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Free Water. Water that is present in a substance, as dough (q.v.) or batter (q.v.), in a state in which it retains most of its characteristic liquid attributes, such as mobility, solvent properties, lubricity, etc. It is the component that imparts to dough the familiar properties of plasticity and mobility. In contrast, bound water (q.v.) represents moisture that is so tightly adsorbed by molecular attraction onto the internal surfaces of the host substance that it loses its solvent and lubricating properties.