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Water in food - Coggle Diagram
Water in food
Structure of water
Forms a
Tridimensional network
which
Explains all of its unusual properties
Consits of
Two hydrogens atoms attached to an oxygen atoms
with
Covalent bonds
considered
one of the most stable molecules in nature
.
A tetrahedron
have a pyramid of structure
That
Avoids repelling Atoms
Liquid water and ice
.
molecules interact between them making increase the density
no particular shape
More molecules
differ in
coordination number
distance between molecules
range order
Ice
coordination number is 4
more organized
hexagonal shape
Spaces
Floats
Water activity
Increasing the concentration of solute and thereby decreasing perishability
It can be define as the relative vapor pressure
This term was developed to reflect the intensity with which water associates with various non aqueous constituents
Bibliography
tetrahedral. (2016, April 21). Retrieved May 20, 2020, from
https://www.scienceabc.com/pure-sciences/water-polar-nonpolar.html
Chobanov, O. (2018). Foxys forest manufacture [Image]. Retrieved from
https://www.health.harvard.edu/mind-and-mood/food-and-mood-is-there-a-
connection
Chuy, L. (2020). Introduction to Food Chemistry – Water (5). Retrieved from
https://vc-sp.schoology.com/course/2371636491/materials/gp/2511133533
.
Bound Water
It has hindered abilities
it can defined as "water that exists in the vicinity of solutes"
its original structure is broken
Interaction of water with ions
Structure
change by solubilization of salts or molecules with polar or hydrophobic groups
consider
The hydrogen bond water
In saline solutions
the ions with the molecules of water form complexes
Water holding capacity
is
Is the ability of a matrix of molecules. Usually macromolecules to retain water inside them
Water is trapped inside
Not easily flow from the tissue when food containing it is minced
acts as pure water
