Benders'dictionary of nutrition and food technology

230even in the mature adult, and the half-life is used as a quantitativemeasure of this dynamic equilibrium. The values of half-lifeof different proteins range from a few minutes or hours forenzymes which control the rate of metabolic pathways, to almosta year for structural proteins such as collagen. The average halflifeof human liver and serum proteins is 10 days, and of the totalbody protein is 80 days.(2) Of radioactive isotopes, the time in which half of theoriginal material undergoes radioactive decay.half-products See preforms.halibut A white fish, Hippoglossus spp.Composition /100 g: water 70 g, 779 kJ (186 kcal), protein 14.4 g,fat 13.8 g (of which 20% saturated, 69% mono-unsaturated, 11%polyunsaturated), cholesterol 46 mg, carbohydrate 0 g, ash 1 g,Ca 3 mg, Fe 0.7 mg, Mg 26 mg, P 164 mg, K 268 mg, Na 80 mg, Zn0.4mg, Se 36.5µg, I 47µg, vitamin A 17 µg retinol, E 0.9 mg, K 0.1mg, B 1 0.06 mg, B 2 0.08 mg, niacin 1.5 mg, B 6 0.42 mg, folate 1 µg,B 12 1µg, pantothenate 0.3 mg. A 100 g serving is a source ofvitamin a good source of P, vitamin B 6 ,a rich source of I, Se,vitamin B 12 .Halibut liver oil is one of the richest natural sources of vitaminsA and D, containing 50 mg vitamin A and 80 µg vitamin Dper gram.halophiles (halophilic bacteria) Able to grow at up to 25% salt.The growth of colonic bacteria is inhibited at 8–9% salt,Clostridia at 7–10%, food poisoning staphylococci at 15–20%and Penicillium at 20%. Film-forming yeasts can grow in 24%salt.Halphen test For the presence of cottonseed oil in other oils andfats.halvah (halva, halwa, halawa, chalva) (1) A sweetmeat composedof an aerated mixture of glucose, sugar and crushed sesameseeds; because of the seeds, the sweet contains 25% fat.(2) Indian desserts of various types, made from carrot,pumpkin or banana, sweetened and flavoured.halverine Name sometimes given to low-fat spreads with lessthan the statutory amount of fat in a margarine.ham The whole hind leg of the pig, removed from the carcass andcured individually. Hams cured or smoked in different wayshave different flavours. Green ham has been cured but notsmoked.Composition /100 g: water 67 g, 682 kJ (163 kcal), protein 16.6 g,fat 8.6 g (of which 36% saturated, 54% mono-unsaturated, 10%polyunsaturated), cholesterol 57 mg, carbohydrate 3.8 g, fibre1.3g, ash 3.7g, Ca 24mg, Fe 1mg, Mg 22mg, P 153mg, K 287mg,