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The Female Form: 1900-2000 One Hundred Years of Dips and Curves

Face of the Year International Beauty Contest

The Stirring of Sleeping Beauty

Modern Standards of Beauty: Nature or Nurture

Pheromones: The Smell of Beauty

Different Place Different Beauty

Evolutionary Psychology

Beauty and the Menstrual Cycle

The Question of Beauty

Babyness and Sexual Attraction

Female Pheromones and Male Physiology

Face Values

Revolting Bodies: The Monster Beauty of Tattooed Women

Piercing and the Modern Primitive

We must stop glorifying physical beauty

Click Here to Get Gorgeous


When Was the Last Time You Looked Glamorous?

Facial Beauty and Fractal Geometry

The Impact of Family Structure and Social Change

The Reality of Appearance

Sexual Selection and the Biology of Beauty

Venus, From Fertility Goddess to Sales Promoter

Why We Fall in Love

The Science of Attraction

The Biology in the Beholder's Eye

The Science of Attraction by Rob Elder

Your Cave or Mine

All Ah We is One Family

Skin Texture and Female Facial Beauty



           Water is the predominant constituent of all living organisms. The physical and chemical properties of water are central to biological structure and function. The solvent and reactant properties of water thus undoubtedly appear to have influenced the evolution of life on earth . In Sanskrit literature, water has rightly been called as jeevan, meaning life.

           Water makes up more than about 70% of the weight of most organisms. It pervades allliving cells and is an excellent medium for the transport of nutrients from one part to another as well as for the enzyme-catalyzed reactions of the metabolism. Water is not only the solvent in which metabolic reactions occur, it directly participates in many chemical reactions such as hydrolysis and condensation reactions. The first living organisms most probably arose in the primeval oceans and their further evolution was shaped by the most unusual and unique properties of water. All aspects of cell structure and function appear to have adapted to 



the physicochemical properties of the universal solvent, water.

           Thus, second only to oxygen, water is crucial to the existence of all living organisms; they can live without food for a few weeks but for only a few days without water. Being an integral part of animal and vegetable tissues, water serves as an excellent medium for the cellular reactions. It functions in the digestion, absorption, transport of nutrients, and excretion of waste products. Water helps to maintain the electrolyte balance and temperature of the body. It is either a reactant or a product in many of the reactions.

           Water is the basic molecule of life, forming the natural environment of the cells. It constitutes an interface for exchanges that occur between living and nonliving regions, thus connecting the physical world with the biological one. Water is widely distributed in its solid, liquid, or gaseous state and is a predominant constituent of foods and drinks, such as fruits and vegetables (around 90% ), milk (87% ), meat (60-75% ) and dried fruits (20-30% ). Even dried foods such as cereals, pulses, and other grains also contain appreciable amounts of water. Water influences the appearance, texture, and flavor of foods. It is involved in most of the changes taking place during cooking and processing. It is also related to the spoilage and deterioration of food by favoring the growth of undesirable microorganisms. Shelf life of many foods can be enhanced by keeping the water activity of foods to its minimum.

























































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