Water, pH, and Food Prep

Water is a powerful agent in food preparation and storage.

Quick Glance: Agent H2O

Water is a powerful agent in food preparation and storage. It can be used to transfer heat and evenly cook foods. It can also be used as a universal solvent and assist with the dilution of solvents. For example, mixing sugar and water to form a sweetener! Another important aspect of understanding water is its pH. Knowing the pH of water can help people to understand the content of pollutants and how they will affect the body. Lastly, we will look at the process of Ionization of water to benefit the body in nutrient absorption.

Explore: Water Functions

Water is the most abundant and versatile molecule on earth. Its two most important functions in food preparation is as a heat transfer mechanism and a universal solvent. In addition, it is important as an agent in chemical reactions and is used to preserve foods as well as prevent them from spoilage.

The Functions of Water

There are two main functions of water. Click on each one below to learn more.

There are a few things that affect the solubility of products with water. One of the most important aspects we will cover is pH. pH is a measure of how acidic/basic water is. The range goes from 0 - 14, with 7 being neutral. pHs of less than 7 indicate acidity, whereas a pH of greater than 7 indicates a base. pH is really a measure of the relative amount of free hydrogen and hydroxyl ions in the water. Water that has more free hydrogen ions is acidic, whereas water that has more free hydroxyl ions is basic. Since pH can be affected by chemicals in the water, pH is an important indicator of water that is changing chemically.

The pH of Water

The pH of water determines the solubility (the amount that can be dissolved in the water). The pH also can determine biological availability (the amount that can be utilized by aquatic life) of chemical constituents such as nutrients (phosphorus, nitrogen, and carbon) and heavy metals (lead, copper, cadmium, etc.). For example, in addition to affecting how much and what form of phosphorus is most abundant in the water, pH also determines whether aquatic life can use it. In the case of heavy metals, the degree to which they are soluble determines their toxicity. Metals tend to be more toxic at lower pH because they are more soluble. That can affect our food supply and our health. The aquatic life (fish) can absorb these heavy metals and then we consume the fish. This constant exposure to toxic metals can cause issues with humans’ health.

Excessively high and low pHs can be detrimental to the use of water. High pH causes a bitter taste. Water pipes and water-using appliances become encrusted with deposits, and it depresses the effectiveness of the disinfection of chlorine, thereby causing the need for additional chlorine when pH is high. Low-pH water will corrode or dissolve metals and other substances.

Pollution can change a water's pH, which in turn can harm animals and plants living in the water. For instance, water coming out of an abandoned coal mine can have a pH of 2, which is very acidic and would definitely affect aquatic life.

Water Ionization

Ionization is a process where water manufacturers segregate the acid and alkaline content found in H₂ O. When the water ionization process is done, this type of drinking water can help enhance the ability of the blood to carry oxygen and also assist in neutralizing free radicals in the bloodstream. The treated water has the ability to carry oxygen infused with an additional electron. It is believed that this added electron can help prevent different diseases. Basically, this produces more alkaline water which helps to bring down the overall acidic tendencies in some people.

Challenge

So do you think you understand water? Try the challenge below to test your knowledge.

Takeaway: What Is Your Takeaway?

What is my pH?

Natural and human processes determine the pH of water and can vary widely across the United States. The National Atmospheric Deposition Program has developed maps showing pH patterns, such as the one to the right showing the spatial pattern of the pH of precipitation at field sites for 2002. As you can see, the pH is lower on the right side or the Eastern part of the US. This could be caused by the higher content of Carbon Dioxide in the water and atmosphere. Carbon Dioxide can combine with water and form Carbonic Acid. Even though this map is a good bit older, conditions can change over time. This may account for the different types of vegetation and aquatic life on the Eastern seaboard as opposed to the Western seaboard.

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