Food Science - Water Vocabulary

20 Questions | Total Attempts: 88

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Food Science - Water Vocabulary

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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