Water Properties 2016 Mid-Term Prep 2
Waters ability to stick to other materials
Waters ability to stick to itself
Covalent bonds in water
Capillary Action
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Surface Tension
Polarity
Capillary Action
Specific Heat
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Ionic bonding is the trading or transfer of electrons from one atom to another that enables the atoms to have complete outer shells.
Ionic bonding removes weak electrons from one atom enabling another atom to have strong electronegativity in its outer shell.
Ionic bonding enables one atom to release an electron and vacate its outer shell.
Ionic bonding is the sharing of electrons of atoms that enable the atoms to have complete outer shells.
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These symbols​ mean that the atom has either a slight (partial) positive or negative charge.
These symbols​ mean that the molecule has either a slight (partial) positive or negative charge.
These symbols​ mean that the atom has a positive or negative electronegativity.
These symbols​ mean that the atom is polar.
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As altitude increases, air becomes less dense and the air pressure decreases. The water would not shoot out of the container.
As altitude increases, air becomes more dense and the air pressure decreases. The water would not shoot out of the container.
As altitude increases, air becomes more dense and the air pressure increases. The water would shoot out of the container farther than in the classroom.
As altitude increases, air becomes less dense and the air pressure increases. The water would shoot out of the container farther than in the classroom.
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less dense, decreasing atmospheric pressure.
More dense, increasing atmospheric pressure.
less dense, increasing atmospheric pressure.
More dense, decreasing atmospheric pressure.
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Ben Franklin accurately measured the thickness of a single-molecule thick layer of olive oil on water.
Ben Franklin accurately measured the pollution in the pond water caused by the olive oil.
Ben Franklin accurately measured the change in surface tension when olive oil was added to the pond.
Ben Franklin accurately measured the area of underwater visibility created by altered surface tension when oil was added to water.
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Adhesion
Cohesion
Surface Tension
Polarity
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Capillary Action
Polarity
Surface Tension
Specific Heat
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Gravity
Density
Volume
Air Pressure
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If the holes were larger, the volume of water flowing is greater, but slower with less pressure.
If the holes were larger, the volume of water flowing is less, but faster with more pressure.
If the holes were larger, the volume of water flowing is greater, faster and with more pressure.
If the holes were larger, the volume of water flowing is greater, faster and with less pressure.
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Water comes out of the container faster, is under greater pressure and there is less volume of water in the flow.
Water comes out of the container faster, is under less pressure and there is greater volume of water in the flow.
Water comes out of the container slower, is under greater pressure and there is less volume of water in the flow.
Water comes out of the container slower, is under less pressure and there is less volume of water in the flow.
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Cohesion and adhesion.
Surface tension and adhesion.
Cohesion and capillary action.
Adhesion and capillary action.
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Bottle with the cap off
Bottle with the cap-on
Cap-on, bottle with the narrowest opening
Cap-on, bottle with the widest opening
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Capped, top hole
Uncapped, top hole
Uncapped, middle hole
Capped, middle hole
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Capillary Action
Polarity
Universal solvency
Surface tension
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Cohesion causes the streams of water to combine with each pinch of your fingers to combine and flow as one stream of water.
Adhesion causes the streams of water to combine with each pinch of your fingers to combine and flow as one stream of water.
Polarity causes the streams of water to combine with each pinch of your fingers to combine and flow as one stream of water.
Surface tension causes the streams of water to combine with each pinch of your fingers to combine and flow as one stream of water.
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A material that pulls moisture through by capillary action
Adhesion of water
Cohesion of water
Capillary Action of water
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Cohesion causes surface tension
Polarity
Capillary action
Specific heat
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Adhesion
Cohesion
Surface Tension
Capillary Action
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Capillary Action allows water to move against gravity.
Surface tension allows water to move against gravity.
Cohesion allows water to move against gravity.
Universal solvency allows water to move against gravity.
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Capillary action causes the water to rise at different levels in the tubes because the rise depends on the diameter of the tube. The smaller the tube diameter the greater the rise of the water column in the tube.
Capillary action causes the water to rise at different levels in the tubes because the rise depends on the surface tension within the tube.
Capillary action causes the water to rise at different levels in the tubes because the rise depends on the pull of gravity on the tube.
Capillary action causes the water to rise at different levels in the tubes because the rise depends on the cohesion of adhered water to and among other water molecules to the surface.
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The water climbs higher than the oil on the paper towel because oil is non-polar and its molecules don't easily cohere. Water has polar molecules that cohere to one another and adhere to surface of the paper towel allowing it to climb and pull other water molecules along.
The water climbs higher than the oil on the paper towel because oil is polar and does not attract to the paper towel which is non-polar. Water's non-polar molecules adhere to the paper towel.
The water climbs higher than the oil on the paper towel because oil is non-polar, its molecules cohere tightly to each other and and do not want to adhere to the polar paper towel.
The water climbs higher than the oil on the paper towel because the oil is hydrophilic and repels the paper towel.
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Cohesion causes the streams of water to separate with each swipe of the finger flowing as two separate streams of water.
Adhesion causes the streams of water to separate with each swipe of the finger flowing as two separate streams of water.
Polarity causes the streams of water to separate with each swipe of the fingers.
Surface tension causes the streams of water to combine with each pinch of your fingers to combine and flow as two separate streams of water.
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Water flows from cup A to cup B by capillary action.
Water flows from cup A to cup B by surface tension.
Water flows from cup A to cup B by polarity.
