Food Science - Water Vocabulary
20 Questions
| Total Attempts: 88
You may use your vocabulary sheets and your textbooks as resources for this test. Be sure to SPELL CORRECTLY! This test will mark you wrong for misspelling!
Questions and Answers
- 1.Chemically speaking, the coffee granuales that dissolve to make instant coffee are the ___________ of the coffee solution.
- 2.A solution that is high in calcium or magnesium ions is known as _______________________.
- 3.The division of positive and negative charges in water molecules leads to the formation of ___________________ between molecules.
- 4.A(n) _____________, such as water, is ted when one atom draws the shared electrons more strongly than other atoms.
- 5.Liquid fat forms beads in chicken soup because the fat and the broth are _______________, or naturally repellent.
- 6.Water overcomes atmospheric pressure and vaporizes when it reaches its ______________.
- 7._________________ occurs in the rare instance that a substance exerts greater vapor pressure as a solid than as a liquid.
- 8.When you whip cream, you decrease its ____________ by spreading its mass over a greater volume.
- 9.Because it takes a great deal of energy to change from liquid to steam, water is said to have a high _________________.
- 10.Foods that have a high content of ______________ are apt to dry out when exposed to air.
- 11.Water reaches its __________ when enough heat is applied to break the bonds that maintain the solid phase.
- 12.The inward pull of hydrogen bonds creates ___________ where water comes into contact with air.
- 13.The ____________ released by freezing water is reabsorbed when ice melts.
- 14.Because it is joined to a food's molecular makeup, _______________ is not likely to evaporate.
- 15.Water, a polar molecule, may be blended with a nonpolar substance in a(n) _______________.
- 16.Energy used in a phase change but not recorded by a thermometer is ______________.
- 17.Water's strongly attractive forces can break up many molecular structures, making it a powerful ____________.
- 18.In cooking, boiling water can be the _____________ that transfers heat to food.
- 19.To mix a polar and nonpolar substance takes a(n) ______________ that shares the properties of both materials.
- 20.A substance can be suspended in water, without dissolving in it, to form a(n) _____________.
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