Benders'dictionary of nutrition and food technology

441sparging Spraying fine droplets of aqueous alkali onto oilheated to 75–95 °C to remove free fatty acids as soaps that arewater-soluble.See also acid number; rancidity.spastic colon See irritable bowel syndrome.spatchcock Small birds split down the back and flattened beforegrilling. Spitchcock is eel treated similarly.SPE See sucrose polyesters.spearmint The common garden (culinary) mint; hybrid ofMentha spicata, M. suaveolens (apple mint) and M. villosa(M. alopecuroides, Bowles’ mint).specific dynamic action See diet-induced thermogenesis.specific electrical resistance Electrical resistance of 1cm 3 of aproduct, placed between two 1 cm 2 electrodes that are located1cm apart.specific gravity Of a liquid, its mass divided by the mass of thesame volume of water at the same temperature, or its densitydivided by the density of water at the same temperature.specificity (1) Of an assay; the extent to which what is measuredis due to the analyte under investigation, rather than other compoundsthat may also react.(2) In relation to enzymes, the ability of an enzyme tocatalyse only a limited range of reactions, or, in some cases, asingle reaction, and to show considerable specificity for the substratesundergoing reaction.spectrograph Instrument that produces a photographic record ofwavelength and intensity of light or other electromagneticradiation.spectrometer Instrument for measuring wavelength and intensityof light or other electromagnetic radiation.spectrophotofluorimeter (spectrophotofluorometer) Instrumentfor measuring wavelength and intensity of light emitted by asolute at right angles to the beam of exciting light of a specificwavelength.See also fluorimetry.spectrophotometer Instrument that measures the amount of lightabsorbed at any particular wavelength, which is directly relatedto the concentration of the material in the solution. Used extensivelyto measure substances that have specific absorption inthe visible, infrared or ultraviolet range, or can react to formcoloured derivatives.spelt Coarse type of wheat, mainly used as cattle feed.spent wash Liquor remaining in the whisky still after distillingthe spirit. A source of (unidentified) growth factors detected bychick growth. When dried is known as distillers’ dried solubles.