On food and cooking the science and lore of the kitchen ( PDFDrive ) 1493

oceans Our bodies are 60% water by weight; raw meat is about 75% water, and fruits and vegetables up to 95% Water Clings Strongly to Itself The important properties of ordinary water can be understood as different manifestations of one fact Each water molecule is electrically unsymmetrical, or polar: it has a positive end and a negative end This is because the oxygen atom exerts a stronger pull than the hydrogen atoms on the electrons they share, and because the hydrogen atoms project from one side of the oxygen to form a kind of V shape: so there’s an oxygen end and a hydrogen end to the water molecule, and the oxygen end is more negative than the hydrogen end This polarity means that the negative oxygen on one water molecule feels an electrical attraction to the positive hydrogens on other water molecules When this attraction brings the two molecules closer to each other and holds them there, it’s called a hydrogen bond The molecules in ice and liquid water are participating in from one to four hydrogen bonds at any given moment However, the motion of the molecules in the liquid is forceful enough to overcome the strength of hydrogen bonds and break them: so the hydrogen bonds in liquid water are fleeting, and are constantly being formed and broken This natural tendency of water molecules to form bonds with each other has a number of effects in life and in the kitchen Water molecules Here are three different ways of representing a molecule of water, which is formed from one oxygen and two hydrogen atoms Because the oxygen atom ... However, the motion of the molecules in the liquid is forceful enough to overcome the strength of hydrogen bonds and break them: so the hydrogen bonds in liquid water are fleeting, and are constantly being formed and. ..this attraction brings the two molecules closer to each other and holds them there, it’s called a hydrogen bond The molecules in ice and liquid water are participating in from one to four hydrogen bonds at any given moment... fleeting, and are constantly being formed and broken This natural tendency of water molecules to form bonds with each other has a number of effects in life and in the kitchen Water molecules Here are three different ways of representing