The calories required to change the state from solid to liquid or from liquid to gas are the latent heats. Communicate the affect of solute on food safety. This excerpt from the water diagram emphasizes the role of solute on the ability for bacteria, yeast and molds to grow. Generally, the lower the water activity the less likely these microorganisms are to grow. Discuss the how hard and soft water affect food quality.
Water serves as a universal solvent.
In a simple salt solution, water takes the sodium and chloride ions in the sodium chloride lattice and polar water weakens ionic bonds and the bonds dissociate. Polar water molecules weaken ionic bonds. A sodium chloride crystal dissolves as sodium and chloride ions become hydrated. The affect is consistent with added solute. Boiling point is influenced by added electrolytes with a nonionizing electrolyte decreasing the freezing point of water -1.86C for every gram molecular weight per liter and increasing the boiling point 0.52C above a hundred for every gram molecular weight per liter.