HTM 2700 Lecture Notes - Lecture 13: Viscosity, Georgian Lari, Human Body

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2700
• Professor: Alison Crerar

Document Summary

Used pectin (brand name certo) to make grape jelly. Grape juice, sugar, acid and pectin heated together. Hot mixture was thick, but still pourable. Mixture set and took on shape of jars. Dispersed particles are scattered throughout the continuous phase due to 3 stabilizing factors: If stabilizing factor removed the dispersed particles with bond together. Negatively charges at the ph of fruit juices. Therefore, pectin molecules are stable colloidal dispersions in h2o. Have a layer of water of hydration around the outside of molecules. Therefore pectin molecules form hydrogen bonds with each other. Sugar is hydroscopic and readily absorbs h2o. Removes water of hydration around pectin molecules. Therefore, pectin molecules form hydrogen bonds with each other. Found in the endosperm of the grain. Actual number of glucose molecules depends on source of starch. Glucose molecules joined together by alpha 1,4 glycosidic linkages. Human body can break these linkages therefore, starch is a source of energy.