On food and cooking the science and lore of the kitchen ( PDFDrive ) 1533

wateronahighflameremainsconstant—at
theboilingpoint—untilalltheliquidwater
hasbeenturnedintosteam.

States of matter. Crystalline solids such as
salt and sugar are made up of atoms or
molecules bonded together in highly ordered,
regular arrays. Amorphous solids, such as
hard candies and glass, are masses of atoms
or molecules that have bonded to each other
in a random arrangement. Liquids are a
loosely bonded, fluid mass of atoms or
molecules,whileagasisafluidanddispersed
groupofatomsormolecules.
Solids


Atlowtemperatures,atomicmotionislimited
torotationandvibration,andtheimmobilized
atomsormoleculesbondtightlytoeachother
insolid,closelypacked,well-defined
structures.Suchstructuresdefinethesolid
phase.Inacrystallinesolid—salt,sugar,
temperedchocolate—theparticlesare
arrangedinaregular,repeatingarray,whilein
amorphoussolids—boiledcandies,glass—
theyarerandomlyoriented.Large,irregular
moleculeslikeproteinsandstarchoftenform
bothhighlyordered,crystallineregionsand
disorderedamorphousregionsinthesame
chunkofmaterial.Ionicbonds,hydrogen

bonds,andvanderWaalsbondsmaybe
involvedinholdingtheparticlesofasolid
together.
Liquids

Atatemperaturethatischaracteristicofeach
solidsubstance,therotationandvibrationof