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Which of the following is not a characteristic of fats?

Which of the following is NOT a characteristic of fats? Fats contribute to the taste and texture of foods. Fats provide 12 kcals of energy per gram. O Fats come from plant and animal sources. O Fat primarily refers to triglycerides, which make up 95% of all lipids in our foods. 52 Question: . Which Of The Following Is NOT A Characteristic Of Fats? Fats Provide 12 Kcals Of Energy Per Gram. Fat Primarily Refers To Triglycerides, Which Make Up 95% Of All Lipids In Our Foods. Fats Contribute To The Taste And Texture Of Foods. Fats Come From Plant And Animal Sources

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  1. Which of the following is not a characteristic of fats a Fats come from plant from BIOL 1322 at Housatonic Community Colleg
  2. Which of the following is not a characteristic of unsaturated fats? Please choose the correct answer from the following choices, and then select the submit answer button. a. They are liquid at room temperature. b. They are generally derived from plant sources. c. Their molecules are loosely packed together. d. They are generally derived from.
  3. Which of the following is NOT a characteristic of fats? Fats provide 12 kcals of energy per gram. Which of the following is NOT true regarding lipid structures? Triglycerides are made up of two fatty acids and a phosphate group bound to one glycerol
  4. A: An increase in hidden fats in the diet such as butter have contributed to an increased proportion of fat in the American diet. B: Decreased fat in the diet has helped to improve texture and flavor. C: Consumers are eating more snack foods that increase the amount of dietary fat. D: Overall dietary fat consumption has decreased in the past 30.
  5. Chapter 5 Quiz.docx - Item Chapter Score 5 Summative Quiz 75(Calculated Due Submitted Answers 1 Which of the following is NOT a characteristic of fats
  6. Which of the following is not characteristic of Type 1 diabetes mellitus? Arises most commonly in adulthood. All of the following are characteristic of Type 2 diabetes mellitus except. the least common form of diabetes. All of the following describe the characteristics of fat cells except

A fat-soluble vitamin can be dissolved in fats and oils. They are absorbed along with fats in the diet from the intestinal lumen using the same mechanisms used for absorption of lipids. Upon absorption, these vitamins enter the lymph vessels before making they go into the bloodstream. In most cases, fat-soluble vitamins must be coupled with a. Which of the following is not a characteristic of lipids? Yet, eating too many unhealthy fats, such as saturated fats, trans fats and cholesterol, can lead to health problems. Learn which.

Solved: . Which Of The Following Is NOT A Characteristic O ..

  1. ates, which deter
  2. Which of the following is a characteristic of lipids? a. A quick way to spoil fats is by exposure to carbon dioxide b. Typically, the shorter the carbon chain, the firmer the fat at 75° c. Corn oil and sunflower are more prone to spoilage than palm kernel oil d. Palm oil and coconut oil are very liquid due to their longer carbon chain
  3. C d. Vita
  4. From a chemical standpoint, the unsaturated fats can be monounsaturated (there is one double bond in the fatty acid chain), or polyunsaturated (there is more than one double bond). When a diet is high in monounsaturated fats (like the oleic acid), the danger of insulin resistance is lower. Insulin resistance is a medical condition in which.

Study Chapter 5 - Fats, Phospholipids, and Sterols flashcards from Madeleine Meinhold's class online, or in Brainscape's iPhone or Android app. Learn faster with spaced repetition After consuming a very large meal, the desire to eat a slice of chocolate cake is an example of behavior known as. appetite. 37. An emotionally insecure person might overeat for all of the following reasons EXCEPT. to satisfy energy needs only. 38. A person who eats in response to arousal is most likely experiencing They show the following characteristics: Unsaturated fats are liquid at room temperature, saturated fats are not, hence saturated fats have a higher melting point Biology 1020 Exam 1 SI reviews.docx - Biology 1020 Exam 1 SI reviews Which of the following is NOT a characteristic of all life as we know it on Earth Biology 1020 Exam 1 SI reviews.docx - Biology 1020 Exam 1..

