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Water and Food. Fruits, Vegetables and meats can contain up to 70-90% water Free Water: Readily separates from foods that are sliced, diced or dried Bound Water: Water that cannot be easily separated in food. Water and Heat. Water is a great medium for heat transfer. Water as a Solvent.

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Water and food
Water and Food

  • Fruits, Vegetables and meats can contain up to 70-90% water

  • Free Water: Readily separates from foods that are sliced, diced or dried

  • Bound Water: Water that cannot be easily separated in food


Water and heat
Water and Heat

  • Water is a great medium for heat transfer


Water as a solvent
Water as a Solvent

  • Solvent: The substance that dissolves another substance

  • Solute: The substance that is dissolved

  • Solubility: The maximum amount of solute that can dissolve in a given quantity of solvent at a specific temperature


The universal solvent
“The Universal Solvent”

  • Water can dissolve many substances

  • Water as a solvent can be a problem: WHY?


Hard water
Hard Water

  • Water that contains calcium or magnesium ions

  • Interferes with water’s tenderizing effect


Water and your body
Water and your Body

  • 50-60% of the weight we see on the scale is water

  • We get water from food and liquid

  • Feelings of thirst

  • 6-8 glasses a day should avoid thirst signal


Water and temperature
Water and Temperature

  • Plays a huge role in maintaining a constant temperature

  • Increase temperature = perspiration

  • Perspiration = evaporation off skin

  • Evaporation requires energy from the body = cooling effect


Balance: On average we balance a water intake and output of about 2.6 liters of water each day(example: average recorded I/O of patients)

Intake

Output

150-200ml

1000-2000ml

350ml

350ml

Total: 1850-2900

  • 700-1000ml

  • 1200-1500ml

  • 200-300ml

    • Total: 2100-2800


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