Search results
Results from the WOW.Com Content Network
Glucose (dextrose) has a molecular mass of 180, while water has a molecular mass of 18. For each 2 glucose monomers binding, a water molecule is removed. Therefore, the molecular mass of a glucose polymer can be calculated by using the formula (180*n - 18*(n-1)) with n the DP (degree of polymerisation) of the glucose polymer.
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.
1 fluid ounce of water weighs approximately 1 ounce so a recipe calling for a UK pint (20 fl oz) of water can be substituted with 20 oz of water. More accurate measurements become important in the large volumes used in commercial food production. Also, a home cook can use greater precision at times. Water at 4.0 °C (39.2 °F) may be ...
An imperial fluid ounce is 1 ⁄ 20 of an imperial pint, 1 ⁄ 160 of an imperial gallon, or exactly 28.4130625 mL. A US customary fluid ounce is 1 ⁄ 16 of a US liquid pint, 1 ⁄ 128 of a US gallon, or exactly 29.5735295625 mL, making it about 4.084% larger than the imperial fluid ounce. A US food labeling fluid ounce is exactly 30 mL.
For the moisture content dry basis the ratio of the weight of the water to the weight of the dry matter (1 / (2+2) = 25% in the above example) is used, so the value can be above 100% if there is more water than dry matter in the solution.
The water in food has a tendency to evaporate, but the water vapor in the surrounding air has a tendency to condense into the food. When the two tendencies are in balance— and the air and food are stable—the air's relative humidity (expressed as a fraction instead of as a percentage) is taken to be the water activity, a w .
Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!
The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6] For pure sucrose the saturation limit is about 5:1 (500 grams (18 oz) sucrose to 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) water).