Water Test - FCS-fs-5 Importance Of Water
FCS-FS-5. Students will discuss why water and pH are important factors in food preparation and preservation. ; a) Explain the properties of water. ; b) Describe and demonstrate the functions of water in food preparation and the influence of water content on the food preparation and storage process. ; c) List the common sources of water and the common contaminants. ; d) Identify the properties of acids and bases; discuss what happens when water ionizes and how ion
- 1.The temperature at which a substance has enough energy to break a solid from a liquid structure.
- A.
Melting point
- B.
Boiling point
- C.
Latent heat
- D.
Sublimation
- 2.The energy a substance uses or releases to change phase
- A.
Boiling point
- B.
Latent heat
- C.
Heat of fusion
- D.
Immiscibility
- 3.A mixture in which particles are evenly distributed but do not dissolve.
- A.
Density
- B.
Electronegativity
- C.
Colloidal dispersion
- D.
Latent heat
- 4.The energy needed for 1.0 g of a substance to change from a liquid to a gas.
- A.
Latent heat
- B.
Density
- C.
Heat of fusion
- D.
Heat of vaporization
- 5.Covalently bonded atoms, arranged to create a clear division of positive and negative charges.
- A.
Polar molecule
- B.
Boiling point
- C.
Sublimation
- D.
Colloidal dispersion
- 6.Temperature at which liquid water exerts an upward pressure equal to that of the downward pressure.
- A.
Boiling point
- B.
Melting point
- C.
Electronegativity
- D.
Immiscibility
- 7.The energy used and released when 1.0 g of a substance changes between liquid and solid phases
- A.
Heat of fusion
- B.
Sublimation
- C.
Heat of vaporization
- D.
Density
- 8.A strong attraction between polar molecules that have covalent bonds
- A.
Hydrogen bond
- B.
Condensation point
- C.
Density
- D.
Sublimation
- 9.The direct change of a substance from solid to gas
- A.
Sublimation
- B.
Boiling point
- C.
Melting point
- D.
Latent heat
- 10.The ratio of mass to volume
- A.
Density
- B.
Polar molecule
- C.
Immiscibility
- D.
Condensation point
- 11.Lowering air pressure lowers water's boiling point by ___________.
- A.
Reducing the resistance water must overcome to boil
- B.
Reducing water's surface tension
- C.
Reducing water's density
- D.
All of the answers are true
- 12.Water helps regulate body temperature through ____________.
- A.
Sublimation
- B.
Surface tension
- C.
Heat of vaporization
- D.
Emulsification
- 13.The hydrogen bonds in water _______________.
- A.
Create a polar molecule
- B.
Make it a good emulsifier
- C.
Give it many properties
- D.
Are easily broken
- 14.The destruction of nutrients through boiling illustrates a problem associated with ______________.
- A.
Hard water
- B.
Water's properties as a solvent
- C.
Low atmospheric pressure
- D.
Sublimation
- 15.An element described as electronegative _________________.
- A.
All of the answers are true
- B.
Exerts a negative charge
- C.
May become a part of a polar molecule
- D.
Attracts shared electrons
- 16.The more heat you apply to boiling water, the hotter it becomes.
- A.
True
- B.
False
- 17.Water's unexpectedly high menting point and boiling points are due to hydrogen bonds.
- A.
True
- B.
False
- 18.Hard water results from water's effectiveness as a dispersing medium.
- A.
True
- B.
False
- 19.Water is less dense as a solid than as a liquid.
- A.
True
- B.
False
- 20.Water molecules may form an emulsion with nonpolar molecules of another liquid.
- A.
True
- B.
False
- 21.It takes more energy to change 5 g of water from a solid to a liquid than to change from a liquid to a gas.
- A.
True
- B.
False
- 22.The temperature at which a substance has enough energy to break from a solid to a liquid structure.
- A.
Melting point
- B.
Boiling point
- C.
Starting point
- D.
Freezing point
- 23.The energy a substance uses or releases to change phase.
- A.
Latent heat
- B.
Heat of vaporization
- C.
Sublimation
- D.
Electronegativity
- 24.A mixture in which particles are evenly distributed but do not dissolve.
- A.
Colloidal dispersion
- B.
Condensation point
- C.
Density
- D.
Sublimation
- 25.A ratio of mass to unit volume
- A.
Density
- B.
Immiscibility
- C.
Polar molecule
- D.
Sublimation
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