食品化学第2篇 章 water 水(+.pptVIP

食品化学Food chemistry;第二章 水 chapter2 water H2O;Water content of food; some phenomenon about food;Functions of water;Liquid water and ice structures;2.2 水与溶质的相互作用 2.2 interaction between water and Solutes;2.2.1离子与离子团 Ions and Ionic Groups ;2.2.2 水与极性溶质 Water and Polar Solutes;2.2.3 水与非极性物质 Water and Non-polar Solutes; DG0, droplets tend to merge（合并） ;2.2.4 水与双亲分子 Water and Amphipathic Molecular; Spontaneous folding（自发折叠） Surface activity Driving force of biological macromolecules： 疏水相互作用Hydrophobic interactions;;Thank you !