WATER Water Functions Important component of food. 1. Universal solvent (salt, vitamins, sugar, gases, pigment) 2. Capable of ionizing (H3O+ , OH- ) 3. Affects the texture 4. Chemical reactions (hydrolysis of protein = n amino acids) 5. Stabilizing the colloids by hydration 6. Necessary for micro-organisms growth
WATER Water Functions Important component of food. 1. Universal solvent (salt, vitamins, sugar, gases, pigment) 2. Capable of ionizing (H3O+ , OH- ) 3. Affects the texture 4. Chemical reactions (hydrolysis of protein = n amino acids) 5. Stabilizing the colloids by hydration 6. Necessary for micro-organisms growth
Hydrogen Bond The bond is formed due to the affinity of electro-positive hydrogen atoms for electro-negative atoms such as O. Binding energy of hydrogen bond is about 10% of covalent bond. H-bond strength = 10 Kcal/mol. H + d O - d H + d H + d H + d H + d O - d O - d H + d H + d H + d O - d
Hydrogen Bond The bond is formed due to the affinity of electro-positive hydrogen atoms for electro-negative atoms such as O. Binding energy of hydrogen bond is about 10% of covalent bond. H-bond strength = 10 Kcal/mol. H + d O - d H + d H + d H + d H + d O - d O - d H + d H + d H + d O - d
THE EFFECTS OF HYDROGEN BONDS OF WATER H2S 34 -86 -16 H2O 18 0 100 Compounds MW MP(C) BP(C) CH4 16 -184 -164
THE EFFECTS OF HYDROGEN BONDS OF WATER H2S 34 -86 -16 H2O 18 0 100 Compounds MW MP(C) BP(C) CH4 16 -184 -164
Water is a good dissolving solvent - Why? 1. Physical action of dispersion of solute molecule due to the highactivity of water molecules at the surface of the solute. 2. The high di-electric constant of water (80x that of vacuum) diminishes the effectiveness of attractive forces that tend to hold the solute molecules together. 3. Hydration of the solute by a chemical complex such as the "hydrogen bond
Water is a good dissolving solvent - Why? 1. Physical action of dispersion of solute molecule due to the highactivity of water molecules at the surface of the solute. 2. The high di-electric constant of water (80x that of vacuum) diminishes the effectiveness of attractive forces that tend to hold the solute molecules together. 3. Hydration of the solute by a chemical complex such as the "hydrogen bond
H +d H+d H+d H +d O -d O -d O -d H +d H +d O -d H+d H+d O -d H +d H +d H +d H +d O -d H+d H+d O -d H+d H+d O -d Dissolving of ions by high di-electric constants of water F = Q1 x Q2 / DR2 EFFECTS OF DIELECTRIC CONSTANTS ON SOLUBILITY
H +d H+d H+d H +d O -d O -d O -d H +d H +d O -d H+d H+d O -d H +d H +d H +d H +d O -d H+d H+d O -d H+d H+d O -d Dissolving of ions by high di-electric constants of water F = Q1 x Q2 / DR2 EFFECTS OF DIELECTRIC CONSTANTS ON SOLUBILITY