FDSC 200 Lecture Notes - Lecture 7: Foodborne Illness, Sodium Bicarbonate, Aspirin

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

Document Summary

Objectives: describe ionization of water, distinguish btw characteristics of acids and the characteristics of bases, state how the ph scale is used to identify acids and bases, explain role of ph in food preservation and baking applications. Small amounts of molecules continually separate into inons + recombine. Reaction can move in either direction: ionization of water. H h+ ion bonds with water molecule hydronium ion (h3o+) H with oh shares e with o oh- hydroxide ion: hydrogen, hydronium, hydroxide ions define acids and bases. Acids h or h+ in water-based solutions +ve charge. Bases oh in water-based solutions -ve charge: acids + bases compound with ionic bonds salt. Neutral subs (pure water) balance of + ve and ve charges. Water always equal number of h + and oh- Theories of a and b: johannes bronsted + thomas lowry a and b separate in water ions.