Fatskills is a global online study tool with 11000+ quizzes, study guides, MCQs & practice tests for all examinations, certifications, courses & classes - K12, ACT, GED, SAT, NCERT, NTSE, IIT JEE, NEET, SSC, math tests, social studies, science, language arts, and more test prep. We help people pass any competitive exam Which of the following is a feature of nut consumption and improved cardiovascular health? The benefit is unrelated to the phytochemical content. is unrelated to changes in LDL concentration. is found only from ingestion of a few types of nut. may be related, in part, to the high content of monounsaturated fats and low content of saturated fat Characteristics of Fat-Soluble Vitamins. Fat-soluble Vitamins are a group of important nutrients, containing A, D, E and K vitamins, which your body needs in small doses to keep health. This team of vitamins uses body fat for storage unlike the water-soluble vitamins such as the B as well as C vitamin groups Which of the following characteristics is not true for saturated fats? a. They are solid at room temperature. b. They have single bonds within the carbon chain. c. They tend to dissolve in water easily DNA is composed of repeating units of sugars, phosphates, and nucleic acids. This is an example of a. polymer. 42. A polymer composed of a simple sugar is an ____. Starch. 43. Anna is conducting an experiment using pH indicator that is red at low pH, green at neutral pH and purple at high pH. She starts with a green solution

Which of the following is not a characteristic of fats a

Which of the following is a distinguishing characteristic between fats and oils? a. physical state at room temperature b. number of structural subunits present c. number of fatty acid residues present d. no correct respons

Biology Exam #1 Flashcards Quizle

0.6. (1) Information Transfer. Read the following information and prepare a flow chart. Give a suitable title Sericulture is the activity of b reeding and culturing of silkworms. It firstly involves the cultivation of mulberry and other plants on which the silkworms feed Which of the following is not a characteristic of vitamins B and C? a. They are stored extensively in tissues 32. Which physiological change occurs in the body when the calcium intake is cut back suddenly? a. Calcium is absorbed from the bones 33. All of the following are fat-soluble vitamins except: a. C 34 Which of the following would NOT be acted upon by pancreatic juice secreted into the intestinal tract? Definition. Which of the following is a characteristic of the appendix? Definition. It stores lymph cells: The process by which bile acts on fat so enzymes can attack the fat is known as... Definition. Emulsification

Nutrition Ch. 5: Lipids Flashcards Quizle

  1. Which of the following is NOT a characteristic of a healthy diet? A. low in saturated fat B. low in cholesterol C. low in carbohydrates D. low in salt. Low in carbohydrates, is NOT a characteristic of a healthy diet. s. Log in for more information. Question. Asked 218 days ago|11/12/2020 4:24:17 PM
  2. All lipids are: (b) Not soluble in water. Lipids are actually a structurally diverse group of molecules. The one characteristic that they all share..
  3. protein 10-35 percent, carb 45-65, and fat 20-35. Term. Which theory suggests the most positive (beneficial) relationship between stress and performance? Definition. Drive theory. Term. Which of the following is NOT one of the suggestions for having proper sleep hygiene? Definition. Eating at the same times each day

Chapter 5: Lipids (Wiley Questions) Flashcards Quizle

The USDA recommends getting up to 35 percent of your calories from fat. This means: up to 97 grams of fat per day in a 2,500-calorie diet; up to 66 grams of fat per day in a 2,000-calorie die Which of the following is NOT a function of fat in the human body? Fat provides an immediate source of energy during exercise. Fat provides an immediate source of energy during exercise. Triglycerides : Triglycerides are classified by: the shape of the fatty acids, the length of the fatty acids, the saturation of fatty acid Although both are high in calories, unsaturated fats are considered better for you than saturated fats. Increases of saturated fats in your diet correlate with an increased risk of heart disease. Which of the following variables has the least impact on the relative risk for coronary heart disease? Use Table 3.9 on page 41 in your textbook. a Both unsaturated fat and saturated fat are equally energy-dense. These can add calories to your meal and weight to your waistline if you consume too much of either one, so it is best to eat them in moderation. Additionally, the type of fat-containing foods you consume can make a difference in your lipid levels Which of the following is not the characteristics of a strategic business unit? It owns responsibility for its own profitability. None of the above. It serves a unique set of products. It serves a homogenous set of markets with a limited number of related technologies. Please /register to bookmark chapters

