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Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer.
Biological substances can experience leaching themselves, [2] as well as be used for leaching as part of the solvent substance to recover heavy metals. [6] Many plants experience leaching of phenolics, carbohydrates, and amino acids, and can experience as much as 30% mass loss from leaching, [5] just from sources of water such as rain, dew, mist, and fog. [2]
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French parbouillir, 'to boil thoroughly' but by mistaken association with "part", it has acquired its current meaning. [1] [2] The word is often used when referring to parboiled rice.
Leaching is the loss or extraction of certain materials from a carrier into a liquid (usually, but not always a solvent), and may refer to: Leaching (agriculture) , the loss of water-soluble plant nutrients from the soil; or applying a small amount of excess irrigation to avoid soil salinity
The Casparian strip, a cell wall outside the stele but in the root, prevents passive flow of water and nutrients, helping to regulate the uptake of nutrients and water. Xylem moves water and mineral ions in the plant and phloem accounts for organic molecule transportation. Water potential plays a key role in a plant's nutrient uptake. If the ...
Decomposition of plant matter occurs in many stages. It begins with leaching by water; the most easily lost and soluble carbon compounds are liberated in this process. [50] Another early process is physical breakup or fragmentation of the plant material into smaller pieces, providing greater surface area for colonization and attack by decomposers.
In agriculture, leaching is the loss of water-soluble plant nutrients from the soil, due to rain and irrigation. Soil structure , crop planting, type and application rates of fertilizers , and other factors are taken into account to avoid excessive nutrient loss.
The oxidation of water is catalyzed in photosystem II by a redox-active structure that contains four manganese ions and a calcium ion; this oxygen-evolving complex binds two water molecules and contains the four oxidizing equivalents that are used to drive the water-oxidizing reaction (Kok's S-state diagrams).