Water flows from cup A to cup B by gravity.
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The paper towel rope acts as a wick causing the cohesive water molecules to follow each other through the tiny gaps in the fabric of the paper towel. The adhesive force between the paper towel rope and the water is stronger than the cohesive forces of the water molecules helping the water to move up the paper towel rope.
The paper towel rope acts as a wick causing the adhesive water molecules to follow each other through the tiny gaps in the fabric of the paper towel. The cohesive force between the paper towel rope and the water is stronger than the adhesive forces of the water molecules helping the water to move up the paper towel rope.
The paper towel rope wick is twisted into a spiral which causes the water to adhere to itself and pull itself up from cup A to cup B.
The paper towel rope wick breaks the surface tension of the water causing it to adhere to it and climb against gravity.
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Some food coloring color pigments (purple for example) separated from the water and brokedown to its basic components while being wicked by the paper towel. Those colors (like purple) did not transfer but their base colors did transfer.
Some food coloring color pigments (purple for example) absorbed the color from the paper towel rope. This added to its basic color components and transferred a different color.
Some food coloring color pigments (purple for example) reflected the color of the paper towel rope. This caused the color that was transferred to be brighter.
Some food coloring color pigments (purple for example) were left behind completely causing the water in cup A to be purple and the water in cup B to be clear.
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Milk is mostly water, but it also contains tiny droplets of fat (lipid) suspended in the milk. Fats and proteins are sensitive to changes in the surrounding solution (the milk). Like other oils, milk fat is a non-polar molecule. It doesn’t dissolve in water. The tiny drop of soap is enough to break up and collect the fat molecules in the milk. Soap micelles surround the milk fat. As the soap molecules race around, bending and twisting to join up with the molecules of milk fat, it sends a ripple through the milk in all directions. The food coloring molecules are bumped and shoved everywhere. As the soap joins up with as many molecules as it can the action slows down and eventually stops. This is why milk with a higher fat content produces a better explosion of color—there’s just more fat to combine with all of those soap molecules.
Milk is mostly water, but it also contains tiny droplets of fat (lipid) suspended in the milk. Fats are sensitive to changes in the milk. Milk fat is a non-polar molecule. It doesn’t dissolve in water. The tiny drop of soap is enough to break the surface tension of the fat. The soap micelles surround the milk fat and form big color beads that roll around and bump the food coloring in all directions. The food coloring molecules are bumped and shoved everywhere.
Milk is all fat with a little water. Milk is sensitive to changes in the water. The tiny drop of soap is enough to turn the fat into a polar molecule and attract the water and food coloring. This causes the ripple of color in the milk.
Water is non-polar. Milk has fat and is non-polar and polar. When soap is introduced, the surface tension of the milk is broken and the milk fats chase the food coloring molecules to attach to them. This causes the ripple of color in the milk.
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The red dots indicate where the celery stalk soaked up the food colored water.
The red dots indicate where the celery stalk is deteriorating.
The red dots indicate where the celery stalk is diseased.
The red dots indicate where the celery stalk is releasing its fluids.
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This photo shows one of the red dyed celery stalk capillary tubes.
This photo shows that celery has red blood cells.
This photo shows that celery is made of red fibers.
This photo shows celery has a healthy stalk.
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Dome-de-dome demonstrated that on a sheet of wax paper a bead of water is very cohesive and sticks together tightly due to its polarity and that a bead of oil that is non-polar is less cohesive and spreads out further and is flatter on the wax paper.
Dome-de-dome demonstrated that on a sheet of wax paper a bead of water is very adhesive and sticks to the wax paper because of its polarity and that a bead of oil that is non-polar does not stick to the wax paper.
Dome-de-dome demonstrated that on a sheet of wax paper a bead of water spreads out further and is flatter on the wax paper than the oil because it is polar.
Dome-de-dome demonstrated that on a sheet of wax paper a bead of oil is polar and sticks to the wax paper spreading flatter across the wax paper.
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These images show that on a hydrophobic surface such as wax paper, water will bead up very tightly and be able to roll around. This is because the water is not attracted to the wax paper and does not want to interact with it. It shows that on a hydrophilic surface water will lay flatter because it is attracted to the surface.
These images show that on a hydrophilic surface such as wax paper, water will bead up very tightly and be able to roll around. This is because the water is attracted to the wax paper and does wants to interact with it. It shows that on a hydrophobic surface water will lay flatter because it is not attracted to the surface.
These images show that oil will lay flatter on a hydrophilic surface and bead up on a hydrophobic surface.
These images show that oil is hydrophobic and will be attracted to wax paper.
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Since oil is less dense than water, the oil sits on top of the water. When it's dropped into the cylinder and hits the oil first, the food coloring forms a tight bead because it does not want to mix with the oil. Because the food coloring is water based, it is more dense than the oil and slowly sinks through it. When it reaches the intersection of the oil and water it sinks through and then the bead of food coloring bursts apart dissolving in the water.
Since oil is more dense than water, the water sits on top of the oil. When it's dropped into the cylinder and hits the water first, the food coloring forms a tight bead because it does not want to mix with it. Because the food coloring is oil based, it is more dense than the water and slowly sinks through it. When it reaches the intersection of the oil and water it sinks through and then bursts apart.
The food coloring is oil based and floats through the water to reach the oil.
The food coloring is more dense than the oil and the water and floats through the oil to reach the water. When the food coloring reaches the water it absorbs it.
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Polarity
Specific heat
Universal solvency
Surface tension
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