the atwater general factor for dietary carbohydrate is
Atwater system Based on the work of Atwater, it became common practice to calculate energy content of foods using 4 kcal/g for carbohydrates and proteins and 9 kcal/g for lipids.[2] The system was later improved by Annabel Merrill and Bernice Watt of the USDA, who derived a system whereby specific calorie conversion factors for different foods were proposed.[3] This takes cognizance of the fact that first the gross energy values of the protein, fats and carbohydrates from different food sources are different, and second, that the apparent digestibility of the components of different foods is different.
Brackish water Brackish water or briny water is water that has more salinity than fresh water, but not as much as seawater. It may result from mixing of seawater with fresh water, as in estuaries, or it may occur in brackish fossil aquifers. The word comes from the Middle Dutch root "brak". Certain human activities can produce brackish water, in particular civil engineering projects such as dikes and the flooding of coastal marshland to produce brackish water pools for freshwater prawn farming. Brackish water is also the primary waste product of the salinity gradient power process. Because brackish water is hostile to the growth of most terrestrial plant species, without appropriate management it is damaging to the environment (see article on shrimp farms).