Summary of Water Lecture

Summary of Water Lecture - u High heat capacity Thermal...

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Summary of Water Lecture Water Uses Solvent u Carrier u Force u Product u Heat sink u Adulterant u Preserve freshness u Carries water soluble vitamins u Texture u Appearance Water Chemistry uIs a charged molecule (polar) uHydrogen bonding gives rise to structure These two features give rise to all others u Can exist as liquid, solid, and vapor on earth Triple point, freeze-drying, sublimation
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Unformatted text preview: u High heat capacity Thermal conductivity ice > liquid > air u Heat of fusion (80 Cal/l) Heat of Vaporization (540 Cal/l) Water in Food u Major constituent u Determines stability u Exists in three forms: constitutional, multilayer, and bulk u Water activity is different than moisture content o Water activity governs food stability...
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This note was uploaded on 10/01/2009 for the course 400 103 taught by Professor Montville during the Fall '08 term at Rutgers.

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Summary of Water Lecture - u High heat capacity Thermal...

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