food is a source of cohesive ashesive nourishment and water
Answers
Explanation:
Adhesion makes a water drop a drop. Water ishighly cohesive—it is the highest of the non-metallic liquids. Water is sticky and clumps together into drops because of its cohesive properties, but chemistry and electricity are involved at a more detailed level to make this possible.
Answer:
INTRODUCTION
Water is the only substance on the Earth that occurs in all three physical states simultaneously (solid/ice, liquid/water, and gas/water vapor). It is an essential material for life: living systems consist of water and its amount is about 70–80% (w/w). Water possesses many chemical and physical properties that make it useful to cells and organisms. It is a medium for the majority of biochemical reactions.[1,2]
Water is a nutrient in food groups: grains, meats, dairy products, fruits, and vegetables. Major nutrients such as carbohydrates, proteins, water-soluble vitamins, and minerals are hydrophilic. Most of carbohydrates and proteins in foods are plasticized by water. A part of lipid components are hydrophilic, whereas another part of lipid and protein components are hydrophobic and experience from hydrophilic effect in an aqueous environment.[1,2] Water interacts with other food components by means of polar, hydrogen-bonding, and hydrophobic interactions. These interactions change the properties of water.
Water plays many critical roles within the field of agriculture, food, and feed science, technology, and engineering. Water is the main components of drinking water, beverages and most of foodstuffs. Water content of fresh fruits, vegetables, meats, and sea foods exceeds 50%. Water is used as a good medium to cook foods. In addition, steam is the basic working medium of heat (as a feed for boiler) and power engineering in food processing. In food chains, water is not just a medium for reactions, but is also an active ingredient used to control reactions, food texture, and physical and biological behavior. Food may pick up moisture from the environment or lose moisture to the environment during storage. The percent of loss of fresh foods can be significantly reduced by controlling their water activity during storage. These changes may influence the texture and organoleptic properties of foodstuffs. Many operations in food processing (concentration, drying, dehydration, thawing, salting, and freezing) use physico-chemical properties of water and its state transition properties.[2–6]
Significant amounts of information on the properties of water are available in the literature. The information and its importance to food technology are dispersed and fragmented. The objectives of this study are to describe various properties of water, to discuss the effects of water properties on individual food components and combined foods, to describe its importance to food technology, and to compare properties of water with corresponding properties of similar substances. Several properties of water (boiling and melting points, heat of fusion, heat of vaporization and sublimation, heat capacity, thermal conductivity, surface tension, and viscosity) have been compared with similar substances.The information given in this study can be used for processing, storage, and packaging of beverages and foodstuffs.
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