What is the difference between bound and free water

Water plays a very important role in both plant and animal life as a solvent for sugars , electrolytes, etc. But in addition to being a solvent water forms part of the inmost structural portion of the cell. For example, from muscle tissue, although it is composed of more than 65 per cent of water, even with considerable pressure only a few drops of liquid can be pressed.

Part of this water is free water, for it contains the dissolved salts, proteins, and other materials. But as the period after death increases, changes occur in the tissue, and greater amounts of liquid can be obtained with pressure.

This water, held by the colloidal micelles so that it forms an intimate part of the material, is designated as bound water. Not only cells of plants and animal tissues, but starches , proteins of flour , gelatin , eggs , and other complex compounds such as lecithin have the capacity to bind water, giving the product certain characteristics. Siman, J. Li-Chan, S.

Nakai and D. Wood, J. Froning and S. Neelekanton, Poultry Sci. Lyon, D. Hamm and J. Thomson, Poultry Sci. Fennema, Food Chemistry Second Ed. Marcel Dekker, Inc. Singh and D. Academic Press, Inc. Polymenidis, Die Fleiscwirtsch. Download references. You can also search for this author in PubMed Google Scholar. Reprints and Permissions. Determination of differences in free and bound water contents of beef muscle by DSC under various freezing conditions.

Journal of Thermal Analysis 50, — Download citation. Received : 10 November Issue Date : November Anyone you share the following link with will be able to read this content:. Sorry, a shareable link is not currently available for this article. Provided by the Springer Nature SharedIt content-sharing initiative. Skip to main content. Search SpringerLink Search. References 1 N. Article Google Scholar 2 O. Article Google Scholar 3 D.

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Article Google Scholar 9 J. Crude Fiber. Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. Crude Fat. Crude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. Crude fat also known as the ether ext Free and Bound Water Water is abundant in all living things and consequently, in almost all foods, unless steps have been take to remove it What is retrogradation?

Retrogradation is another important property of starch. Retrogradation refers to the occurrence where starch reverts or retrogrades to a mor Ash content in food.