Water Chemistry[1]

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Department
Nutrition and Food Services
Course
NFS 1049
Professor
All Professors
Semester
Fall

Description
Food Chemistry7 types of Food ComponentsWaterCarbohydratesLipidsProteinsVitaminsMineralsPhytochemicalsPhytochemicalPlant derived chemical that is biologically and thought to have function in the body to prevent certain disease processes considered nonnutritiveFood Chemistry WaterPhysical Properites3 physical statesliquidgassolidboiling point 100C 212F But at higher pressure boils at 115121C and comes to a boil faster if soluble substances are present the boiling point is elevatedfreezing point 0C 32F soluble substances depress freezing pointpH Distilled water is neutralDipolarCalorie freeConsidered a nutrientFor Man and microorganismsAmount present in food is importantpH Acids vs basesbased on the relative number of H and OHions presentAcids low pH high HBases high pH high OHpH scale0 to 14 7 acidic and 7 basicalkaline 7 neutral
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