By Zdzisław E Sikorski
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Additional resources for Chemical and functional properties of food components
7 Flickering clusters of H2O molecules in bulk water. characterized by strong bonds and nearly tetrahedral angles and more compact arrangements characterized by more strain and bond breakage (Stillinger, 1980). With the advent of supercomputers, a flood of quantitative studies on water structure based on quantum and statistical mechanics have been carried out. A number of models have been proposed in which more and more complicated structural units as liquid water components have been suggested (Starzak and Mathlouthi, 2003).
There are various chemical reactions that proceed, and may be accelerated, at low values of water activity. 8. 4. 3 and is then negligible. 1 Classification Water in glass or plastic bottles or cartons is becoming increasingly popular, not only in areas where the tap water supply quality may be substandard, but also where drinking bottled water is seen as culturally accepted behavior. Health benefits are claimed for some products. Marketing of bottled water has been so successful that consumers spend from 240 to over 10,000 times more per liter for bottled water than for tap water.
Fm Page 35 Monday, September 18, 2006 5:58 PM Water and Food Quality 35 That liquid water has structure is an old and well-accepted idea; however, there is no consensus among physical chemists as to the molecular architecture of the hydrogen bond’s network in the liquid state. It seems that the majority of hydrogen bonds survive the melting process, but obviously rearrangement of molecules occurs. The replacement of crystal rigidity by fluidity gives molecules more freedom to diffuse about and to change their orientation.
Chemical and functional properties of food components by Zdzisław E Sikorski