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WATER: essential component in most foods - Coggle Diagram
WATER:
essential component in most foods
AS A SOLVENT
has a significant impact on the presence of food
The following Changes in properties on water influences water in food
STRUCTURE
considered
one of the most stable molecules in nature
due to
its tetrahedron shape
pyramid-like structure
avoids repelling as atoms are as far as possible from each other
consists of
two hydrogens atoms attached to an oxygen atom with covalent bonds
forms
tridimensional network that explain s all its unusual properties
due to
the attachment of each water molecule to four other water molecules
through
hydrogen bonds
LIQUID AND ICE
both are
different forms of water that differ of
coordination number
refers to the number of molecules each molecule of water can interact with
time range oder
refers to the duration of stability
the distance between molecules
facts
ICE
coordination number: 4
forced at 0ºC and 1 atm pressure
Its network structure has an hexagonal shape
LIQUID WATER
Has bigger coordination number than ice
meaning
molecules can interact with more molecules around, increasing its density