fundamentalcharacteristicsofwater.doc

Fundamental Characteristics of Water By Chung Chieh Department of Chemistry, University of Waterloo, Waterloo, Ontario, Canada, N2L 3G1 Title page as requested by the editor Dr. Wai-kit Nip Mailing Address Chung Chieh, Ph. D. Professor of Chemistry Department of Chemistry University of Waterloo Waterloo, Ontario, Canada N2L 3G1 e-mail address: cchieh @ uwaterloo.ca Telephone Number: (519) 888 4567 ext. 5816 (office) (519) 746-5133 (home) FAX Number (519) 746-0435 (Chemistry Main Office) Fundamental Characteristics of Water By Chung Chieh, Department of Chemistry, University of Waterloo, Waterloo, Ontario, Canada, N2L 3G1 Table of Contents I. Introduction II. Water and Food Technology III. Water Molecules and Their Microscopic Properties A. Isotopic Composition of Water B. Structure and Bonding of Water Molecules C. Hydrogen Bonds IV. Macroscopic Properties of Water A. Crystal Structures and Properties of Ice B. Properties of Liquid Water V. Chemical Properties of Water A. Water as a Universal Solvent (a ) Hydrophobic effect and hydrophilic effect (b) Hydration of ions (c ) Hard waters and their treatments (d) Properties of aqueous solutions B. Acidity and Alkalinity of Water C. Oxidation-Reduction Reactions in Water D. The Hydrogen Bond and Chemical Reactions VI. Water Activity VII Water Potential VIII. Living Organisms in Water IX. Water Resource, Supply, Treatment, and Usage X. Super Critical Water XI Postscript I. Introduction Water, a natural occurring and abundant substance that exists in solid, liquid, and gas forms on the planet Earth, has attracted the attention of artists, engineers, poets, writers, philosophers, environmentalists, scientists, and politicians. Every aspect of life involves water as food, as a medium in which to live, or as the essential ingredient of life. The food-science aspects of water range from agriculture, aquaculture, biology, biochemistry, cook