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For fodders, there are many kinds of elements indispensible. Dicalcium Phosphate 
Dihydrate os also widely used in it.
    [b]What is [/b][url=][b]Dicalcium 
Phosphate[/b][/url][b] Dihydrate (DCPD)?[/b]
    Dicalcium phosphate dihydrate (DCPD), or CaHPO4·2H2O, is a leavening salt that 
transfers into an acid when it contacts water and heat. This allows its reaction 
with bases to produce gas in batter-based products, such as cakes or muffins.
    One of the characteristics of DCPD is its slow rate of reaction. It reacts with 
baking soda during the late stages of baking. That’s why it’s known as a heat-
triggered leavening acid.
    DCPD is a type of orthophosphate, a single phosphate group with two calcium 
atoms and two water molecules. This compound is a very stable acid salt which can be 
stored under suboptimal conditions without adverse effects on its leavening 
    Incorporation into aqueous systems and hydration is the key to DCPD 
functionality in bakery batters. Especially, when heated to temperatures above 150¬į
F (65¬įC). With these two conditions met, DCPD breaks down into phosphorus-
containing acids and tricalcium phosphate. The acids formed then react with the 
bicarbonate and produce CO2.
  And of course, you can never miss vitamin. [url=]
Vitamin[/url], any of several organic substances that are necessary in small 
quantities for normal health and growth in higher forms of animal life. Vitamins are 
distinct in several ways from other biologically important compounds such as 
proteins, carbohydrates, and lipids. Although these latter substances also are 
indispensable for proper bodily functions, almost all of them can be synthesized by 
animals in adequate quantities. Vitamins, on the other hand, generally cannot be 
synthesized in amounts sufficient to meet bodily needs and therefore must be 
obtained from the diet or from some synthetic source. For this reason, vitamins are 
called essential nutrients. Vitamins also differ from the other biological compounds 
in that relatively small quantities are needed to complete their functions. In 
general these functions are of a catalytic or regulatory nature, facilitating or 
controlling vital chemical reactions in the body's cells. If a vitamin is absent 
from the diet or is not properly absorbed by the body, a specific deficiency disease 
may develop.
    Vitamins are usually designated by selected letters of the alphabet, as in 
vitamin D or vitamin C, though they are also designated by chemical names, such as 
niacin and folic acid. Biochemists traditionally separate them into two groups, the 
water-soluble vitamins and the fat-soluble vitamins. The common and chemical names 
of vitamins of both groups, along with their main biological functions and 
deficiency symptoms, are listed in the table.
    Besides, there are some others have to be mentioned like [url=http://www.dtech-]amino acid[/url], [url=
chloride/]choline chloride[/url], [url=]
carotenoid[/url], [url=]antioxidant[/url], 
[url=]mould inhibitor[/url], 
[url=]feed enzymes[/url] and other 
[url=]plant protein[/url]s.
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