Podcast Beta
Questions and Answers
What is the main function of water in food?
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.
How does water influence the structure, appearance, and taste of foods?
Water in the proper amount, location, and orientation influences the structure, appearance, and taste of foods.
What are the different forms in which water exists in food?
Water in food exists as free liquid in the substance, as hydrates, imbibed in gel, and by absorption on surfaces of solid.
What are the bonds that hold water molecules together?
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What type of bond exists between oxygen and hydrogen in a water molecule?
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What term describes the measure of how strong an atom attracts electrons in a chemical bond?
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What is the most important property of water that is based on its unique structure?
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What type of bond is a hydrogen bond?
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What is the term used to describe a molecule with a clear division of opposite electrical charges?
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How many hydrogen bonds can each water molecule form?
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What do non-polar substances lack?
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What type of atom attracts electrons in a chemical bond?
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What is the basis for the unique properties of water?
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What are hydrogen bonds weaker than?
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