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Water

Universal solvent (salt, vitamins, sugar, gases, pigment)Capable of ionizing (H3O , OH-)Affects the textureChemical reactions (hydrolysis of protein = n amino acids)Stabilizing the colloids by hydrationNecessary for micro-organisms growth. Water Function. . Hydrogen Bond . The bond is formed

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Water

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    1. Water

    2. Water Function

    11. MOISTURE ANALYSIS

    12. Why do we need Moisture Analysis?

    21. Extra Water Formation

    22. Karl Fisher Method Exercise The water content of one gram dry milk from Kraft Co was determined by Karl Fisher method. The sample required 10 mL Karl Fisher reagent. Can you determine the water content with the information provided? If not, what information do you need to determine the water content? What is the moisture content in % of the dry milk if 20 mg pure water required 10 mL K. F. reagent at the end point?

    23. SPECTROSCOPIC METHODS

    24. Compounds

    26. Infrared Method

    28. Nuclear Magnetic Resonance Spectrometer

    29. Compounds

    30. NMR of CH3OH

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