Define water of hydration & bound water- water found in food, Biology

Assignment Help:

Define Water of hydration and Bound Water - Water Found in Food?

Water of hydration: This moisture is chemically bound to the constituents of the material and in most cases would not be considered in moisture content determinations. It is considered to be an integral part of the material.

Bound Water: Water that is in some way bound to the food that is why it exerts a vapour pressure less than that of pure water. It can frequently be thought of as the first layer of water molecules attached to a surface.


Related Discussions:- Define water of hydration & bound water- water found in food

Waxes, WAXES These are monoglyceride compounds. They are chemical...

WAXES These are monoglyceride compounds. They are chemically inert (due to absence of double bonds) and insoluble in water. On heating they become soft and pliable

Why is an s strain of bacteria able to cause disease, Why is an S strain of...

Why is an S strain of bacteria able to cause disease in mammals but a R strain is not? The slippery capsule stops the cells of the defence system from capturing and destroying

What are nerve function, The major function of the nerve cells of the body ...

The major function of the nerve cells of the body is contact. This is accomplished by passing electrical and chemical messages from neuron to neuron or from neuron to one other goa

Simplified bernoulli equation, The simplified Bernoulli equation may be  ap...

The simplified Bernoulli equation may be  applied to peak velocity measurements to make non-invasive estimates of pressure gradients. Where  Vl = peak velocity proximal to an obstr

Respiratory quotient, Respiratory Quotient Table also shows the ratio ...

Respiratory Quotient Table also shows the ratio of the volume of carbon dioxide evolved to that of the amount of oxygen consumed during oxidation. This is the respiratory' quo

What are the functional properties of gums, What are the functional propert...

What are the functional properties of gums that are considered to be important in food industries? The functional properties of gums that  are considered to be important in foo

Explain conservative substitution, Conservative Substitution: The nucleoti...

Conservative Substitution: The nucleotide mutation that alters the amino acid sequence of protein, but which causes substitution of one amino acid with another which has a side ch

What are dioxins and why they harmful for food safety, Normal 0 ...

Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4

Types of lysosomes, TYPE S OF LYSOSOMES (1 )      Primary Lysosomes ...

TYPE S OF LYSOSOMES (1 )      Primary Lysosomes or storage granules or protolysosome - The primary lysosomes are smaller in size, they contain hydrolytic enzyme in the form

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd