WATER AS A CLASS OF FOOD IN THE BODY
What is water?
Water is composed of two elements known as hydrogen and oxygen. It is two molecules of hydrogen to a molecule of oxygen in percentage.
We cannot fully comprehend the fullness of life without the importance of water to living things. There is this adage in Nigeria that say water has no enemy. How true this word is can be seen right through the pages of the bible and our everyday activities. Historically, water serves as a means or instrument of purification. Although the scope of this article will not delve deep into the characters of a good water, uses of water at home, or the general importance of water to farmers in the scope of agriculture science.
Water can be hard or soft.
Water contain a lot of micro living organisms that can only be seen with the aid of a microscope.
For the intent of this article, the body of animals mostly humans consists of at least 70% water. Water can be found in the natural and artificial state and can be found everywhere. In fact, water is termed as the pivot of life itself. No water no life.
Let us take a look at the availability of water and its sources
SOURCES OF WATER
Sources of water available to animals include metabolic water from food, drinking water from tap, rivers, rain water and ponds.
IMPORTANCE OF WATER
The essential importance of water to animals are listed in the following ways
i. Water is required for metabolic activities in the body
ii. Water is necessary for the digestion of food
iii. Water can be used for the maintenance of body temperature
iv. Water is the main components of plants and animals. It forms about 75% of the body of humans
v. Water can act as solvent for soluble food substances in digestion
vi. Water serves as a medium of transportation for nutrients
vii. Water constitutes a greater part of blood
viii. Water helps to maintain the osmotic content of the body tissues
ix. Water is the basis of secretion from endocrine glands
You can read about the water cycle here
1. Water cycle
2. Maintenance of soil water
3. Protein as a class of food
4. Carbohydrates as a class of food
5. Classes of minerals and deficiency symptoms
6. Classes of vitamins and deficiency symptoms
7. Types of carbohydrates
Roughages consists of indigestible fibrous materials derived from vegetables, fruits, carbohydrates and proteins.
Roughages provide bulk to the intestinal content thereby stimulating the movement of bowel.
Lack of Roughages in the diet can cause constipation.
Roughages are easily digested by micro-organisms in the intestinal tract.
Here is a typical examples of the classes of food
1. VITAMINS=====fruits, vegetables, egg, milk, liver oil etc.
2. FAT=======groundnut, melon, butter, margarine, palm oil, soya bean oil and cod liver oil
3. WATER============Water in plants, water in animals, water in drinks, beverages and food
4. MINERAL SALTS========vegetables, fruits, bones, egg and table salt
5. CARBOHYDRATES=======Rice, bread, millet, cassava, yam, cocoyam, potato etc.
6. PROTEIN=========MEAT, BEANS, GROUNDNUT ETC.
You can read some of most interesting topics below
HERE YOU WILL FIND EVERY AVAILABLE TOPICS ABOUT AGRICULTURAL SCIENCE AND BIOLOGY. AND THE LINKS TO THEIR VARIOUS SOURCES.
1. DEVELOPMENT OF AGRICULTURE
2. IMPORTANCE OF AGRICULTURE
3. SUBSISTENCE AGRICULTURE
4. COMMERCIAL AGRICULTURE
5. PROBLEM OF AGRICULTURAL DEVELOPMENT
6. SOLUTIONS TO POOR AGRICULTURAL DEVELOPMENT
7. AGRICULTURAL LAWS AND REFORMS
8. ROLES OF GOVERNMENT IN AGRICULTURAL DEVELOPMENT
9. AGRICULTURAL POLICIES
10. PROGRAM PLANNING IN AGRICULTURE
35. WILDLIFE CONSERVATION
36. FACTORS AFFECTING LAND AVAILABILITY
39. BIOLOGICAL FACTORS
40. SOCIAL-ECONOMIC FACTORS
41. ENVIRONMENTAL FACTORS AFFECTING AGRICULTURAL PRODUCTION
42. CLIMATIC FACTORS AFFECTING AGRICULTURAL PRODUCTION
47. SOLAR RADIATION
48. BIOTIC FACTOR AND AGRICULTURAL PRODUCTION
52. SOIL MICRO-ORGANISMS
53. SOIL PH
54. ROCK FORMATION
55. IGNEOUS ROCK
56. SEDIMENTARY ROCKS
58. SOIL AND ITS FORMATION
59. FACTORS OF SOIL FORMATION
60. LIVING ORGANISM
61. PARENT MATERIALS
62. SOIL FORMATION TOPOGRAPHY
63. PROCESS OF SOIL FORMATION
65. PHYSICAL WEATHERING
66. CHEMICAL WEATHERING
73. BIOLOGICAL WEATHERING
74. CHEMICAL AND BIOLOGICAL COMPOSITION OF THE SOIL
75. SOIL WATER
76. MICRO AND MACRO NUTRIENTS
77. SOIL MICRO ORGANISM
78. PROPERTIES OF SOIL
79. SOIL STRUCTURE
80. SANDY SOIL
81. CLAY SOIL
82. LOAMY SOIL
83. SOIL TEXTURE
84. IDENTIFICATION OF SOIL TYPES THROUGH EXPERIMENTS
85. RETENTION OF WATER BY VARIOUS SOIL TYPES
86. DETERMINATION OF SOIL PH REACTION
87. COLORIMETRIC DETERMINATION OF SOIL PH LEVEL
88. PH SOIL TEST
89. PLANT NUTRIENTS
90. MACRO NUTRIENTS IN GENERAL
112. THE MAINTENANCE OF SOIL FERTILITY
113. CROP ROTATION
114. APPLICATION OF ORGANIC MANURES
115. FARM YARD MANURE
116. APPLICATION OF INORGANIC MANURE
118. FARMING PRACTICES
119. BUSH BURNING
121. FERTILIZER APPLICATION
122. ORGANIC MANURING
123. FARM YARD MANURE
126. CROP ROTATION
133. FARM POWER AND MACHINERY
134. SOURCES OF FARM POWER
135. HUMAN SOURCE
142. FIELD MACHINES
164. SIMPLE FARM TOOLS
165. AGRICULTURAL MECHANIZATION
166. THE CONCEPT OF MECHANIZATION