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Water in food chemistry, image, image, image, image, image, image, image,…

- - - - due to the attraction between the positive environment from the hydrogens and the negative environment of the oxygen in the molecule
- - - - to physically entrap large amounts of water
    - - It is easily removed during drying, easily converted into ice during freezing, and is readily available as a solvent
      - its bulk flow is severely restricted
  - - - contributing to the disruption of the structured state of water.
        
        to preserve food with no chemicals you can dry it or store it at low temperature