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FOOD FROM THE PHYSICAL STANDPOINT: WATER AND COLLOID CHEMISTRY Colloid chemistry is the foundation of the principles how water functions from the physical and chemical standpoint. It was started by Thomas Graham in the 1860s and further developed by Wilhelm Ostwald in 1906. They proved that many of the so￾called colloids can be crystallized. Wilder D. Bancroft stated that colloid chemistry is the “ chemistry bubbles, drops, filaments and films” because in each cases,at least one dimension of the phase is very small. Water is the only natural substance that is found in all three states- liquid, solid, and gas. A heterogeneous mixture consists of two or more phases. Colloidal systems are heterogenous so that it is necessary to distinguish which is the dispersed phase and which is the dispersing medium. The phase that is dispersed or present in colloidal particle shape is called the dispersed phase. The medium the colloidal particles are distributed is called the medium of dispersion. A solution is homogeneous mixture of the molecules or ions of two different substances, one of which is usually water. The dissolved substance, the solute are small particles with much kinetic energy that they can squeeze themselves between water molecules, the solvent. The solute may be in ionic form like table salt NaCl in solution as Na and Cl or in molecular form as in sugar. Sugar in solution does not ionize since it is a non-polar molecule. A solution is homogeneous mixture of the molecules or ions of two different substances, one of which is usually water. The dissolved substance, the solute are small particles with much kinetic energy that they can squeeze themselves between water molecules, the solvent. The solute may be in ionic form like table salt/NaCl in solution as Na and Cl or in molecular form as in sugar. Sugar in solution does not ionize since it is a non-polar molecule. Solutes have limits of solubility in specific solvents which is temperature dependent The effect of temperature on solubility varies with solutes. Increasing temperatures may increase solubility of many solutes but may have less effect on the solubility of others. The solubility of a water-soluble compound is determined by the attraction of molecules/ions to water relative to the attraction of the molecules to each other. The concentration of a solution is a measure of the amount of solutes that is dissolved in the solvent and is expressed in various ways usually in percentage by weight or volume of solution. A solution becomes saturated when the solvent can no longer dissolve additional increment of the solute, so that the concentration remains the same no matter how much additional solute is added.