Free water
Template:Infobox water chemistry
Free water refers to the water that is not bound to any other substances and is available in its pure form. It is a critical component in various biological, chemical, and environmental processes. Understanding free water is essential in fields such as medicine, biology, chemistry, and environmental science.
Definition[edit | edit source]
Free water is the portion of water that is not chemically or physically bound to other molecules or structures. It is distinct from bound water, which is water that is absorbed or held by substances such as proteins, carbohydrates, or minerals.
Properties[edit | edit source]
Free water exhibits the typical properties of water, including:
- Polarity: Water is a polar molecule, with a partial negative charge near the oxygen atom and a partial positive charge near the hydrogen atoms.
- Hydrogen bonding: Free water molecules can form hydrogen bonds with each other, leading to high cohesion and surface tension.
- Solvent capabilities: Free water is known as the "universal solvent" due to its ability to dissolve a wide range of substances.
Role in Biological Systems[edit | edit source]
In biological systems, free water is crucial for:
- Cellular processes: It acts as a medium for biochemical reactions and is involved in the transport of nutrients and waste products.
- Thermoregulation: Free water helps in maintaining body temperature through processes like sweating and respiration.
- Lubrication: It provides lubrication in joints and tissues, facilitating movement and reducing friction.
Measurement[edit | edit source]
The amount of free water in a system can be measured using techniques such as:
- Gravimetric analysis: Determining the weight loss of a sample upon drying.
- Nuclear magnetic resonance (NMR): Differentiating between free and bound water based on their relaxation times.
- Karl Fischer titration: A chemical method specifically used to quantify water content.
Applications[edit | edit source]
Understanding free water is important in:
- Food industry: Controlling the water activity in food products to prevent spoilage and extend shelf life.
- Pharmaceuticals: Ensuring the stability and efficacy of drugs by managing moisture content.
- Environmental science: Studying the water cycle and its impact on ecosystems.
Also see[edit | edit source]
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Contributors: Prab R. Tumpati, MD
