Assignment

ASSIGNMENT TOPIC:
WATER & TOXICANTS
SUBMITTED FROM:
GROUP 1(AHMAD , HASEEB , ZAHID , AHTASHAM )
SUBMITTED TO:
MAM AYESHA NOREEN
 WAter
 Definition:
Water is an inorganic, transparent, tasteless, odorless, and nearly colorless
chemical substance. It is vital for all known forms of life, even though it provides no
calories or organic nutrients.

 Density: 997 kg/m³

 Formula: H2O
 Boiling point: 100 °C
 Freezing point: 0 °C
 Molar mass: 18.01528 g/mol
 WAter s’ Composition

• So as shown in picture, Water is composed of 1 oxygen and

2 hydrogen molecules. In which hydrogen molecules are
chemically bounded with oxygen

H2o H+ + oH-
• Its is acidic when acid is added in the
water because it increases the proton
donor.

• Its is basic when base is added in the water

because it increases the proton acceptors.
 AvAilAbility of WAter

 In The Term of food Water is available in liquids, common salts ,sugar

and vegetable cooking oils.

 Food rich in water are fruits, vegetable, meat, milk, and beverages
such as carbonated drinks as “Lassi”.
Some Examples Are:
Apple: 84.7% Banana: 73.5% Chicken meat:68.7%
Potato:77.1%
 nAture of food in WAter

 Water exist in food in three forms:

Free Physical bound Chemically bound

 Bounded Water Reduced chemical and biochemical reactions as well as

microbial activity depending upon its degree.

 Water has 3 (ERH) Stages:

0 25% (ERH) 25 to 80% (ERH) 80 to 99% (ERH)

 nAture of food dispersion

 Water molecules have dipole nature and dissolve salts because of attractions
between water dipole and ions.
 Non ionic, but polar compounds are dissolved in water, because of hydrogen
bounding between water other groups.
 In the form of food solutions, water dissolves solid and semi-solid particles in itself.

 Food Dispersion occurs in three forms as:

 Colloidal solutions.
 Food Gels.
 Emulsions.
 ColloidAl solutions

 These solutions are made of long chain macromolecules

(aggregated molecules) of proteins, polysaccharides or lipids.
 Examples: Jam Jellies Milk
 food gel

 It consist continuous phase of interconnected particles intermingled with a

continuous water phase.
 Gels have various rigidity, elasticity, and brittleness depend upon Gelling agents
(Pectin, Gums, Carboxymethyl cellulose) pH and temperature.
 Examples of Food Gels are: JAM Jellies Marmalades
 emulsions

 Its is a dispersion in which two immiscible liquids are dispersed.

 It has two Phases. Dispersed Phase and Continuous Phase
 role of WAter in foods

 It is essential for all chemical reactions occurs in a living organisms. And it

governs the rates of many chemical reactions.
 It is a medium in which nutrients and other chemical substances are
dispersed.
 It also serves as a transport medium.
 Food having correct amount of water are good foods.
 Percentage of water is use for determining of storage life of food.
As
 Fresh fruits and vegetables have short shelf life.
 Grains and Dry seeds have long shelf life.
 WAter in HumAn body

 Human body consist of about 60 to 70% water. Most of it taken as in

the form of Juices, beverages (Carbonated and non-carbonated).
 Some of Body water requirement is fulfil with other foods and
liquids. While some is produced inside the body.
 Normal body requirement is vary with age, climatic conditions, and
type of physical activity.
 Standard body water requirement is about 2liter per day . Where
as physical labourer in hot climate need more water to meet his
body requirement.
 toxiCAnts
DEFINITION:
“A POISON THAT IS MADE BY HUMANS OR THAT IS PUT INTO THE ENVIRONMENT
BY HUMAN ACTIVITIES. MANY PESTICIDES ARE TOXICANTS.”
 FOOD TAKEN FROM PLANTS ORIGIN CONTAINS SOME TOXIC COMPOUND.
INTAKE OF THESE FOODS MAY CAUSES TOXICITY IN HUMANS.
 HUMAN BODY HAVE BUILT-IN MECHANISM WHICH CONVERTED THESE
SUBSTANCES INTO HARMLESS COMPOUND OR EXCRETED FROM BODY.

 EXAMPLES:
PLANT PHENOLICS OXALATES PHYATES NITRATES
MINERAL ELEMENTS LIPIDS PEPTIDES
 plAnt pHenoliCs

 Found in coffee, Tea, Citrus fruits and many other plants.

 Decreases the nutrient activities of mineral elements. Like (Fe) proteins and Vitamins.

 It causes Loss of Appetite, Weight Loss, Effect on Nervous System.

 oxAlAtes

 Found in Spinach, Tea, and Some Oil Seeds.

 Decreases the availability of minerals elements.
 Causes the Kidney Stone, Renal colic and Abdominal pain.
 pHyAtes

 Found in Cereal grains.

 Decreases the absorption of minerals and elements (Iron, Zinc, Calcium).
 Vegetables like Cabbage, Turnip, Radish have glucosinolates that causes Goiter and
iodine deficiency.
 Inhibit the uptake of iodine by thyroid.
 Enzymes Inhibitors

 Present in soya bean and legumes

 Have ability to decrease the utilization of proteins and carbohydrates.

 Trypsin inhibitors and Amylase inhibitors are found in legumes. Decreases the
availability of protein and carbohydrates.
 Thiaminase that destroy vitamin B-1, found in Fish.
 Avidin which is antagonistic to biotin, present in egg white.

However:
“ These Substances can be removed during preparatory operations or cooking”