Understanding Water and Its Role in Food Science

These flashcards cover key vocabulary related to the physical and chemical properties of water, its role in food science, and foundational concepts in nutrition and biochemistry.

Polarity

The property of water that results from the unequal sharing of electrons between hydrogen and oxygen, leading to a partial charge difference.

Solubility

The ability of water to dissolve various substances, making it a universal solvent for ionic and polar compounds.

Water Activity (aw)

A measure of the available water in a food product that affects microbial growth and food stability.

Freezing Point

The temperature at which water transitions from liquid to solid; pure water freezes at 0°C.

Boiling Point

The temperature at which the vapor pressure of water equals the atmospheric pressure, causing it to change from liquid to vapor, typically occurs at 100°C at sea level.

Emulsifier

A substance that helps to mix two immiscible liquids, such as oil and water, useful in food products like mayonnaise.

Specific Heat

The amount of heat required to raise the temperature of a substance by one degree Celsius, water has a high specific heat due to hydrogen bonding.

Hydration

The process of absorbing water, affecting food texture and quality, particularly in dehydrated foods.

Suspension

A mixture in which particles are dispersed throughout a liquid but are not dissolved, such as starch in water.

Hydrophilic

Refers to substances that readily dissolve in or absorb water.

Hydrophobic

Refers to substances that do not mix with or dissolve in water.

Ice Crystals

Solid forms of water that can expand and cause damage to food tissues when frozen, affecting food quality.

Dissolved Solids

Substances that, when added to water, can lower the freezing point and raise the boiling point of the solution.

Carbohydrates

Organic compounds consisting of carbon, hydrogen, and oxygen, serving as a major source of energy in the diet.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their characteristic flavor and color.

Gelatinization

The process of starch granules absorbing water and swelling when heated, resulting in a thickening effect.

Denaturation

The alteration of the natural structure of proteins due to factors such as heat, pH changes, or chemicals, which affects their functionality.

Osmosis

The movement of water across a semipermeable membrane from an area of lower solute concentration to an area of higher solute concentration.

Triglycerides

Form of fat in the body and food, consisting of three fatty acids bonded to a glycerol molecule; primary constituents of lipids.

Saturated Fatty Acids

Fatty acids with no double bonds between carbon atoms, typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds, typically liquid at room temperature.

Plasticity

The ability of a fat to be deformed and retain its shape, relevant for spreading and texture in baking.

Foaming Properties

The ability of certain proteins to trap air, helping to create volume and structure in foamed food products like meringue.

Fibre

Plant material resistant to digestion that can be soluble or insoluble, playing a key role in digestive health.

Enzymes

Proteins that act as catalysts in biochemical reactions, crucial in various processes including digestion and food processing.

Hydrogen Bonding

Weak attractions between a hydrogen atom and an electronegative atom, significant in maintaining the structure of water and many biological molecules.

Specific Heat Capacity

The heat energy required to change the temperature of a unit mass of a substance by one degree, essential for regulating temperature in living organisms.

Polarity

The property of water that results from the unequal sharing of electrons between hydrogen and oxygen, leading to a partial charge difference.

Solubility

The ability of water to dissolve various substances, making it a universal solvent for ionic and polar compounds.

Water Activity (aw)

A measure of the available water in a food product that affects microbial growth and food stability.

Freezing Point

The temperature at which water transitions from liquid to solid; pure water freezes at 0°C.

Boiling Point

The temperature at which the vapor pressure of water equals the atmospheric pressure, causing it to change from liquid to vapor, typically occurs at 100°C at sea level.

Emulsifier

A substance that helps to mix two immiscible liquids, such as oil and water, useful in food products like mayonnaise.

Specific Heat

The amount of heat required to raise the temperature of a substance by one degree Celsius, water has a high specific heat due to hydrogen bonding.

Hydration

The process of absorbing water, affecting food texture and quality, particularly in dehydrated foods.

Suspension

A mixture in which particles are dispersed throughout a liquid but are not dissolved, such as starch in water.

Hydrophilic

Refers to substances that readily dissolve in or absorb water.

Hydrophobic

Refers to substances that do not mix with or dissolve in water.

Ice Crystals

Solid forms of water that can expand and cause damage to food tissues when frozen, affecting food quality.

Dissolved Solids

Substances that, when added to water, can lower the freezing point and raise the boiling point of the solution.

Carbohydrates

Organic compounds consisting of carbon, hydrogen, and oxygen, serving as a major source of energy in the diet.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their characteristic flavor and color.

Gelatinization

The process of starch granules absorbing water and swelling when heated, resulting in a thickening effect.

Denaturation

The alteration of the natural structure of proteins due to factors such as heat, pH changes, or chemicals, which affects their functionality.

Osmosis

The movement of water across a semipermeable membrane from an area of lower solute concentration to an area of higher solute concentration.

Triglycerides

Form of fat in the body and food, consisting of three fatty acids bonded to a glycerol molecule; primary constituents of lipids.

Saturated Fatty Acids

Fatty acids with no double bonds between carbon atoms, typically solid at room temperature.

Unsaturated Fatty Acids

Fatty acids that contain one or more double bonds, typically liquid at room temperature.

Plasticity

The ability of a fat to be deformed and retain its shape, relevant for spreading and texture in baking.

Foaming Properties

The ability of certain proteins to trap air, helping to create volume and structure in foamed food products like meringue.

Fibre

Plant material resistant to digestion that can be soluble or insoluble, playing a key role in digestive health.

Enzymes

Proteins that act as catalysts in biochemical reactions, crucial in various processes including digestion and food processing.

Hydrogen Bonding

Weak attractions between a hydrogen atom and an electronegative atom, significant in maintaining the structure of water and many biological molecules.

Specific Heat Capacity

The heat energy required to change the temperature of a unit mass of a substance by one degree, essential for regulating temperature in living organisms.

Functions of Carbohydrates in Food

Provide sweetness, contribute to texture (e.g., starches for thickening, sugars for crystallization), participate in browning reactions (Maillard reaction), and serve as a main energy source.

Functions of Proteins in Food

Contribute to structure (e.g., gluten in bread), emulsification, foaming, gelling, water binding, and enzymatic reactions, significantly impacting texture and shelf life.

Functions of Lipids in Food

Enhance flavor and mouthfeel, provide energy, act as heat transfer media (frying), contribute to plasticity, and facilitate dispersion of fat-soluble vitamins.

Role of Soluble Fibre in Food

Dissolves in water to form a gel-like substance, aiding in satiety, regulating blood sugar, and lowering cholesterol; found in oats, beans, and fruits.

Role of Insoluble Fibre in Food

Does not dissolve in water, acting as bulk to promote bowel regularity and digestive health; found in whole grains, nuts, and vegetables.