HNSC 1200 Lecture Notes - Lecture 20: Cleaning Agent, Baking Powder, Red Cabbage

• School: University of Manitoba
• Department: Human Nutritional Sciences
• Course: HNSC 1200
• Professor: Snehil Dua

Document Summary

Hnsc 1200 unit 4: the chemistry of foods: water and. Discuss the physical and chemical properties of water . Identify chemicals that can be found in water . Describe the functions of water in food and food preparation . Water is the most indispensable of all nutrients. The body needs more water each day than any other nutrient. 50 times more water than protein and 5000 times more water than vit. Water is also the most abundant nutrient in many foods. The water content of foods can be impacted by food processing (e. g. , a raw apple is about 84% water, while dried apple is about 32% water) Water is made up of two hydrogen atoms bonded with one oxygen atom (see. Water freezes at 0c and will expand once frozen. This is the cause of texture changes when produce is frozen. Water boils at 100c at normal atmospheric pressure (near sea level)