Water in food and beverages

What is the main reason we start with cool water when brewing a hot beverage?

• It saves energy

• It allows for better extraction of flavors as the water heats gradually

• It prevents the beverage from becoming too sweet

• It makes the beverage last longer

Which of the following best defines "free water" in foods?

• Water that is chemically bonded to food molecules

• Water that is available for microbial growth and chemical reactions

• Water that is frozen

• Water that is only present in beverages

What effect does a high amount of free water have on the longevity of foods?

• Foods last longer

• Foods spoil more quickly

• Foods become sweeter

• Foods become more acidic

Which of the following is NOT a function of water in the human body?

• Regulating body temperature

• Providing energy

• Transporting nutrients

• Removing waste

Why should we drink water before we feel thirsty?

• Thirst is a sign that dehydration has already started

• It tastes better

• It helps us sleep

• It increases body fat

Which of the following is an example of a chemical contaminant in water?

• Bacteria

• Lead

• Sand

• Algae

Tags

NGSS.MS-PS1-2

Which term describes a substance that contains water molecules within its structure?

• Anhydrous

• Hydrate

• Free water

• Water activity

Match the following terms to their correct definitions: 1. Free water 2. Bound water 3. Hydrate 4. Anhydrous 5. Water activity

• 1-E, 2-D, 3-B, 4-A, 5-C

• 1-B, 2-E, 3-A, 4-D, 5-C

• 1-A, 2-B, 3-C, 4-D, 5-E

• 1-B, 2-A, 3-E, 4-C, 5-D Definitions: A. Water that is chemically attached to food molecules B. Water available for microbial growth C. Measure of how much water in a food is available for reactions D. Substance without water E. Compound containing water molecules

Tags

NGSS.HS-ESS2-5

Which of the following is a physical contaminant that can be found in water?

• Mercury

• Sand

• Bacteria

• Chlorine

Which of the following best describes "water activity" in foods?

• The total amount of water in a food

• The amount of water available for microbial growth and chemical reactions

• The temperature at which water boils

• The amount of water lost during cooking