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    • Diagram demonstration process of Hydrolysis.
    Rights: The University of Waikato Te Whare Wānanga o Waikato Published 18 March 2011 Size: 33 KB Referencing Hub media

    The addition of water breaks down the bonds holding a starch molecule (a carbohydrate) together, producing single glucose molecules.

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      Dietary water

      Water is the most abundant and most frequently overlooked component of food. The water content of solid foods is variable, ranging from ‘wet’ foods such as fruits and vegetables at 80–95% water ...

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