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General properties of water

Some physical properties of water are shown in Table 7.2. Water has higher melting and boiling temperatures, surface tension, dielectric constant, heat capacity, thermal conductivity and heats of phase transition than similar molecules (Table 7.3). Water has a lower density than would be expected from comparison with the above molecules and has the unusual property of expansion on solidification. The thermal conductivity of ice is approximately four times greater than that of water at the same temperature and is high compared with other non-metallic solids. Likewise, the thermal dif-fusivity of ice is about nine times greater than that of water. [Pg.294]

Phase transition properties Melting point at 101.3 kPa (1 atm) O.OOOX [Pg.296]

Thermal diffusivity (m s Dielectric constant, ) 1.4x10 1.3x 10 l.lxl0 -1.1x10  [Pg.296]

With the exceptions of water vapour and ice, water in dairy products contains numerous solutes. Thus, the interactions of water with solutes is of great importance. Hydrophilic compounds interact strongly with water by ion-dipole or dipole-dipole interactions while hydrophobic substances interact poorly with water and prefer to interact with each other ( hydro-phobic interaction ). [Pg.298]

Water in food products can be described as being free or bound. The definition of what consitiutes bound water is far from clear (see Fennema, 1985) but it can be considered as that part of the water in a food which does not freeze at — 40°C and exists in the vicinity of solutes and other non-aqueous constituents, has reduced molecular mobility and other significantly altered properties compared with the bulk water of the same system (Fennema, 1985). The actual amount of bound water varies in different products and the amount measured is often a function of the assay technique. Bound water is not permanently immobilized since interchange of bound water molecules occurs frequently. [Pg.298]


The smface stracture of the protein-water is the subject of conflicting theoretical studies. It requires both direct experimental and theoretical stndies. For many proteins their crystal stractures are well defined. Surface analysis of these proteins shows that there is first water shell, wherein the average density is 10% greater than in the bulk water under similar conditions [8]. Comparison with the other studies suggests that this fact may be a general property of water surfaces. [Pg.14]

Given the general properties of water and ammonia, comment on the problems that a biological system (as we know it) would have... [Pg.501]

Commercial locust bean gum is the ground endosperm of the seeds of the locust bean (carob) tree. The general properties of locust bean gum are similar to those of guar gum. Differences are its low cold-water solubiUty and its synergistic gelation with kappa-carrageenan, furceUaran, and xanthan... [Pg.488]

Efflorescence. The solvent properties of water also causes efflorescence, a phenomenon whereby soluble or slightly soluble substances migrate from the interior of porous solids to the surface, where they precipitate. Efflorescence is an important factor in the decay and disintegration of many rocks, and of human-made porous materials such as ceramics, and even of some types of glass. On archaeological objects, efflorescence generally occurs mostly as a white, powdery, but sometimes consolidated accretion on the surface of the objects. Calcite, a form of calcium carbonate, is one of the most common substances to effloresce on archaeological ceramics. [Pg.441]

Over the years, a large number of models of water structure have been developed in an attempt to reconcile all the known physical properties of water and to arrive at a molecular description of water that accounts correctly for its behavior over a large range of thermodynamic conditions. Early models of water structure have been categorized by Fennema (1996) and Ball (2001) into three general types mixture, uniformist, and interstitial. Mixture models are based on the concept of intermolecular hydrogen bonds... [Pg.18]

Xylan has the general properties of insolubility in water, solubility in alkaline solutions, ease of acid hydrolysis, high negative optical rotation, and non-reducing action toward Fehling s solution. It can be placed in three general polysaccharide classes (1) pentosan, (2) glycan, and (3) hemicellulose. It is classed as a pentosan because it is principally a polymer of a pentose. It is by far the most abundant pentosan. [Pg.282]

The non-ionic surfactants do not produce ions in aqueous solution. The solubility of non-ionic surfactants in water is due to the presence of functional groups in the molecules that have a strong affinity for water. Similarly to the anionic surfactants, and any other group of surfactants, they also show the same general property of these products, which is the reduction of the surface tension of water. [Pg.35]

The unequal basicities of the three nitranilines can be illustrated by the following experiment. It is a general property of the salts of weak bases—as well as of weak acids—that in aqueous solution they are stable only if an excess of acid (or alkali) is present. When such solutions are diluted with water hydrolysis occurs as a result of the operation of the law of mass action. In the present case this phenomenon shows itself in the appearance of the yellow colour characteristic of the bases and finally, since the nitranilines are sparingly soluble in water, in their precipitation in crystalline form. The weaker the base the smaller is the amount of water which must be added in order to make the hydrolysis perceptible. [Pg.173]

Results in Table I illustrate some of the strengths and weaknesses of the ST2, MCY and CF models. All models, except the MCY model, accurately predict the internal energy, -U. Constant volume heat capacity, Cv, is accurately predicted by each model for which data is available. The ST2 and MCY models overpredict the dipole moment, u, while the CF model prediction is identical with the value for bulk water. The ratio PV/NkT at a liquid density of unity is tremendously in error for the MCY model, while both the ST2 and CF models predictions are reasonable. This large error using the MCY model suggests that it will not, in general, simulate thermodynamic properties of water accurately (29). Values of the self-diffusion coefficient, D, for each of the water models except the CF model agree fairly well with the value for bulk water. [Pg.24]

In general, the 2 1 clays are not very simple systems in which to study the interaction of water and surfaces. They have complex and variable compositions and their structures are poorly understood. Water occurs in several different environments zeolitic water in the interlayer regions, water adsorbed on the external surfaces of the crystallites, water coordinating the exchangeable cations, and, often, as pore water filling voids between the crystallites. Thus, there are many variables and the effects of each on the properties of water are difficult to separate. [Pg.43]

Much less attention has been paid to the dynamic properties of water at the solution/metal interface (or other interfaces). Typical dynamic properties that are of interest include the diffusion constant of water molecules and several types of time correlation functions. In general, the time correlation function for a dynamic variable of interest A(t) is defined as... [Pg.135]

An important aspect of the study of water under electrochemical conditions is that one is able to continuously modify the charge on the metal surface and thus apply a well-defined external electric field, which can have a dramatic effect on adsorption and on chemical reactions. Here we briefly discuss the effect of the external electric field on the properties of water at the solution/metal interface obtained from molecular dynamics computer simulations. A general discussion of the theoretical and experi-... [Pg.138]

A second unexpected property of water is that it expands when it freezes. Water has its maximal density, mass per unit volume, at 4°C. As it is cooled further, it begins to expand. Ice at 0°C occupies about 11% more volume than does liquid water at the same temperature. In this respect water is nearly unique. Almost all other liquids contract when they freeze, as we would expect since the solid phase is generally more compact and more ordered than the liquid phase and, hence, is denser. This behavior is not just a laboratory curiosity the fact is that our life on this planet is dependent on this remarkable property. This point has been elegantly stated by L. J. Henderson, a leading biochemist in the early twentieth century, in his thoughtful book The Fitness of the Environment which he wrote in 1913 Here are his words. [Pg.75]

No single treatise can provide a sufficiently thorough account of the properties of water Yet, the kinetics and thermodynamics of every biochemical process are linked to the molecular interactions of water with macromolecules, membranes, metabohtes, anions, cations, protons and even electrons. For this reason, this handbook provides a brief overview of the structure and general properties of this most fascinating of all solvents. Where deemed appropriate, references are provided for further reading by those motivated to examine these topics at greater depth. [Pg.704]


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