Comic Strip -

Definition of Terms
by Roi Aaron
Visitacion
Mrs. Lloyd, can you tell me the
difference between "bound
water" and "free water"?
Of course! When water sticks to other
things and can't move around as
easily, we call it "bound water".
Oh I see. What about free
water? What are those? "free water" refers to the water that is
not bound to other components in a
food product.
 Wow, thank you Mrs. Lloyd.
Some students are still waiting
outside, I better go now.
Ok Brendan, I'll see you
around. Next student
please.
Good day Mrs. Lloyd. I would like Ok, well. As you already know,
to ask about the boiling point of at sea level, water boils at
water and the science behind it. around 100C, right?
 The boiling point of water decreases with
altitude because the atmospheric pressure is
Yes Mrs. Lloyd, but how can you
lower. So, if you were at a high mountain, you
explain the relationship of would have to boil water at a lower
elevation to water's boiling temperature to produce steam.
point?
 Feel free to comeback here anytime if
That's helpful for my have further questions, Mia. Have a
experiment, Mrs. Lloyd. nice day.
Thank you so much!
Susan, can I ask for
help on my Food
science subject? Oh sure, Martin.
Go ahead!
 That's quite simple, freezing of
water happens at 0 centigrade.
But things are different when you
add salt to water as it lowers
Im quite confused about freezing point. Therefere, water
the principle of freezing requires a colder tempterature
and melting. below 0C for it to freeze.
 The same goes with freezing,
when salt is added to water, it
But what about melting lowers freezing point. Which
the ice again to turn it consequently allows ice to melt
at temperatures lower than 0
back to liquid form.
centigrade
 Wow, that's kinda new You're always
information for me, welcome, Martin.
Susan. Thanks for letting See yah!
me know.
Grandma, I've heard
you're going to cook That's quite right, Lean,
something. Grandma will prepare
for dinner.
You can watch me as I
cook here, sweetheart.

Ok grandma. But I'm curious.

What is specific heat? How
does it apply to cooking?
Well, a specific heat is a measure
of how much heat energy is
required to raise the temperature
of a substance by a certain
amount.

Then why is it somehow

applies to cooking?
 When you cook food, you want to transfer
heat to the food as efficiently as possible.
By using a material with a high specific
heat, such as stainless steel, you can
transfer heat more effectively, which leads
to more even cooking.
What about water, grandma?
Does it have a high specific
heat?
Oh yes, it requires a lot of energy to raise
the temperature of water, it can absorb
and store heat effectively, which makes it
an ideal material for use in many things,
like cooking.
Quite impressive, grandma.
You really are intelligent. I got
it from you!
THANK YOU