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FS Vocab S6

HUM-FS-6 Vocabulary: Water and Acidity in Food Science

QuestionAnswer
Polarity The uneven distribution of electrical charge within a molecule. Water has slightly positive and negative ends, which help it dissolve substances such as salt and sugar.
Hydrogen Bond An attraction between a hydrogen atom in one water molecule and an oxygen atom in another. These attractions influence water’s boiling point and ability to absorb heat.
Solvent A substance that dissolves another substance to form a solution. Water acts as a solvent when it dissolves sugar in lemonade.
Solute A substance dissolved in a solvent. Salt is the solute when it dissolves in water to make a brine.
Disperser A substance that helps distribute particles throughout a mixture, even when they do not dissolve. Water disperses starch particles when preparing a starch slurry.
Heat Transfer Medium A substance that carries heat from one place to another. Water transfers heat to foods during boiling, steaming, and poaching.
Melting Point The temperature at which a solid becomes a liquid. Pure ice melts at approximately 32°F (0°C) at normal atmospheric pressure.
Boiling Point The temperature at which a liquid changes into gas throughout the liquid. Pure water boils at approximately 212°F (100°C) at sea level.
Boiling Point Elevation An increase in a liquid’s boiling point caused by dissolved substances such as salt or sugar. Concentrated sugar syrup boils at a higher temperature than pure water.
Freezing Point Depression A decrease in a liquid’s freezing point caused by dissolved substances. Sugar lowers the freezing point of an ice cream mixture.
Atmospheric Pressure The force exerted by the surrounding air. At higher elevations, lower atmospheric pressure causes water to boil at a lower temperature.
States of Matter The physical forms of a substance: solid, liquid, and gas. Water occurs as ice, liquid water, and water vapor.
Phase Change A physical transition between states of matter. Water undergoes melting, freezing, evaporation, boiling, condensation, sublimation, and deposition.
Water Content The total amount of water in a food, often expressed as a percentage of its weight. Fresh watermelon has a high water content.
Water Activity (aᵥ) A measure of how available water is in food for microbial growth and chemical reactions, on a scale from 0 to 1. Adding salt or sugar can lower water activity without removing all the water.
Bound Water Water held tightly by food components such as proteins and carbohydrates. It is less available to support microbial growth or act as a solvent.
Free Water Water that is relatively mobile and not tightly attached to food components. It is more available for microbial growth, dissolving substances, and chemical reactions.
Potable Water Water suitable for drinking and food preparation. Common water sources include municipal systems, groundwater wells, and surface water sources that require appropriate treatment.
Water Contaminant An unwanted biological, chemical, or physical substance in water. Examples include harmful microorganisms, pesticides, lead, and sediment.
Acid A substance that increases the concentration of hydronium ions in water. Acids often taste sour and can affect food flavor, color, texture, and microbial growth; lemon juice is an example.
Base A substance that accepts hydrogen ions or increases hydroxide ions in water. Bases can affect browning, flavor, and texture; baking soda is a common food example. Never taste an unknown substance to identify it.
Salt An ionic compound composed of positively and negatively charged ions. Table salt, sodium chloride, adds flavor and can help preserve food by lowering water activity.
Ionization The formation of electrically charged particles called ions. A small amount of water forms hydronium ions (H₃O⁺) and hydroxide ions (OH⁻); their relative amounts determine acidity or basicity.
pH Scale A scale commonly ranging from 0 to 14 that describes acidity or basicity. At room temperature, a pH below 7 is acidic, 7 is neutral, and above 7 is basic. Each unit represents a tenfold change in hydronium ion concentration.
pH Measurement Determining acidity or basicity using tools such as pH paper or a calibrated pH meter. pH paper provides an estimate through a color change, while a pH meter provides a numerical reading.
 



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