Read e-book online Science of Food PDF

By K. B. Sherrington

ISBN-10: 075062373X

ISBN-13: 9780750623735

The textbook presents a radical grounding within the technology of foodstuff education for BTEC nationwide, HNC/D, and GNVQ Hospitality and Catering. it is going to even be beneficial for classes in domestic Economics, foodstuff technological know-how, meals expertise, Dietetics and nutrients. subject matters are brought via transparent, concise motives supported through updated info.

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Sample text

2 that there are three ways of writing the formulae of organic compounds. The molecular formula shows the total number of atoms of each element present in one molecule of the compound. It does not, however, give any indication as to how the atoms are joined to each other. Several or many organic compounds may exist with the same molecular formula. For instance, the formula C4H lO may equally well refer to n-butane and iso-butane. Similarly, the formula C2H 40 2 may apply to both acetic acid and methyl formate.

Small organic molecules, such as sugars, which have an affinity for water, also form true solutions. Vitamins, depending on their structure, may be either dissolved in the water or in the fat present in foods. Solubility The solubility of a substance is the extent to which the substance will 46 Food dispersions dissolve in a given solvent. It is usually expressed as g solute per 100 ml solvent. The solubility of most substances increases with an increase in temperature. A saturated solution is one in which no more solute will dissolve in the solvent at a given temperature.

Solute particles will move from a region of high solute concentration to a region of low solute concentration. This is due to the particles being in constant motion. Therefore if a solution is left to stand the particles will eventually become thoroughly mixed and the concentration will be equal throughout. Diffusion also takes place in mixtures of gases. Osmosis Filter paper is a permeable membrane since true solutions will pass through it. There are, however, some membranes which are only semipermeable.

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Science of Food by K. B. Sherrington

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