Chapter 5 and 6
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In what states water is found
Solid, liquid, gaseous
Water is ___ (food industry) and ___ (health)
the main component of many foods a nutrient necessary to sustain life
Nutritionally water does what
helps control body temperature transports nutrients and waste products provides the solution for metabolic reactions
In food science water can do what
influences the texture, appearance, and taste of food is an important heat medium in cooking is an important solvent for cleaning and sanitation is critical in food preservation determines the likelihood of food spoilage by its presence or absence
What bonds there are in water and charges
polar covalent and hydrogen Has partially negative charge on oxygen and partially positive on hydrogen
Water should be a gas at room temperature, because of its size, why it is not?
Hydrogen bonding that hold molecules together
Hydrogen bonds Hydrogen bonds in water create a greater surface tension than most compounds, allowing water to
cling to something else as well as itself have a higher melting and boiling point than other compounds freeze faster than it thaws form a crystalline structure in the solid state
Hydrogen bonds help to dissolve ___ substances
Polar
What influences the boiling and freezing points
Atmospheric pressure
What happens to water boiling temperature at high altitudes ?
Water boils at lower temperatures at high altitudes and at higher temperatures at low altitudes High altitude baking considerations such as increasing the amount of flour, water content, and oven temperature need to be considered
Water is not usually found in pure form because it is such a great solvent An impurity in water may change its (4 points)
physical and chemical characteristics flavor and color boiling and freezing points hydrogen bonding
Temperature of water steam
As boiling water , but can be higher under pressure
Steam in cooking
leaves food more flavorful and nutritious than boiling ( vitamins do not leach out) leavens baked goods
What solution is CO2 in carbonated beverages
Gas-in-water solutions
What is partially responsible for water taste
Oxygen
Examples of liquid-in-water solutions
Alcoholic beverages, vinegars and fruit juice concentrates are examples
Salt and sugar ____ the freezing point and increase the boiling point of water
lower
What is tea and coffee in water
Tea and coffee are flavor compounds dissolved in water
Gave examples of water percentage in most foods
Fruits and vegetables are over 70 % water Bread is 36 % water Popcorn is 4 % water
What characteristic in products is related to its perishability
H2O content
Why water is responsible for perishability
This is because water is both a reactant and a reaction medium deteriorative chemical changes ) and is a requirement for microbial growth ( spoilage
3 ways water can be a structure of food
Free water Hydrate water Bound
Characteristics of free water (4)
is easily separated from food tissue often contains dissolved compounds boils and freezes easily readily evaporates when foods are dried
What is anhydrous
A process of separating hydrate water to the compound by boiling