Create an Animation Explanation for Flour Particle Sizes - Must understand Geometry
- Status: Closed
- Hadiah: $200
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- Pemenang: mabozaidvw
The following script is talking about flour used to make bread. The size of the particles of the flour is different depending on how it is processed. Please read the script and make an animation for it. I need your help in explaining this concept. Use any creativity to explain it. Use actual text and numbers and arrows in the animation if necessary. I will put a voice over on it later. Please see attachment for further explanation and for STORY BOARD:
Here is the script or idea:
Did you know that the particle size (diameter) of a stone-ground (hand-milled) grain particle is 10 times larger (~100 microns) than a powdered (dust) grain particle from flour (~10 microns)? In terms of volume, flour particles are 1000X smaller than hand-milled particles. The total surface area of 1g of powdered wheat flour is 10X more than the surface area of 1g of hand-milled wheat flour.
The rate at which the powder can dissolve, break down, absorb into the blood stream, and spike blood insulin levels is 10X faster than that of stone-ground wheat. The rate at which carbohydrates are absorbed into the blood stream depends on how fast they can be broken down by digestive enzymes. The more surface area is available, the more opportunities these enzymes will have to attach to the carbohydrate and break it into it's digestable parts, and the faster they will do it.
Increased surface area (and smaller particle size) also allows water and fluids to more easily dissolve the substance.
Almost all dust powdered flours are also made of only the endosperm of the grain and does not include the bran. Taking all the fiber (bran) out decreases the GI (Glycemic Index) by concentrating all the starchy part of the grain. Non-powdered whole grains are good! Dust powdered processed flours are bad and the cause insulin issues, low grade chronic inflammation, and rheumatic diseases.
The dramatically increased surface area created by pulverizing the grain plays huge and underrated role in the glycemic index and toxicity of powdered grains. Structure determines Function.
The pulverization of grains may be a confounder or lurking variable in the assumption that "grains cause inflammation".
Grains don't cause inflammation. Pulverization causes inflammation.
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