PubChem CID · CC0
oxidane
Cooking relevance
Water (oxidane, H₂O) is the universal solvent and medium in cooking, essential for hydration, steam generation, and dissolving salts and other compounds. It regulates temperature during boiling and steaming, and serves as the base for broths, stocks, and sauces. Mineral and flavored varieties contribute subtle taste profiles and dissolved minerals that influence final dish character.
- aroma
- neutral · carries volatile aromatics from other ingredients
- culinary role
- solvent, heat transfer medium, base for stocks and sauces, hydration agent
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
pentanamide + H2O = pentanoate + NH4(+)
a hydroperoxide + [protein]-dithiol = [protein]-disulfide + an alcohol + H2O
(R)-6-hydroxynicotine + O2 + H2O = 6-hydroxypseudooxynicotine + H2O2
O-sinapoylcholine + H2O = (E)-sinapate + choline + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Source
Compound data linked to PubChem CID 962, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 962
