<div dir="ltr"><div>Teddy I am not the copyright holder for the spreadsheet, as Crispin typed the original I guess he is, you are welcome to any of my text.</div><div><br></div><div>Andrew<br></div></div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Thu, 17 Oct 2019 at 12:32, Cookswell Jikos <<a href="mailto:cookswelljikos@gmail.com">cookswelljikos@gmail.com</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex"><div dir="ltr">Hi Andrew - very interesting, could we share this on our social media page (
<a href="https://www.facebook.com/EastAfricanBiomassEnergyPortal/" target="_blank">https://www.facebook.com/EastAfricanBiomassEnergyPortal/</a> ) under a general education post? <div><br></div><div>best</div><div><br></div><div><br></div><div><br clear="all"><div><div dir="ltr"><div dir="ltr"><div><div dir="ltr"><div dir="ltr"><div dir="ltr"><div><font face="arial narrow, sans-serif">Teddy Kinyanjui</font></div><div><font face="arial narrow, sans-serif">Sustainability Director</font></div><div><font face="arial narrow, sans-serif"><br></font></div><div><img src="https://lh3.googleusercontent.com/-3YUMG1TTODQ/Wh6o8gWfRmI/AAAAAAAAAyw/1bp5qqpvmwQwg5JXqL7hz-OLGSx5nSEXgCK8BGAs/s512/TK%2BEmail%2BLogo.jpg" width="200" height="100"><font face="arial narrow, sans-serif"><br></font><font face="arial narrow, sans-serif"><br></font></div><div><font face="arial narrow, sans-serif"> <a href="https://www.facebook.com/CookswellJikos" target="_blank"><img src="https://images2.imgbox.com/97/28/BgG0H6ZN_o.png"></a> <a href="https://www.instagram.com/cookswelljikos" target="_blank"><img src="https://images2.imgbox.com/54/7e/owicmXIG_o.png"></a> <a href="https://twitter.com/cookswelljikos?lang=en" target="_blank"><img src="https://images2.imgbox.com/64/b1/oh4tfzkH_o.png"></a><br></font></div><div><b><br></b></div><div><div style="font-size:small"><br></div></div><div><br></div><div><br></div><div><br><br><br></div></div></div></div></div></div></div></div><br></div></div><br><div class="gmail_quote"><div dir="ltr" class="gmail_attr">On Thu, Oct 17, 2019 at 11:56 AM Andrew Heggie <<a href="mailto:aj.heggie@gmail.com" target="_blank">aj.heggie@gmail.com</a>> wrote:<br></div><blockquote class="gmail_quote" style="margin:0px 0px 0px 0.8ex;border-left:1px solid rgb(204,204,204);padding-left:1ex">On Thu, 17 Oct 2019 at 00:20, Crispin Pemberton-Pigott<br>
<<a href="mailto:crispinpigott@outlook.com" target="_blank">crispinpigott@outlook.com</a>> wrote:<br>
><br>
> Dear Nikhil<br>
><br>
><br>
><br>
> I have attached a file from Piet Visser in QuattroPro for DOS format which I don’t have time to convert. Perhaps someone on the list has a converter of a modern version of QPro.<br>
><br>
><br>
><br>
> I do not know exactly what’s inside, other than it does include a list of foods and the energy they absorb chemically when cooked.<br>
><br>
><br>
><br>
> I don’t recall where it came from – I think I typed it from a list sent by Piet. BTW He lives in Australia and stays several months of the year around Jakarta with his daughter. He responds to emails. I lost track of KK Prasad in the Netherlands.<br>
<br>
Peter Verhaart was also one of the Eindhoven group wasn't he, he also<br>
moved to Australia.<br>
<br>
I have converted the sheet and it may paste legibly here:<br>
<br>
<br>
<br>
Rice 10.5 - 13.5 %mc wwb, 1.76 - 1.84 (kJ/kg.K)<br>
<br>
Flour 12 - 13.5 %mc wwb, 1.80 - 1.88 (kJ/kg.K)<br>
<br>
Bread 44 - 45%mc wwb, 2.72 - 2.85(kJ/kg.K)<br>
<br>
Lentils 12%mc wwb, 1.84(kJ/kg.K)<br>
<br>
Meat 39 - 90%mc wwb, 2.01 - 3.89(kJ/kg.K)<br>
<br>
Vegetable oil1.46 - 1.88(kJ/kg.K)<br>
<br>
Milk 87.5%mc wwb, 3.85(kJ/kg.K)<br>
<br>
Carrots 86 - 90%mc wwb, 3.81 - 3.93(kJ/kg.K)<br>
<br>
Onions 80 - 90%mc wwb, 3.60 - 3.89(kJ/kg.K)<br>
<br>
Potatoes 75%mc wwb, 3.51(kJ/kg.K)<br>
<br>
Apples 75 - 85%mc wwb, 3.72 - 4.02(kJ/kg.K)<br>
<br>
Specific heats averaged over 0 - 100 oC<br>
<br>
I'll attach it as CSV text<br>
<br>
I'm not sure what it tells us as most of those foods would be cooked<br>
in additional water.<br>
<br>
These figures show the energy needed to raise them through one degree,<br>
you also mention that reactions the food undergoes are endothermic, so<br>
absorb some of the heat supplied. The major reaction is likely to be<br>
hydrolysis, where water molecules become inserted into longer chains<br>
to break them into smaller compounds which the human gut can digest<br>
better.<br>
<br>
I am not sure the reactions when proteins coagulate nor why they then<br>
become more digestible, I'm thinking of eggs and meat here.<br>
<br>
Andrew<br>
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