Grape & Wine Industry

Mer som dette

Gums and Stabilizers

Ved Ang Chia Kee

FLAVOUR INGREDIENTS

Ved Aliah Syafiqah

PROTEIN-BASED INGREDIENTS

Ved Teoh Lee Yuan

Energy Sytems and Energy Sources

Ved steven stadey

Grape & Wine Industry

Organic Compounds

Water/H2O

Hydrogen Bonding

Strongest intermolecular force

Only in a bond between hydrogen, and fluorine, oxygen or nitrogen. Creating an extremely strong dipole because of extremely high electronegativity.

Polyethylene/C2H4 used in wine bottle labels

Non-polar covalent bond

Bonds with non-polar end of emulsifiers

Weaker intermolecular forces therefore lower boiling and melting point

Weak intermolecular forces because nonpolar molecules only have London forces (weakest intermolecular force) therefore liquid at room temp.

Soluble w/ other nonpolar molecules, therefore not soluble in water

Glucose/C6H12O6, one of the sugars found in wine grapes

Polar covalent bond

Bonds with polar end of emulsifiers

Stronger intermolecular forces therefore higher boiling and melting point

Stronger intermolecular forces between the solute and solvent molecule, the greater the solubility

Strong intermolecular forces because of dipole force therefore solid at room temp.

Soluble w/ other polar molecules, therefore soluble in water