HTM 2700 Lecture Notes - Lecture 12: Starch, Georgian Lari, Brownian Motion

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Foods are mixtures of substances in various molecular states. State of matter of the two phases (beginning of the course) True solutions - very small molecules or particles dispersed in a liquid. Colloidal dispersions - intermediate size particles, but still relatively small. = very small molecules or particles dispersed in a liquid phase) Homogenous mixture (dispersed phase evenly distributed throughout continuous. Very stable (dispersed phase does not separate from continuous phase) Gel is 3 dimensional mixture which holds its shape when turned out of a container. Special properties due to the size of dispersed particles. Dispersed particles have less kinetic energy and do not move rapidly. Dispersed particles stay scattered throughout continuous phase due to 3 stabilizing. If dispersed particles bond together their size increases. = random movement of colloidal dispersed particles as they are constantly and unevenly bombarded by h2o molecules. Similar to a ball in a pinball machine.