INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Hydrogen bonding between water molecules is responsible for its high surface tension, low vapor pressure, and high melting and boiling points relative to other molecular substances with similar molar masses.
Detailed explanation-2: -In case of water, intermolecular hydrogen bonding takes place. So, large number of water molecules associate with each other. Therefore, large amount of energy is required to break the water molecules. Hence, water exists in liquid form, has high boiling point and melting point.
Detailed explanation-3: -Explanation: Water, unlike many other compounds, has several special properties due to its hydrogen bonding between molecules. The hydrogen bonds are relatively strong, leading water to have very low vapor pressure and high surface tension.