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Crystallization is the process by which solids form, where the atoms or molecules are highly organized into a structure known as a crystal. Some ways by which crystals form are precipitating from a solution , freezing , or more rarely deposition directly from a gas .
Upon crystallization from water, or water-containing solvents, many compounds incorporate water molecules in their crystalline frameworks. Water of crystallization can generally be removed by heating a sample but the crystalline properties are often lost.
In inorganic chemistry, mineral hydration is a reaction which adds water to the crystal structure of a mineral, usually creating a new mineral, commonly called a hydrate. In geological terms, the process of mineral hydration is known as retrograde alteration and is a process occurring in retrograde metamorphism .
Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
Another example is chloral hydrate, CCl 3 −CH(OH) 2, which can be formed by reaction of water with chloral, CCl 3 −CH=O. Many organic molecules, as well as inorganic molecules, form crystals that incorporate water into the crystalline structure without chemical alteration of the organic molecule (water of crystallization).
Ice crystals in a frozen pond. When the water cools slowly, crystals are formed. When water freezes slowly, crystals grow from fewer nucleation sites, resulting in fewer and larger ice crystals. This damages cell walls and causes cell dehydration. When water freezes quickly, as in flash freezing, there are more nucleation sites, and more ...
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.
Assimilation is the process of absorption of vitamins, minerals, and other chemicals from food as part of the nutrition of an organism. In humans, this is always done with a chemical breakdown (enzymes and acids) and physical breakdown (oral mastication and stomach churning).