On food and cooking the science and lore of the kitchen ( PDFDrive ) 1533

water on a high flame remains constant — at the boiling point — until all the liquid water has been turned into steam States of matter Crystalline solids such as salt and sugar are made up of atoms or molecules bonded together in highly ordered, regular arrays Amorphous solids, such as hard candies and glass, are masses of atoms or molecules that have bonded to each other in a random arrangement Liquids are a loosely bonded, fluid mass of atoms or molecules, while a gas is a fluid and dispersed group of atoms or molecules Solids At low temperatures, atomic motion is limited to rotation and vibration, and the immobilized atoms or molecules bond tightly to each other in solid, closely packed, well-defined structures Such structures define the solid phase In a crystalline solid — salt, sugar, tempered chocolate — the particles are arranged in a regular, repeating array, while in amorphous solids — boiled candies, glass — they are randomly oriented Large, irregular molecules like proteins and starch often form both highly ordered, crystalline regions and disordered amorphous regions in the same chunk of material Ionic bonds, hydrogen bonds, and van der Waals bonds may be involved in holding the particles of a solid together Liquids At a temperature that is characteristic of each solid substance, the rotation and vibration of ... both highly ordered, crystalline regions and disordered amorphous regions in the same chunk of material Ionic bonds, hydrogen bonds, and van der Waals bonds may be involved in holding the particles of a solid together Liquids...At low temperatures, atomic motion is limited to rotation and vibration, and the immobilized atoms or molecules bond tightly to each other in solid, closely packed, well-defined structures Such structures define the solid... tempered chocolate — the particles are arranged in a regular, repeating array, while in amorphous solids — boiled candies, glass — they are randomly oriented Large, irregular molecules like proteins and starch often form