Week 7-Course1

Question 1

What is the only substance that is found in the three states (gas/liquid/solid) under standard conditions?

Answer 1

Water

Question 2

T or F : water is a nutrient

Answer 2

True

Question 3

What are the functions of water in the human body? (3)

Answer 3

• helps control body temperature
• transports nutrients and waste products
• provides the solution for metabolic reactions

Question 4

H2O has 2 hydrogen and one oxygen held together by ___ bonds that is ____ because of the partial charges

Answer 4

covalent

polar

Question 5

Between the water molecules (intermolecular) there is ____ bonds resulting from the ____ charges of oxygen and ____ charges of hydrogen

Answer 5

hydrogen
Partial negative from oxygen
Partial positive of hydrogen

Question 6

Why is water, a small molecule is not present in gaseous state

Answer 6

Because of the partial negativity of oxygen and partial positive of hydrogen that will results in intermolecular hydrogen bonds.

Question 7

What properties the hydrogen bonding gives to the water? (4)

Answer 7

• cling to something else as well as itself
• have a higher melting and boiling point than other compounds
• freeze faster than it thaws
• form a crystalline structure in the solid state

Question 8

Why is water a great solvent?

Answer 8

Because it can form hydrogen bonds so it can dissolve the polar substances

Question 9

What are the two solutions that can be formed when dissolving in water

Answer 9

1- complete dissolution

2-incomplete dissolution

Question 10

What is incomplete dissolution and what kind of nutrients are incompletely dissolved in water

Answer 10

protein and starches, their molecules remains intact but there is a small layer around the molecules that allow them to be dispersed in the water

Question 11

What is complete dissolution and what kind of nutrients are completely dissolved in water

Answer 11

Sugars and salts, they dissolve completely in water because they form bonds with the hydrogen of water.

Question 12

T or F : Atmospheric pressure doesn’t impacts the boiling and freezing points

Answer 12

false, water boils at higher temperature in low altitudes

Question 13

T or F : it is nearly impossible to find water in it’s pure form

Answer 13

t

Question 14

What changes in water can results if there is impurities?

Answer 14

1-physical and chemical characterisitics
2-flavor and color
3-boiling and freeezing points
4-hydrogen bonding

Question 15

___ and ____ increase the boiling point and lower the freezing point

Answer 15

salt and sugar

Question 16

Complete : the amount of H2O present in a food product is related to it’s _____

Answer 16

perishability

Question 17

Why does water has an effect on the perishability? (2)

Answer 17

1. because it is both a reactant and a reaction medium

2. because required by the microbes for growth

Question 18

What are the two types or perishability?

Answer 18

1-deterioation

2-spoilage

Question 19

What is deterioation?

Answer 19

chemical reactions that happens naturally in that product over
time. Every product that is left overtime will have continued chemical reactions and these will lead
to the deterioaration of the quality and the sensories properties of the product.

Question 20

What is spoilage?

Answer 20

dammage that is indued by microorganisms wether they are bacteria, yeast or fungi.
This also leads to the deterioaration of the quality and the sensories properties of the product

Question 21

T or F : spoilage and deterioation are synonyms

Answer 21

false, they contribute to the perishability but are not due to the same factors

Question 22

What are the three form of water?

Answer 22

1-Free water
2-hydrate water
3-bound water

Question 23

Give the characteristics of free water

Answer 23

• is easily separated from food tissue
• often contains dissolved compounds
• boils and freezes easily
• readily evaporates when foods are dried

Question 24

Give the characteristics of hydrate water

Answer 24

• is any compound loosely bound with water

- must be boiled to be free of water, known as anhydrous

Question 25

Give the characteristics of bound water

Answer 25

• is tied to the structure of larger molecules
• does not easily freeze or boil
• chemically reacts as part of the larger molecule
• can’t be extracted

Question 26

T or F : the type of water affect the perishability

Answer 26

true

Question 27

T or F : if two foods product have 88% water content, they will have the same perishability

Answer 27

False, it depends on the free water content

Question 28

The high surface tension of water is explained by its high level
of ……

Answer 28

hydrogen bonds

Question 29

Reduced water holding capacity of meat proteins

makes the meat ……

Answer 29

chewy