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1 History of food chemistry
Main article: Water
A major component of food is water, which can encompass anywhere from 50% in meat products to 95% in lettuce, cabbage, and tomato products. It is also an excellent place for bacterial growth and food spoilage if it is not properly processed. One way this is measured in food is by water activity which is very important in the shelf life of many foods during processing.
Main article: Carbohydrate
Sucrose: ordinary table sugar and probably the most familiar carbohydrate.Comprising 75% of the biological world and 80% of all food intake for human consumption, the most common known human carbohydrate is starch. The simplest version of a carbohydrate is a monosaccharide which possesses the properties of carbon, hydrogen, and oxygen in a 1:2:1 ratio under a general formula of CnH2nOn where n is a minimum of 3. Glucose is an example of a monosaccharide as is fructose. Combine them in the picture shown to the right and you have sucrose, one of the more common sugar products around.
2008-08-18 00:31:59 補充：
Main article: Lipid
The term lipid comprises a diverse range of molecules and to some extent is a catchall for relatively water-insoluble or nonpolar compounds