Basic Food Chemistry: Water

Water affects the texture of the food, modifies food processing techniques, acts as a solvent or dispersing medium for chemical reactions/enzyme catalysis, and influences the structure, appearance, and taste of foods.

Water in the proper amount, location, and orientation influences the structure, appearance, and taste of foods.

Water in food exists as free liquid in the substance, as hydrates, imbibed in gel, and by absorption on surfaces of solid.

<p>Water contains strong covalent bonds that hold 2 hydrogen atoms and 1 oxygen atom together.</p> Signup and view all the answers

<p>Covalent bond</p> Signup and view all the answers

<p>Electronegativity</p> Signup and view all the answers

<p>Ability to form hydrogen bonds</p> Signup and view all the answers

<p>Weak bond between polar compounds</p> Signup and view all the answers

<p>Polar molecule</p> Signup and view all the answers

<p>Four</p> Signup and view all the answers

<p>Charged ends</p> Signup and view all the answers

<p>Electronegative atom</p> Signup and view all the answers

<p>The structure of water and its ability to form hydrogen bonds</p> Signup and view all the answers

<p>Other chemical bonds such as covalent or ionic bonds</p> Signup and view all the answers