HOW NANO TECHNOLOGY WORK?
Nanotechnology (sometimes shortened to
"nanotech") It is the study of manipulating matter on an atomic and
molecular scale. Generally, nanotechnology deals with structures
sized between 1 to 100 nanometre in at least one dimension, and
involves developing materials or devices within that size. Quantum
mechanical effects are very important at this scale, which is in the
PH is a measure of the acidity or basicity of an aqueous solution. Pure water is said to be neutral, with a pH close to 7.0 at 25 °C (77 °F). Solutions with a pH less than 7 are said to be acidic and solutions with a pH greater than 7 are basic or alkaline. PH measurements are important in medicine, biology, chemistry, food science, environmental science, oceanography, civil engineering and many other applications.
Aspartame (or APM) is an artificial, non-saccharide sweetener used as a sugar substitute in some foods and beverages. In the European Union, it is codified as E951. Aspartame is a methyl ester of the aspartic acid/phenylalanine dipeptide. It was first sold under the brand name NutraSweet or Equal since 2009. Aspartame was discovered as an ulcer drug, not a sweetener. It is one of the most controversial products on the market today. Aspartame is the number one sugar substitute in the United States, but it has been linked to tumors, seizures, blindness and mood swings. Every diet drink you used to drink was a dose of medication.
Sucrose. It is the organic compound commonly known as table sugar and sometimes-called saccharose. A white, odorless, crystalline powder with a sweet taste, it is best known for its role in human nutrition. The molecule is a disaccharide derived from glucose and fructose with the molecular formula C12H22O11. Sucrose has a moderately high glycemic index. Sucrose is widely known by a variety of other names including beet sugar, brown sugar, cane sugar, confectioners sugar, invert sugar, powdered sugar, raw sugar, saccherose, table sugar and turbinado.
Refined White Sugar (Sucrose). Raw sugar has a yellow to brown colour. If a white product is desired, sulfur dioxide may be bubbled through the cane juice before evaporation; this chemical bleaches many colour-forming impurities into colourless ones. Sugar bleached white by this sulfitation process is called "mill white," "plantation white," and "crystal sugar." This form of sugar is the form most commonly consumed in sugarcane-producing countries.
The sugar solution is clarified by the addition of phosphoric acid and calcium hydroxide, which combine to precipitate calcium phosphate. The calcium phosphate particles entrap some impurities and absorb others, and then float to the top of the tank, where they can be skimmed off. An alternative to this "phosphatation" technique is 'carbonatation,' which is similar, but uses carbon dioxide and calcium hydroxide to produce a calcium carbonate precipitate.
The completely refined white sugar product is now over 99.9% sucrose and for all practical purposes contains no nutritional elements such as vitamins, minerals, proteins or fibers. This accounts for expressions such as "empty calories" and "junk food".
Zero calories. Your body does not break down the unique chemical components of the fruit like other simple sugars and carbohydrates.
Severe caloric restriction has been found to reduce reactive
oxidative species and to increase the life span of rodents, possibly
by promoting mitohormesis. Studies have shown that both calorie
restriction and reduced meal frequency or intermittent fasting can
suppress the development of various diseases and can increase life
span in rodents by 30-40% by mechanisms involving stress resistance
and reduced oxidative damage.
One of the most prominent proponents of calorie restriction as a way to longer life was the late Dr. Roy Walford (1924-2004), formerly Professor of Pathology at the University of California, Los Angeles School of Medicine.
Zero additives. It is made of the natural extract of sugar cane
Saccharin. It is an artificial sweetener. The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations. It is used to sweeten products such as drinks, candies, biscuits, medicines, and toothpaste. Saccharin is often used together with aspartame in diet soda, so that some sweetness remains should the fountain syrup be stored beyond aspartame's relatively short shelf life.
Glycaemic Index (or GI). It is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. The concept was developed by Dr. David J. Jenkins and colleagues  in 1980 - 1981 at the University of Toronto in their research to find out which foods were best for people with diabetes.
A lower glycemic index suggests slower rates of digestion and absorption of the foods' carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and may improve long-term blood glucose control  and blood lipids. The insulin index is also useful, as it provides a direct measure of the insulin response to a food.
Because your body metabolizes SCE-77 differently, your blood glucose and insulin levels do not rise like they do with other sugars.
An antioxidant is a molecule capable of inhibiting the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals. In turn, these radicals can start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing free radical intermediates, and inhibit other oxidation reactions. They do this by being oxidized themselves, so antioxidants are often reducing agents such as ascorbic acid or polyphenols.
Although oxidation reactions are crucial for life, they can also be damaging; hence, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells.
Antioxidants are widely used as ingredients in dietary supplements and have been investigated for the prevention of diseases such as cancer, coronary heart disease and even altitude sickness. Although initial studies suggested that antioxidant supplements might promote health, later large clinical trials did not detect any benefit and suggested instead that excess supplementation may be harmful. In addition to these uses of natural antioxidants in medicine, these compounds have many industrial uses, such as preservatives in food and cosmetics and preventing the degradation of rubber and gasoline.