FDSC 200 Lecture Notes - Lecture 4: Corn Starch, Food Preservation, Gilbert N. Lewis

• School: McGill University
• Department: Food Science
• Course: FDSC 200
• Professor: Lawrence Goodridge

Document Summary

1 homogeneous mixtures have a uniform distribution of particles. Heterogeneous mixtures have a non-uniform distribution of particles. 2 physical change involves changing shape, size, temperature and/or the physical state. Chemical change produces a change in color, odor, flavor or release a gas. Chapter 6: acids, bases and salts are factors in food preservation and wine, cheese, and bread making. Acids and bases also play a key role in digestion and many other bodily functions: acids are substances that produce h+/h3o+ in water-based solutions. Bases are substances that produce oh- in water based solutions. In 1923, the danish chemist johannes bronsted and the english chemist thomas. Lowry found that acids and bases separate in water to form ions. In chemical reactions, acids donate h+ and bases accept h+. Lowry theory, acids are proton donors and bases are proton acceptors. Acids and bases naturally react with their opposites to achieve a neutral charge.