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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water that is tied to the structure of large molecules like proteins and starches
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bound water
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hydrogen bond
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nonpolar covalent bond
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covalent bond
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Explanation:
Detailed explanation-1: -Water that can be extracted easily from foods by squeezing or cutting or pressing is known as free water, whereas water that cannot be extracted easily is termed as bound water .
Detailed explanation-2: -Types of water associated with proteins are of 5 types-structural, monolayer, hydrophobic, hydration, unfreezable and capillary.
Detailed explanation-3: -An example of bound water is the water present in cacti or pine tree needles – the water cannot be squeezed or pressed out; extreme dessert heat or a winter freeze does not negatively affect bound water and the vegetation remains alive. Even upon dehydration food contains bound water.
There is 1 question to complete.