FCS-FS-5. Students will discuss why water and pH are important factors in food preparation and preservation.
  ; a) Explain the properties of water.
  ; b) Describe and demonstrate the functions of water in food See morepreparation and the influence of water content on the food preparation and storage process.
  ; c) List the common sources of water and the common contaminants.
  ; d) Identify the properties of acids and bases; discuss what happens when water ionizes and how ionization relates to the formation of acids and bases.
  ; e) Describe the pH scale and how it is related to the properties of food, safety, and freshness; demonstrate how to measure pH.
Bound water
Free water
Heat of fusion
Tenderacity
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Density
Immiscibility
Polar molecule
Sublimation
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Colloidal dispersion
Condensation point
Density
Sublimation
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True
False
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Melting point
Boiling point
Starting point
Freezing point
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True
False
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Emulsion
Surface tension
Polar molecule
Melting point
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Density
Electronegativity
Colloidal dispersion
Latent heat
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Hydrogen bond
Condensation point
Density
Sublimation
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Latent heat
Heat of vaporization
Sublimation
Electronegativity
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Free
Bound
Immiscible
Defunct
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Density
Polar molecule
Immiscibility
Condensation point
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Hard water
Soft water
No water
Boiling point
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Immiscible
Irrascible
Heat of fusion
Latent heat
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True
False
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Surface tension
Medium
Free
Solvent
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Melting point
Boiling point
Latent heat
Sublimation
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Latent heat
Density
Heat of fusion
Heat of vaporization
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True
False
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Sublimation
Heat of fusion
Melting point
Latent heat
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True
False
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Polar molecule
Boiling point
Sublimation
Colloidal dispersion
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Medium
Free
Bound
Hard water
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Boiling point
Melting point
Electronegativity
Immiscibility
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Sublimation
Boiling point
Melting point
Latent heat
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Create a polar molecule
Make it a good emulsifier
Give it many properties
Are easily broken
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Hard water
Water's properties as a solvent
Low atmospheric pressure
Sublimation
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All of the answers are true
Exerts a negative charge
May become a part of a polar molecule
Attracts shared electrons
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Boiling point
Latent heat
Heat of fusion
Immiscibility
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Reducing the resistance water must overcome to boil
Reducing water's surface tension
Reducing water's density
All of the answers are true
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Heat of fusion
Sublimation
Heat of vaporization
Density
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Sublimation
Surface tension
Heat of vaporization
Emulsification
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