The heat of vaporization is temperature-dependent, though a constant heat of vaporization can be assumed for small temperature ranges and for reduced temperature Tr r =1) because above the critical temperature the liquid and vapor phases no longer exist, since the substance is a supercritical fluid.he increase in the internal energy can be viewed as the energy required to overcome the intermolecular interactions in the liquid (or solid, in the case of sublimation). Hence helium has a particularly low enthalpy of vaporization, 0.0845 kJ/mol, as the van der Waals forces between helium atoms are particularly weak.
The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels. August 2017 GI News. In this issue we look at fake news about food and health and how to counter it.
Glycemic index (GI) concept is used to illustrate this difference [1]. The concept of Glycemic Index (GI) was proposed in 1981 and refers to a numeric physiologic classification of carbohydrate rich foods as compared to a standard carbohydrate source (glucose) for which the GI value is set at 100.