Benders'dictionary of nutrition and food technology

68After a meal the concentration of glucose rises, but this rise islimited by the hormone insulin, which is secreted by the pancreasto stimulate the uptake of glucose into tissues. diabetesmellitus is the result of failure of the insulin mechanism.See also glucose tolerance test.bloom Fat bloom is the whitish appearance on the surface ofchocolate which sometimes occurs on storage. It is due either toa change in the form of the fat at the surface or to fat diffusingoutwards and being deposited as crystals on the surface. Sugarbloom is due to the deposition of sugar crystals on the surface,but is less common than fat bloom.See also tempering.Bloom gelometer An instrument for measuring the strength ofjellies, and also for any test of firmness, e.g. the staleness of bread.blotting A series of techniques involving the transfer of DNA,RNA or protein after gel electrophoresis onto an inert nitrocellulosemembrane, under denaturing conditions, so that itremains bound to the membrane. Southern blotting uses fragmentsof DNA produced using restriction enzymes, and theyare identified by annealing with radioactive cDNA. Northernblotting is essentially similar, for identification of RNA fragments.Western blotting is for proteins, which are identified usinglabelled antibodies.blueberry Fruit of Vaccinium corymbosum (the high-bush blueberry)or V. augustifolium (low-bush blueberry) grown mainly inN America.Composition/100 g: (edible portion 98%) water 84.2 g, 239 kJ(57 kcal), protein 0.7 g, fat 0.3 g, carbohydrate 14.5 g (10 g sugars),fibre 2.4g, ash 0.2g, Ca 6mg, Fe 0.3mg, Mg 6mg, P 12mg, K 77mg,Na 1mg, Zn 0.2mg, Cu 0.1mg, Mn 0.3mg, Se 0.1µg, vitamin A 3µgRE (112µg carotenoids), E 0.6 mg, K 19.3 mg, B 1 0.04 mg, B 20.04 mg, niacin 0.4 mg, B 6 0.05 mg, folate 6 µg, pantothenate0.1 mg, C 10 mg.A 110 g serving is a source of Mn, vitamin C.BMI See body mass index.BMNES British Meat Nutrition Education Service; web sitehttp://www.meatandhealth.co.uk/.BMR See basal metabolic rate.BNF British Nutrition Foundation; web site http://www.nutrition.org.uk/.boar, wild Meat of Sus scrofa. Hunted in parts of Europe, farmedon small scale in UK and elsewhere.Composition/100 g: water 72 g, 511 kJ (122 kcal), protein 21.5 g,fat 3.3 g (of which 36% saturated, 46% mono-unsaturated, 18%polyunsaturated), carbohydrate 0 g, ash 1 g, Ca 12 mg, P 120 mg,Se 9.8µg, vitamin B 1 0.39 mg, B 2 0.11 mg, niacin 4 mg. A 100 g