Benders'dictionary of nutrition and food technology

507water, demineralised Water that has been purified by passagethrough a bed of ion-exchange resin or treatment by reverseosmosis (see osmosis,reverse),which removes mineral salts.Demineralisedor deionised water is at least as pure as distilled water.See also water, remineralised.water, extracellular, intracellular See water balance.water-glass Sodium silicate; used at one time to preserve eggs, byforming a layer of insoluble calcium silicate around the shell, sosealing the pores.water hardness Soap-precipitating power of water due to the formationof insoluble calcium and magnesium salts of the soap.Temporary hardness (carbonates) is removed by boiling, permanenthardness (sulphates) is not. May be measured in degreesClarke; one degree = 10 ppm calcium carbonate.water holding capacity See meat, water holding capacity.water ice See sorbet.water lemon See passion fruit.waterless cooking Cooking in a heavy pan with tightly fitting lid,with a steam vent; only a minimal amount of cooking liquid isneeded, but the food is not cooked under pressure.Waterlow classification A system for classifying protein–energymalnutrition in children based on wasting (the percentage ofexpected weight for height) and the degree of stunting (the percentageof expected height for age).See also gomez classification; wellcome classification.watermelon Fruit of Citrullus vulgaris.Composition/100 g: (edible portion 52%) water 91 g, 126 kJ(30 kcal), protein 0.6 g, fat 0.2 g, carbohydrate 7.6 g (6.2 g sugars),fibre 0.4g, ash 0.3g, Ca 7mg, Fe 0.2mg, Mg 10mg, P 11mg, K112mg, Na 1mg, Zn 0.1mg, Se 0.4µg, vitamin A 28µg RE(4921µg carotenoids), E 0.1 mg, K 0.1 mg, B 1 0.03 mg, B 2 0.02 mg,niacin 0.2 mg, B 6 0.05 mg, folate 3 µg, pantothenate 0.2 mg, C 8 mg.A 120 g serving is a source of vitamin C.water, metabolic Produced in the body by the oxidation of foods.100 g of fat produces 107.1 g, 100 g of starch produces 55.1 g and100 g of protein produces 41.3 g of water.See also water balance.water, mineral Natural, untreated, spring waters, some of whichare naturally carbonated, may be slightly alkaline or salty.Numerous health claims have been made for the benefits arisingfrom the traces of a large number of minerals found in solution.They are normally named after the town nearest the source.Examples are Evian, Malvern, Apollinaris, Vichy, Vittel, Perrier.Sparkling mineral water may either contain the gases naturallypresent at the source or may be artificially carbonated (soda