FND 300 Lecture Notes - Lecture 1: Xanthan Gum, Electric Field, Molecular Geometry
9 Sep 2018
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Exam: write things to 3rd or 4th decimal point. Food processing includes calcs (moles, molarity, molality) Do(cid:374)(cid:859)t (cid:373)e(cid:373)orize stru(cid:272)tures, rather be able to explain what(cid:859)s going on. Water/ice (imp. for ql, food safety, shelf life) Carbs (starches; using xanthan gum in gluten-free products [gluten is imp. for structure]); proteins & lipids. Fruits & vegetables are high in water (dehydrated apple rings go from water content of 90% to 32%!) *cell membranes & sugars are binding the moisture. The 2 hydrogens of the water molecule form 2 covalent bonds which are also considered to have partial ionic characteristics. *this gives the polarized nature of o-h linkage (electronegative/partially negative vs. electropositive/partially positive sides of the molecule) *o has 8e- (1s2, 2s2 2p4); 2 lone pair electrons are in 2p4, which cause the o in h2o to be electronegative. *molecule shape is a tetrahedron, with o in the middle, surrounded by 2 lp electrons (in 2p4) & 2 hs (in 2s2)
