Podcast
Questions and Answers
A solution is a mixture of a solvent and a solute where the solute particles are too large to dissolve completely.
A solution is a mixture of a solvent and a solute where the solute particles are too large to dissolve completely.
False (B)
A suspension is a type of colloidal dispersion where the solute particles are completely dissolved.
A suspension is a type of colloidal dispersion where the solute particles are completely dissolved.
False (B)
Water activity is a measure of the total amount of water present in foods.
Water activity is a measure of the total amount of water present in foods.
False (B)
Bacteria can survive in foods with a water activity of 0.85 and below.
Bacteria can survive in foods with a water activity of 0.85 and below.
Freezing is a method to increase the water activity of foods.
Freezing is a method to increase the water activity of foods.
Drying is a method to reduce the water activity of foods by removing solutes.
Drying is a method to reduce the water activity of foods by removing solutes.
The freezing point of water is the temperature at which a solid changes to a liquid state.
The freezing point of water is the temperature at which a solid changes to a liquid state.
Water is a universal solvent in foods.
Water is a universal solvent in foods.
Bound water is easily separated from foods and functions as a solvent.
Bound water is easily separated from foods and functions as a solvent.
Moist heat transfer involves the use of air in the form of radiation.
Moist heat transfer involves the use of air in the form of radiation.
Microwave cooking involves only radiation, without the use of water.
Microwave cooking involves only radiation, without the use of water.
Water is present in most foods at a percentage of around 20-30%.
Water is present in most foods at a percentage of around 20-30%.
