Teen Girls Quilted Duffle Bag | Sugar & Jade – MULTI CLR

A bag (also known regionally as a sack) is a common tool in the form of a non-rigid container, typically made of cloth, leather, bamboo, paper, or plastic. The use of bags predates recorded history, with the earliest bags being lengths of animal skin, cotton, or woven plant fibers, folded up at the edges and secured in that shape with strings of the same material. Bags can be used to carry items such as personal belongings, groceries, and other objects. They comes in various shapes and sizes, often equipped with handles or straps for easier carrying.

Bags have been fundamental for the development of human civilization, as they allow people to easily collect and carry loose materials, such as berries or food grains, also allowing them to carry more items in their hands.

The word probably has its origins in the Norse word baggi, from the reconstructed Proto-Indo-European bʰak, but is also comparable to the Welsh baich (load, bundle), and the Greek Τσιαντουλίτσα (Chandulícha, load).

Cheap disposable paper bags and plastic shopping bags are very common, varying in size and strength in the retail trade as a convenience for shoppers, and are often supplied by the shop for free or for a small fee. Customers may also take their own shopping bag(s) to use in shops.

Although paper had been used for wrapping and padding in Ancient China since the 2nd century BC, the first use of paper bags in China (for preserving the flavor of tea) came during the later Tang dynasty (618–907 AD).

Jade is an umbrella term for two different types of decorative rocks used for jewelry or ornaments. Jade is often referred to by either of two different silicate mineral names: nephrite (a silicate of calcium and magnesium in the amphibole group of minerals), or jadeite (a silicate of sodium and aluminum in the pyroxene group of minerals). Nephrite is typically green, although may be yellow, white or black. Jadeite varies from white or near-colorless, through various shades of green (including an emerald green, termed 'imperial'), to lavender, yellow, orange, brown and black. Rarely it may be blue. Both of these names refer to their use as gemstones, and each has a mineralogically more specific name. Both the amphibole jade (nephrite) and pyroxene jade are mineral aggregates (rocks) rather than mineral species. Nephrite was deprecated by the International Mineralogical Association as a mineral species name in 1978 (replaced by tremolite). The name "nephrite" is mineralogically correct for referring to the rock. Jadeite, is a legitimate mineral species, differing from the pyroxene jade rock. In China, the name jadeite has been replaced with fei cui, the traditional Chinese name for this gem that was in use long before Damour created the name in 1863.

Jade is well known for its ornamental use in East Asian, South Asian, and Southeast Asian art. It is commonly used in Latin America, such as Mexico and Guatemala. The use of jade in Mesoamerica for symbolic and ideological ritual was influenced by its rarity and value among pre-Columbian Mesoamerican cultures, such as the Olmecs, the Maya, and other ancient civilizations of the Valley of Mexico.

Jade is classified into three main types: Type A, Type B, and Type C. Type A jade refers to natural, untreated jadeite jade, prized for its purity and vibrant colors. It is the most valuable and sought-after type, often characterized by its vivid green hues and high translucency. Type A jade is revered for its symbolism of purity, harmony, and protection in various cultures, especially in East Asia where it holds significant cultural and spiritual importance. Types B and C have been enhanced with resin and colourant respectively.

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars.

Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste but are not classified as sugar.

Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.

Sucrose is used in prepared foods (e.g., cookies and cakes), is sometimes added to commercially available ultra-processed food and beverages, and is sometimes used as a sweetener for foods (e.g., toast and cereal) and beverages (e.g., coffee and tea). The average person consumes about 24 kilograms (53 pounds) of sugar each year. North and South Americans consume up to 50 kg (110 lb), and Africans consume under 20 kg (44 lb).

As free sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in free sugar, especially refined sugar, was damaging to human health. In 2015, the World Health Organization strongly recommended that adults and children reduce their intake of free sugars to less than 10% of their total energy intake and encouraged a reduction to below 5%. In general, high sugar consumption damages human health more than it provides nutritional benefit and is associated with a risk of cardiometabolic and other health detriments.