Physical Chemistry of Foods

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  1. Dipole–dipole: dipoles on average orient themselves so that the
    positive end of one molecule is close to the negative one of
    another, etc.

  2. Dipole–Induced Dipole: a dipole always induces a slight uneven-
    ness in the charge distribution—i.e., a dipole—in a nonpolar
    molecule, thereby causing attraction.

  3. Induced Dipole–Induced Dipole: even an atom is at any moment a
    weak dipole, due to the oscillatory motion of its electrons,
    although on average its dipole moment is zero. Fluctuating dipoles
    arise and those of neighboring atoms or molecules affect each
    other so that always a net attraction results. The resulting forces
    are calledLondonordispersion forces, and they act always between
    all atoms. The other two types need polar groups to be present,
    which can only exist in molecules. In most pure compounds, the
    dispersion forces are predominant, but not, for instance, in water,
    with its strong dipole moment.
    The van der Waals forces rapidly decay with distance between
    molecules, the interaction energy being proportional tor^6. Since the forces


FIGURE3.2 Structure of water. (a) Model of a water molecule. The distance
between the nuclei of O and H isl& 0 :1 nm, the net chargesqare 0.24 times the
charge of an electron, and the bond anglesyare 109 8. After Israelachvilli (see
Bibliography). (b) Example of how water molecules form H-bonds with one another;
schematic and not to scale. (After O. R. Fennema. Food Chemistry, 3d ed. Marcel
Dekker, New York, 1996 (Chapter 2).

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