This document provides an outline for a course on basic food science. It covers the following topics in 3 sentences or less each:
- The structure and properties of water molecules and how they are able to dissolve many substances. Water can exist in solid, liquid, and gas states.
- The boiling point of water is 100°C at sea level due to vapor pressure overcoming atmospheric pressure. Boiling temperature decreases with increasing altitude due to lower atmospheric pressure. Impurities increase water's boiling point by diluting its concentration.
- Freezing of water occurs when molecules slow down enough to form bonds. Nucleation initiates freezing with small solid clusters, and growth enlarges nuclei through additional molecule attachments.
This document provides an outline for a course on basic food science. It covers the following topics in 3 sentences or less each:
- The structure and properties of water molecules and how they are able to dissolve many substances. Water can exist in solid, liquid, and gas states.
- The boiling point of water is 100°C at sea level due to vapor pressure overcoming atmospheric pressure. Boiling temperature decreases with increasing altitude due to lower atmospheric pressure. Impurities increase water's boiling point by diluting its concentration.
- Freezing of water occurs when molecules slow down enough to form bonds. Nucleation initiates freezing with small solid clusters, and growth enlarges nuclei through additional molecule attachments.
This document provides an outline for a course on basic food science. It covers the following topics in 3 sentences or less each:
- The structure and properties of water molecules and how they are able to dissolve many substances. Water can exist in solid, liquid, and gas states.
- The boiling point of water is 100°C at sea level due to vapor pressure overcoming atmospheric pressure. Boiling temperature decreases with increasing altitude due to lower atmospheric pressure. Impurities increase water's boiling point by diluting its concentration.
- Freezing of water occurs when molecules slow down enough to form bonds. Nucleation initiates freezing with small solid clusters, and growth enlarges nuclei through additional molecule attachments.