Chapter 3 & 27- Water

Chapter 3& - NTR 307 Chapter 3 27 Water Chemistry of Food Water o Water Water is necessary for Assimilating digesting absorbing

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9/8/10 Chemistry of Food: Water o Water Water is necessary for… Assimilating, digesting, absorbing, transporting, metabolizing, & excreting Human body is 60-70% water; losing 10% can result in death Food has a water content from 0-95+% Whole milk- Over 80% Most meats- Just under 70% o Available to freeze, boil, decay Part of molecules of carbohydrates, fats, proteins o Functions of Water in Food Two most important functions… Transfer medium for heat Universal solvent Additional Functions Agent in chemical reactions Water: Heat Transfer o Measuring calories Water molecules are moved through states via heat or its loss (liquid, solid, vapor) 1
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The heat is measured in the form of calories o Specific Heat- Heat required to raise the temperature of 1 g of a substance 1 C Water takes most energy to heat than of all substance Water specific heat is 1.00 (1 calorie will raise 1 g of water 1 C) Measuring Heat o calorie = “c” amount of energy required to raise 1 gram of water 1 C o Kcal= “C” = “kilocalories” 1 kilocalorie (kcal) = 1000 calories Amount of energy required to raise 1 kg of water 1 C Food label calories o Accurate term for referring to the energy value of FOODS o In practice, however, calories with a lower case “c” is often used, especially with the general public
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This note was uploaded on 01/05/2011 for the course NTR 307 taught by Professor Staskel during the Spring '10 term at University of Texas at Austin.

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Chapter 3& - NTR 307 Chapter 3 27 Water Chemistry of Food Water o Water Water is necessary for Assimilating digesting absorbing

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