Strong or bread flour is not recommended as it produces a more open grain characteristic of bread. Fat is needed to shorten or tenderise the product. It is a means of introducing air into creamed cakes and contributes to the colour and flavour as well as to the keeping qualities Nutrition Test #2. Question. Answer. what element is found in proteins but not in carbohydrates and fats. nitrogen. IN comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique. nitrogen. Which of the following is not an essential amino acid in human nutrition. proline Which of the following foods is nutrient dense and also qualifies as a good source of calcium? Definition. Yogurt with 150g of calcium. Term. Which of the following is a feature of the exchange list system? Definition. All foods are grouped according to their content of carbohydrate, protein, and fats. Term Fat plays a very important role in the texture of the meat. When heat is applied to the meat, it is this fat that melts and provides the juiciness to the meat. The muscles which do not receive exercise, such as tenderloin, sirloin, etc. will be having adequate amount of fat and hence the cooked product would be moist and tender Which of the following is a characteristic of type 1 diabetes? a) The person does not usually develop symptoms until after the age of 45. b) The person is usually overwriting

Select the best answer for each of the following questions. After selecting your choice, a feedback will appear that shows whether your choice is correct or not. Brief explanations provide information for each response. Incorrect answers may indicate further study of the topic(s) is necessary. Question 1 Which of the following nutrients is not. which of the following is an omega-3 fat: docosahexaenoic acid: which of the following is a good source of eicosapentaenoic acid: tuna: what type of compound is lecithin: phospholipid: which of the following is NOT a destination for cholesterol: accumulates on walls of veins: in the digestion of fats, emulsifiers function as : detergent Which of the following is a characteristic of vitamins? A. Provide energy B. Become structural components of the body C. Allow nutrients to be converted into energy. (B vitamins help convert foods into ATP) D. Are made in sufficient quantities by the body. C

Fats can be heated to between 200 and 250 °C (392 and 482 °F) without undergoing significant changes provided contact with air or oxygen is avoided. Above 300 °C (572 °F), fats may decompose, with the formation of acrolein (the decomposition product of glycerol), which imparts the characteristic pungent odour of burning fat. Hydrocarbons. Chapter five Problem three asked which of the following is true of unsaturated fats on. So remember what unsaturated fats are our fats that do not contain the maximal amount of hydrogen atoms in their carbon side chains. So this is opposed to saturated fats, which have thie maximum amount of hydrogen sze possible for the number of carbons in.

Which of the following in NOT a characteristic of enzymes

Which of the following is a characteristic of fat cell development? a. The amount of fat in the body is substantially determined by the size of the fat cells. b. More and larger fat cells are found in obese people compared with healthy-weight persons. c. Fat cell number increases most readily during early adulthood, when energy expenditure. The 6 Characteristics of Effective Goals. Challenging: Your goals should be realistic and suited to your present capabilities. You can't go from habitual couch potato to world-class athlete overnight, or recover the look you had in your 20's if you're pushing 60 right now. Small, progressive steps toward reasonable, long-term goals are.

Chapter 5 Quiz.docx - Item Chapter Score 5 Summative Quiz ..

The physical characteristics of a fat are greatly affected not only by the nature of constituent fatty acids (i.e. chain length and unsaturation) but also by their distribution in the triacylglycerol molecules. In effect, the unique fatty acid distribution patterns of some natural fats limits their industrial applications Characteristics of solid fats and oils . Hydrogenation Double bonds carry a slightly negative charge and readily accept positively charged hydrogen. Most often fat is partially hydrogenated, creating a trans-fatty acid. Cis-and Trans-Fatty Acids Compared Defining Characteristic #4: In all phases of a WFKD, the majority of daily energy intake will come from dietary fat. Example: -Induction = 80-120 g/d protein, 30-50 g/d carb, 60-100 g/d fat -Maintenance = 80-120 g/d protein, 30-70 g/d carb, 100-200 g/d fat

