FSTC 201 Chapter Notes - Chapter 3: Ideal Gas, Food Systems, Covalent Bond
2 May 2016
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Document Summary
Solutions are homogeneous mixtures in which one substance (the solute) is dissolved in another (the solvent). One of the key characteristics of a solution is the solubility of its solute particles. Solubility is the maximum amount of solute that dissolves in a specified volume of solvent at a specified temperature. Nanometers and micrometers solutions have small particles of less than 1nm in diameter colloidal suspensions have intermediate particle size suspensions have larger particles. Suspension is a complex system, one type of food is suspended in another. Small food particles called colloids disperse throughout foods without dissolving. Colloidal dispersions consists of colloids within a dispersing medium, can be ions or molecules or aggregates. Emulsion is a colloidal dispersion of two liquids: oil in water emulsions, water in oil emulsions (butter and margarine) Emulsions are opaque, particle size in dispersed phase is enough to deflect rays of visible light. All food emulsions contained only the two phases (dispersed vs continuous)
