Water Chemistry
Structure of Water
The Bent Structure and Polarity of Water
Dipole Moment and Autoionization
Phase Transition Temperatures and the Density of Water and Ice
Heat Capacity and Latent Heat of Fusion and Vaporization
Adhesion and Cohesion of Water
Solutions and Their Colligative Properties
Solutions
Colligative Properties
Osmotic Pressure
Vapor Pressure
Boiling Point Elevation
Freezing Point Depression
Dispersions
Dispersions
Sedimentation and Creaming
Ostwald’s Ripening
Stabilization and Destabilization of Dispersions
Dispersion Interfaces and Amphiphilic Molecules
DLVO Theory and the Gibbs-Marangoni-Effect
Water Activity and Types of Water in Foods
Moisture Content and Water Activity
Bound, Capillary, and Free Water
Water activity affects food quality and stability
Frozen Foods, Ice Crystals, and Glassy Foods
Removing Heat
Undercooling, Nucleation, & Crystal Growth
Post-Crystallization Annealing
Glass Transitions & Glassy Foods
Frozen Glasses
Dried or Boiled Glasses