Nutrition Midterm Flashcards Quizle

Fats often get a bad rap, but recent research has shown that healthy fats are an important part of a healthy diet.. According to Harvard Medical School, fat supports many of your body's. The termslipidandfatare often used interchangeably, as if they have the same meaning. Really, they are not the same. Lipids Can be of vegetable or animal origin . Fats are just one of the lipid types of animal origin. 2- Saturated and unsaturated . Based on the characteristics of the lipids, a classification is usually made that includes. Suggested daily fat intake is tied to calorie needs. The two fats to limit are: Saturated fat found in meats, butter, cream, or ice cream, and other foods with animal fat. Trans fat, a man-made. B) An aponeurosis. (this multiple choice question has been scrambled) Blood is considered a connective tissue because: A) The plasma contains fibers in the form of soluble protein molecules. B) It provides support. C) It connects all parts of the body together. D) It arises from mesenchymal tissue These fats are liquid both at room temperature and in the refrigerator, and they should never be used for cooking. This might be surprising, given that so many of our standard cooking oils are exactly these unstable vegetable oils. There is a fourth type of fatty acid, but I haven't included it in the list above because it's not found in natur

Which of the following is NOT a general characteristic of

Lipid, any of a diverse group of organic compounds including fats, oils, hormones, and certain components of membranes that are grouped together because they do not interact appreciably with water.One type of lipid, the triglycerides, is sequestered as fat in adipose cells, which serve as the energy-storage depot for organisms and also provide thermal insulation Fatty acid, important component of lipids (fat-soluble components of living cells) in plants, animals, and microorganisms. Generally, a fatty acid consists of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and at one end of the chain and a carboxyl group (―COOH) at the other end. It is that carboxyl group that makes it an acid. If using a reduced fat spread e.g. 60% fat the same reasoning would apply but now 25% more spread would be needed. This, however, is theoretical. The creaming process involves a dynamic balance of fat, sugar and water. A reduced fat spread with its higher proportion of water might upset this balance with unfavourable results

Characteristics of water soluble vitamins. As the name implies, these are soluble in aqueous elements So called because they dissolve in water. It is relatively easy to remove their excess from our body through urine. But, this same reason, makes it important to maintain its intake in a stable way, since they are not stored in the body All the six vitamins discovered so far are categorised into two kinds. This categorisation is on the basis of their characteristic of solubility: 1. Those vitamins that are soluble in water are called Water Soluble. Vitamin B (Complex) and Vitamin C are of this category. 2. The vitamins that are soluble in fat are called Fat Soluble The high fat nature of the keto diet is very controversial. A considerable body of research has shown that diets high in saturated fat may increase the risk for heart disease and other chronic health problems. The risk that keto dieters might be taking with regards to their long-term cardiovascular health has not been fully studied

The characteristics of fats and oils are related to the properties of the fatty acids that they contain. The larger the number of carbon atoms, the higher the melting point ; the larger the number of double bonds, the lower the melting point. Oils contain a higher percentage of unsaturated fatty acids than fats However, it does not restrict fat or overall daily calories. People on a ketogenic diet initially experience rapid weight loss up to 10 lbs in 2 weeks or less. This diet has a diuretic effect, and some early weight loss is due to water weight loss followed by a fat loss. Interestingly with this diet plan, lean body muscle is largely spared

Goats' milk cheese is white in colour and has a distinctive flavour. Goats' milk has higher water content than cows' milk so yields less cheese and the cheeses are usually softer. Sheep's milk is higher in fat and makes a creamy-textured cheese. It has a higher percentage of milk solids so yields more cheese - almost twice that of. The most important component of an effective weight-management program must be the prevention of unwanted weight gain from excess body fat. The military is in a unique position to address prevention from the first day of an individual's military career. Because the military population is selected from a pool of individuals who meet specific criteria for body mass index (BMI) and percent body.

Which of the following statements is not characteristic of fibers? A. Most fibers consist of linked monosaccharides B. fats and proteins are referred to as the three energy-yielding nutrients. The correct answer is option b. stress-induced physiology of surface cells.. Biofilms consist of both living and reproducing microbes, which survive in a group. Biofilms can hold onto human. 17) All of the following are characteristics of saturated fats EXCEPT: A) they are usually solid at room temperature. B) they contain at least one double bond. C) they are found in animals. D) their fatty acids pack tightly together. E) they are used to store energy

