Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần J | J jam A preservative prepared from boiled sugar syrup and crushed or pureed fruit. Jams need a single cooking step. Fruits like ripe apples quinces currants cranberries gooseberries and plums contain pectin a complex carbohydrate that will gel upon cooling. Low-pectin fruit like blueberries APRICOTS CHERRIES BLACKBERRIES GRAPES and pineapple or stalks of rhubarb have to be mixed with pectin or pectin-containing fruits to obtain a thicker consistency. Jam flavor reflects the amount of sugar used in syrup. The less sugar the more pronounced the fruity flavor. Jam like jelly is a high-calorie refined carbohydrate food A quart of jam typically contains 2 to cups of sugar. See also natural sweetener. jaundice A yellowing of skin mucous membranes and whites of the eyes due to the buildup of bile pigment bilirubin in the body. Jaundice itself is not a disease but indicates an underlying problem. Three conditions promote jaundice bilirubin accumulation . Prehepatic jaundice reflects the excessive breakdown of red blood cells. Bilirubin is produced during the degradation of the red pigment of the oxygen-carrying protein hemoglobin during disposal of aged red blood cells. Bilirubin travels to the liver where it is processed for excretion. In prehepatic jaundice the rate of bilirubin production exceeds the liver s ability to process incoming bilirubin for example in hemolytic anemia. Hepatic jaundice reflects abnormal liver function. hepatitis liver cirrhosis and certain liver diseases imbalance liver metabolism and decrease the liver s ability to process bilirubin. Extrahepatic jaundice occurs when interference with bile release from the gallbladder forces bilirubin to back into the liver. Bile duct obstructions commonly include gallstones. See also digestion heme. jejunum The middle segment of the small intestine. The jejunum is about 8 feet long and lies between the duodenum the first 10 inches and the ileum the last 12 feet of small intestine. Like other regions of .
