1. Properties of Water FS Unit 5
HUM-FS-6 Explain why water and acidity are important factors in food preparation and preservation.

2. Properties of Water Polarity – uneven distribution of charge
Chemical Description of Water
- One atom of oxygen bound to two atoms of hydrogen make up water.
Polarity – uneven distribution of charge
Because the hydrogen atoms are attached to one side (positive charge) and the oxygen atom is on the other side (negative charge)

3. Properties of Water LET’S TRY IT
Adhesion – the attraction of the water molecules to other materials. (Water’s attraction to materials other than itself )
LET’S TRY IT

4. Properties of Water LET’S TRY IT
Cohesion – attraction between water molecules. (Water’s attraction to itself )
This is why water is kind of “sticky”
With the molecules attracting to each other they tend to clump together. That’s why they are drops.
If it wasn’t for earth’s forces like gravity a drop of water would be a perfect SPHERE.
LET’S TRY IT

5. Properties of Water WATCH IT IN ACTION
Capillary Action – water molecules being attracted to molecules of other materials as well as themselves.
Adhesion and Cohesion are working together
WATCH IT IN ACTION

6. Properties of Water LET’S TRY IT
Surface Tension – a tension is created at the surface as the water molecules at the surface are pulled into the body of water.
Acts as the water’s skins
Is strong and can support a paper clip or needle
LET’S TRY IT

7. Properties of Water
In the cleaning process you have to reduce surface tension so that water can spread and wet the surface.
Chemicals called surface active agents or Surfactants - make a surface “wetter”.
Surfactants functions can also loosen, disperse water and hold soil in suspension until it can be rinsed.
Surfactants can provide alkalinity which can remove acidic soils.

8. Properties of Water Water is the “Universal Solvent”.
It dissolves more substance than any other liquid
Wherever water goes (through the ground or our body) it takes along valuable chemicals, minerals and nutrients.

9. Properties of Water
Water is the only natural substance that is found in all states
Liquid
Solid (ice)
Gas (steam)
Water Freezes at 32 degrees Fahrenheit
Water Boils at 212 degrees Fahrenheit

10. Atmospheric Pressure
Force of the weight of gases in the air pressing down on a surface.
Measured by the average pressure on an object at sea level.
Similar to the pressure that water puts on your body when you dive into the pool
Gases in the air are pressing against your body all the time.

11. Boiling Point
The boiling point of a substance is the temperature at which its vapor pressure equals the air pressure above the liquid.
When water reaches its boiling point, water molecules in the liquid are escaping into the air as steam.
As the atmospheric pressure changes, the boiling point of water changes.
Less AP on the water, molecules need less energy to escape.
More AP on the water, molecules need more energy to escape.
Temperature is a measure of energy.
Heat of Vaporization is the amount of heat needed to change 1.0g of a substance from a liquid to a gas.

12. Function of water in Food Preparation
Two main functions in the preparation of foods...
1. Water is an important medium for transferring heat.
2. Water is a necessary ingredient in forming many food mixtures.

13. Heat Medium
Water in both liquid and gaseous stages is used to transfer heat into foods.
When water is heated, energy is transferred from the heat source by both conduction and convection.
The slower/lower temp you cook the food on the more even the heat distribution will be.
Boiling certain food too high can affect the texture.
Ex: pasta needs a higher temp to boil and potatoes need a lower temp (they can get mushy from banging around in the pan)

14. Melting Point
The melting point is the temperature at which a substance changes from a solid to a liquid.
Melting occurs as heat energy enables molecules to breakout of their solid structure.
For pure substances melting and freezing occur at the same temperature.

15. Water as a Solvent
Solvent – the substance that dissolves another substance.
Solute – a substance that can be dissolved into another substance.
As a polar covalent compound water can dissolve many substances. Remember it’s the universal solvent.

16. Water as a Solvent Examples…
When sodium chloride (table salt) is mixed with water the negative oxygen ends of water molecules attract the positive sodium ions, while the positive hydrogen ends attract negative chloride ions. (Food Science, chapter 9, figure 9-8)
Sugar dissolves in the free water of strawberries to form sweet syrup.
Water dissolves the flavor molecules in tea leaves and coffee beans to create our beverages.

17. Water as a Disperser
Colloidal Dispersion (kuh-LOYD-ul dis-PUR-zhun)-Homogeneous mixture that is not a true solution.
Contain relatively large solute particles.
Particles are called Colliods (KAHL-oyds) (Food Science, Ch 9, pg 139)
Not large enough to settle out of the colloidal Dispersion.
Scattered or dispersed in a solvent.

18. Water as a Disperser
Emulsion– a mixture of two liquids containing droplets that don’t normally blend with each other.
Ex: Oil and water
Immiscible (ih-MISS-suh-fy-ur) – Liquids that don’t blend or mix.
Emulsifier – a substance composed of large molecules that are polar at one end of nonpolar at the other. (Simply “glues” the two types of molecules together)

19. Water in Food Water Content – the amount of water that is in a food.
Ex: Many fruits and vegetables are made up of over 70% water
Water Activity – the measure of a the particular water pressure over a food.
Takes into account the water available to support activity of enzymes and growth of microorganisms.

20. Water Content
Free Water – readily separates from foods that are sliced, diced and dried.
Ex: Bread to toast heat evaporates the free water. Grapefruit squirts when you cut it open.
Bound Water – water that cannot be easily separated in food.
Ex: Proteins and starches
It can’t react with other substances as free water can.
Freezes only at VERY low temperatures & doesn’t evaporate.
Ex: adding dry gelatin to water. Within a few minutes the water is unable to flow and is bound.

21. Water & Food Preservation
Water content alone will not predict a food perishability.
Both carrots and milk are 88% water…
A carrot is safe in a lunch bag all day because it has starch molecules that attach to the water.
Milk doesn’t have the same insulation and will go bad if let in a lunch bag.