Which of the following is not a characteristic of lipids

User: Which of the following is NOT a characteristic of a healthy diet?A. low in saturated fat B. low in cholesterol C. low in carbohydrates D. low in salt Weegy: Low in salt is NOT a characteristic of a healthy diet. jeifunk|Points 31387 User: Which of the following is NOT a characteristic of a healthy diet?A. low in saturated fat B. low in cholesterol C. low in carbohydrates D. low in salt Weegy: Low in salt is NOT a characteristic of a healthy diet. jeifunk|Points 36796| User: Which of the following is a possible result of hypertension?A. stroke B. headaches C. blood thinning D. muscle weaknes

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Functions, Classification And Characteristics Of Fats Eufi

Moreover, diets that are low in fat (≤20%E) may adversely affect blood lipids by lowering HDL and increasing triglycerides, and may lead to an inadequate intake of essential fatty acids. 6 The upper limit for fat intake aims to ensure that people do not consume too many daily calories as fat, since it is the most energy-dense macronutrient However, all fats are not created equal. The following table can help you choose the healthiest fat sources. Unhealthy sources of fat. Healthy sources of fat. margarine

Natural trans fats are not the type of concern, especially if you choose low-fat dairy products and lean meats. The real worry in the American diet is the artificial trans fats An unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond, and polyunsaturated. Target recognizes the importance of education to the future of the United States and how schools are underfunded. Target is committed to making a difference and donates 5% of its profits to charitable organizations including schools and allows shoppers to designate a school that would receive funds related to the shopper's purchases Human feces (or faeces in British English) is the solid or semisolid remains of food that could not be digested or absorbed in the small intestine of humans, but has been further broken down by bacteria in the large intestine. It also contains bacteria and a relatively small amount of metabolic waste products such as bacterially altered bilirubin, and the dead epithelial cells from the lining. Several reviews have concluded that a moderate intake of these fats does not appear harmful (3, 4, 5). The best-known ruminant trans fat is conjugated linoleic acid (CLA), which is found in dairy fat

A characteristic of a file server is which of the following. A. Manages file operations and is shared on a network. B. Manages file operations and is limited to one PC. C. Acts as a fat client and is shared on a network. D. Acts as a fat client and is limited to one PC. Answer: Option A Saturated fats have all of the following characteristics except: they are solid at room temperature they have single bonds within the carbon chain they are usually obtained from animal sources they tend to dissolve in water easil A) are not soluble in water. B) have fewer calories per gram than carbohydrates or proteins. C) help the body absorb fat-soluble vitamins. D) help to cushion and insulate organs Saturated fats are lipids that take on a solid form at room temperature. Butter is the prime example for what characteristics a saturated fat has. Saturated fatty acids pack closely together in an. FAT overview. FAT is by far the most simplistic of the file systems supported by Windows NT. The FAT file system is characterized by the file allocation table (FAT), which is really a table that resides at the very top of the volume. To protect the volume, two copies of the FAT are kept in case one becomes damaged

Introduction to the Lymphatic System. The lymphatic system has three primary functions. First of all, it returns excess interstitial fluid to the blood.Of the fluid that leaves the capillary, about 90 percent is returned.The 10 percent that does not return becomes part of the interstitial fluid that surrounds the tissue cells. Small protein molecules may leak through the capillary wall and. Carbohydrates, fats and proteins belong to the class of macronutrients that your body requires in relatively large quantities to function optimally. They share the common characteristic of being organic compounds, a term which, in chemistry, simply describes a mixture of carbon and one or more elements Fat embolism syndrome occurs when fat enters the blood stream (fat embolism) and results in symptoms. Symptoms generally begin within a day. This may include a petechial rash, decreased level of consciousness, and shortness of breath. Other symptoms may include fever and decreased urine output. The risk of death is about 10%. Fat embolism most commonly occurs as a result of fractures of bones. The Bottom Line. There are four fat-soluble vitamins in the human diet: A, D, E and K. They are essential for health and play many important roles in the body. With the exception of vitamin D.

