk food category; much of it is ultra-processed food.

Added sugars, also known as free sugars, are sugars added to foods and drinks during processing or preparation, as opposed to natural sugars which are present before processing and preparation. Medical consensus holds that added sugars contribute little nutritional value to food, leading to a colloquial description as "empty calories". Overconsumption of sugar is correlated with excessive calorie intake and increased risk of weight gain and various diseases. Individuals who consume 17–21% of their daily calories from added sugar are reported to have a 38% higher risk of dying from cardiovascular disease compared to those who consume 8% of their daily calories from added sugar.

Wheat germ oil is extracted from the germ of the wheat kernel, which makes up 2-3% by weight of whole grain wheat. Wheat germ may yield 8-14% of oil in its total content.

In a reference amount of 100 grams (3.5 oz), wheat germ oil supplies 884 calories. Wheat germ oil has a high content of vitamin E (149 mg/100g), the content of which diminishes substantially due to oxidation by extrusion treatment, oven-roasting or storage for 6 weeks. As a cooking oil, it is strongly flavored and easily perishable.

Pemmican (/ˈpɛməkɪn/) (also pemican in older sources) is a mixture of tallow, dried meat, and sometimes dried berries. A calorie-rich food, it can be used as a key component in prepared meals such as stews or eaten raw. Historically, it was an important part of indigenous cuisine in certain parts of North America and it is still prepared today.

The name comes from the Cree word ᐱᒦᐦᑳᓐ (pimîhkân), which is derived from the word ᐱᒥᕀ (pimî), 'fat, grease'. The Lakota (or Sioux) word is wasná, originally meaning 'grease derived from marrow bones', with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.