science

13 cards·by rubysingmon

Component of the food raw meat

60% water fruits and vegetables = 80-95% water

Medium in which we heat foods to change their flavor, texture, stability

pH of water solutions critical acidity and alkalinity affects flavor and food molecule behavior

Water molecules are polar electrically asymmetrical

Oxygen atom exerts a stronger pull on the shared electrons Hydrogen atoms project from one side of the oxygen

In liquid water each molecule is hydrogen bonded to approximately 3.4 other water molecules.

Motion of molecules in liquid forceful enough to overcome strength of hydrogen bond Hydrogen bonds in water are fleeting, constantly formed

Water is good at dissolving substances

Water and temperature: from ice to steam Water and acidity: the pH scale

Common minerals found in tap water are calcium and magnesium salts

Excess levels of these salts = “hard water” Ca++ and Mg++ ions react with soaps to form insoluble scums Affects color and texture of vegeta

Water and temperature: from ice to steam

Water and acidity: the pH scale

Acids

release protons into solution (derived from the Latin word acere, meaning to taste sour)

Bases (alkalis)

accept protons and neutralize them

Saturated

filled to capacity with hydrogen atoms

Unsaturated

one or more double bonds

Carbohydrates

Molecules made up of C, H, O

Proteins

Proteins are made up of hundreds of thousands of smaller chains the connected together witch is called amino acids