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The strongest evidence for a beneficial effect of omega-3 fats has to do with heart disease. These fats appear to help the heart beat at a steady clip and not veer into a dangerous or potentially fatal erratic rhythm. Such arrhythmias cause most of the 500,000-plus cardiac deaths that occur each year in the United States. Omega-3 fats also. Essential fatty acids, or EFAs, are fatty acids that humans and other animals must ingest because the body requires them for good health but cannot synthesize them.. The term essential fatty acid refers to fatty acids required for biological processes but does not include the fats that only act as fuel There are numerous factors that can influence body weight. The individual has no control over some of these factors, including developmental determinants, genetic makeup, gender, and age. Other factors that influence body weight over which the individual has potential control include level of physical activity, diet, and some environmental and social factors Lipids. The lipids are a large and diverse group of naturally occurring organic compounds that are related by their solubility in nonpolar organic solvents (e.g. ether, chloroform, acetone & benzene) and general insolubility in water. There is great structural variety among the lipids, as will be demonstrated in the following sections

contains a U- or an S- shaped nucleus; granules stain very dark; releases histamine and heparin. 10. Largest of the WBCs; crucial in defense against viruses; associated with chronic infections. 11. The major contributor to plasma osmotic pressure. 12. Thrombin catalyzes the activation of these molecules present in plasma Low Body Fat. Chubbiness is a typical trait of full-term babies. A premature baby may have very little body fat. This can make the infant appear very thin. The baby will not weigh nearly the amount of a full-term baby. This weight range varies, but a typical full-term baby weighs at least 7 pounds at delivery Fat protects your organs, keeps you warm and helps your body absorb and move nutrients around. It also helps hormone production. It is important to choose foods with the healthiest type of fat. Many Australians eat more fat than they need, which can lead to weight gain and heart disease. The healthier fats are unsaturated fats Which of the following functional groups is not polar? a. carbonyl b. 01:50. Of the following functional groups, which is/are polar, tending to make orga 01:48. Name the type of organic compound from each description of the functional gr 01:34. Which of the following is a functional group that is part.

The fat-soluble vitamins are A, D, E, and K. Being fat soluble means that they are absorbed in the lymph, are transported in the blood with carrier proteins, and they can be stored in the liver and fatty tissues. The fact that these vitamins can be stored means that they can also build up to toxic levels when consumed in excessive amounts Adipose tissue, or fat, is an anatomical term for loose connective tissue composed of adipocytes. Its main role is to store energy in the form of fat, although it also cushions and insulates the body Watch what types of fat you consume.Do not eat any trans fats. Trans fats come from partially hydrogenated oils and are found in many fried and baked goods. Read nutrition labels as you grocery shop. Limit your daily intake of saturated fat and sodium. Try to eat healthy fats instead of opting for a strict low-fat diet Characteristics of Lipids. Lipids refer to organic biochemicals such as fats, oils, sterols, phospholipids, lipoproteins and waxy elements. Lipids store energy, are structural components of cell membranes and also help in the synthesis of vitamins and hormones. Whenever there is a shortage of carbohydrates, your body. BHA Characteristics . BHA is a mixture of the isomers 3-tert-butyl-4-hydroxyanisole and 2-tert-butyl-4-hydroxyanisole.Also known as BOA, tert-butyl-4-hydroxyanisole, (1,1-dimethylethyl)-4-methoxyphenol, tert-butyl-4-methoxyphenol, antioxyne B, and under various trade names Molecular formula C 11 H 16 O 2; White or yellowish waxy solid; Faint characteristic aromatic odo

What is a characteristic of unsaturated fats? Socrati

3. Muscle Biochemical Composition. Skeletal muscles contain approximately 75% water, 20% protein, 1-10% fat, and 1% glycogen. The biochemical properties of the major muscle components (i.e., myofibers, connective tissue, and adipose tissue) are described in the following. 3.1 Not only does fat carry flavor, it also determines whether a cookie crunches or a muffin Fat substitutes come in several varieties, including carbohydrate-based substitutes and protein-based substitutes. A more recent innovation is the fat-based substitute called olestra, which is an indigestible molecule that cannot be absorbed by the body In Fats and Oils Handbook, 1998. 8.5.2 Composition and Processing. Mayonnaise usually contains the following ingredients: oil, emulsifier (egg yolk prescribed in some countries), vinegar (as pH regulator and as flavor), spices, flavors (sugar, salt, mustard) and stabilizers (thickeners for mayonnaise with <70% oil only). Mayonnaise with 80% oil approaches the limit for stable oil in water.

Which of the following statements does not describe aSummer HW at Cypress High School - StudyBlueAnimal Cell - Structure, Function and Types of Animal CellsChapter 2 - Biochemistry (1)