Transcript Chapter 9
WATER & WATER CONTENT TRIVIA
Brazil is home to 18% of the world's available
freshwater resources in its rivers, lakes and
aquifers.
Agriculture accounts for about 70% of all water use
in the world.
Americans drink an average of 30 gallons of bottled
water per person each year (2010). In 1980 the
average was about 1 1/2 gallons.
There is no scientific basis to support the
recommendation to drink 8 glasses of water a
day. We probably need about that much water
intake daily, but we get much of that from the food
we eat.
You can drink too much water. Drinking significantly
more water than we need can lead to 'water
intoxication,' which can lead to fatal cerebral and
pulmonary edema. Some amateur marathon
runners have died in this manner.
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Chapter 9 Water – Part 2
Boiling and Condensing
Boiling point – the temperature at which its vapor
pressure equals the air pressure above the liquid.
Water and Foods
Water is the main ingredient in many foods.
Water Content in Food
Fruits, vegetables, & meats are 70 to 90% water.
Free water
Water that readily separates from foods that are
sliced, diced
Slice of bread gets crisp in the toaster as the heat
evaporates the free water at the bread’s surface.
Bound water
Water that cannot be easily separated in food.
Chemical group’s in a food’s molecules hold bound
water tightly.
Cannot react with other substances
Freezes only at very low temperatures.
Doesn’t evaporate.
Ex: adding dry gelatin to water; water becomes bound.
Water in Heat Transfer
Acts as the medium for heat transfer.
Example: Imagine heating a potato in a saucepan on a
range top. The bottom of the potato would scorch
before the rest of the vegetable cooks. By adding
water it acts as the medium.
Water as a Solvent
Solvent –
the substance that dissolves another substance.
Solute –
the substance that is dissolved.
A substance that can be dissolved in another substance
is said to be soluble.
Solubility
The maximum amount of solute that can dissolve in a given
quantity of solvent at a given quantity of solvent at a specific
temperature.
Hard Water – water that contains calcium or
magnesium ions.
The metallic elements often dissolve in water as it
passes through the ground.
Water that doesn’t contain these
metal ions is considered soft.
Water and the Body
Body weight equals about 50 to 65 percent water.
Exact percentage depends on the amount of fat,
bone, and muscle in the body.
Water is obtained from two sources:
food and liquid consumed and internal chemical
reactions.
Water helps your body maintain a constant
temperature.
Body temperature rises → you perspire → perspiration
evaporates off your skin.