An Introduction to the Physical Chemistry of Food by John N. Coupland (auth.)

By John N. Coupland (auth.)

Familiar combos of components and processing make the constructions that supply foodstuff its houses. for instance in ice cream, the emulsifiers and proteins stabilize partially crystalline milk fats as an emulsion, freezing (crystallization) of a few of the water provides the product its hardness and polysaccharide stabilizers retain it gentle. Why various recipes paintings as they do is basically ruled by means of the principles of actual chemistry.

This textbook introduces the actual chemistry necessary to figuring out the habit of meals. beginning with the best version of molecules attracting and repelling each other whereas being moved through the randomizing influence of warmth, the legislation of thermodynamics are used to derive very important houses of meals reminiscent of taste binding and water task. so much meals comprise a number of stages and an analogous molecular version is used to appreciate section diagrams, section separation and the homes of surfaces. the remainder chapters specialise in the formation and homes of particular buildings in meals – crystals, polymers, dispersions and gels.

Only a uncomplicated knowing of nutrition technological know-how is required, and no arithmetic or chemistry past the introductory university classes is needed. in any respect levels, examples from the first literature are used to demonstrate the textual content and to focus on the sensible purposes of actual chemistry in nutrients science.

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Importantly, because the attractive orientations are preferred, the net effect of the Keesom forces is always attractive. Polar molecules will always attract one another, but only over quite short ranges. 8 Van der Waals Interactions The ion–ion, ion–dipole, and dipole–dipole interactions are typically weaker than covalent bonds but can provide structure to assemblies of molecules with charges. There are also electrostatic interactions between nonpolar molecules but these tend to be weaker still and very short range.

75 × 10−21 J). In a gas, this energy leads to very fast molecular motion, approaching the speed of sound for many molecules at room temperature, but in a liquid the molecules are very densely packed and their movement is limited by interactions with their neighbors. They will move away from their starting position, but only slowly as they collide frequently with other molecules exchanging momentum and changing J. N. 1007/978-1-4939-0761-8_2, © Springer Science+Business Media New York 2014 19 20 direction.

Rather than pushing two magnets together, we will imagine pushing one ball across the sloping surface of a table toward a second, fixed ball. 6, the left hand figures show the height of the surface as a function of the separation between the two balls and the right-hand figures are the forces required to hold the moving ball at a given separation. 6a), there would be no force needed to move the ball to any separation. If the surface sloped towards (Fig. 6c) the fixed ball, then the second ball would tend to roll away from it or towards it and would require a positive or negative force respectively to remain in a given position.

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