The glycemic index allows you to compare the ability of foods to increase blood sugar (glucose) levels. In general, simple carbohydrates have a medium to high glycemic index. In the case of complex carbohydrates, this varies.
Explanation:
The Glycemic Index (GI) is a measure that provides information on how quickly blood sugar levels rise after eating a certain food. Low glycemic index foods are those that have a low content of sugars or simple carbohydrates and that help regulate blood glucose levels, the consumption of foods with a low glycemic index has been proposed as a prevention and / or management factor of obesity, cardiovascular diseases, type 2 diabetes mellitus and some types of cancer. Complex carbohydrates are made up of larger, more complex molecules and are found primarily in the form of starch and fiber. Foods high in fat or fiber are digested more slowly, so they also cause a slower rise in blood sugar. A food with a high GI raises blood sugar faster than foods with a medium or low GI. The GI is higher when foods do not contain fiber and they are easily digested, since they reach the bloodstream quickly, it is also higher if there is sugar or if cooking destroys part of the fiber and favors the digestion of food.
It affects life on Earth by causing the heat rays of the sun weaker.
Explanation:
The ozone layer acts as a shield for life on Earth. The stratospheric ozone layer absorbs ultraviolet (UV) radiation, preventing dangerous UV rays from hitting Earth's surface and harming living organisms.
One gram of liquid water changed into water vapor at its boiling point, energy is required called the heat of vaporization. Water has a heat of vaporization of 40.65 kJ/mol. Hydrogen bonding is present between water molecules so to break this hydrogen bond, heat energy is required.
