Deck 2: Water

Question 1

Increasing oatmeal in boiling water will cause?

A) Foaming
B) A decrease in boiling temperature
C) An increase in boiling temperature
D) Almost no change in boiling temperature
E) Crystallization.

Answer 1

D

Question 2

Increasing the salt content in a boiling solution will cause?

A) Foaming
B) A decrease in boiling temperature
C) An increase in boiling temperature
D) Almost no change in boiling temperature
E) Crystallization.

Answer 2

C

Question 3

Altitude alters the boiling point because of a change in which of the followihg?

A) Ionization
B) Electrical repulsion
C) Vapor pressure
D) Atmospheric pressure
E) None of these.

Answer 3

D

Question 4

Sugar alters the boiling point because of a change in?
a. Ionization
b. Electrical repulsion
c. Vapor pressure
d. Atmospheric pressure
e. None of these.

Question 5

Water activity in all foods is lower than that of free water.

Question 6

Sugar and salt have the same impact on the temperature of boiling.

Question 7

For water to be transformed into ice, energy (approximately 80 calories per gram
of water) must be absorbed.

Question 8

Which of the following agencies are responsible for the safety of our water supply at the federal level?

A) FDA and USDA
B) Department of Homeland Security and the Environmental Protection Agency
C) Bureau of Land Management and the WPA
D) Department of Health and Human Services only
E) none of these.

Question 9

The energy required for the change in state between water and ice to occur is called ?

A) Heat of vaporization
B) Energy ratio
C) Heat of fusion
D) Water/ice ratio
E) None of these.

Question 10

Boiled potatoes cook more slowly in the mountains than at sea level because of an
increase in atmospheric pressure.

Question 11

The energy required to heat water from 0°C to 100°C is less than the energy
needed to transform ice to water at 0°C.

Question 12

What happens when some water is added to plain gelatin?

A) Flows freely
B) Melts the gelatin
C) Boils
D) Becomes bound and loses its flow properties
E) None of these.

Question 13

Ice cream with a high sugar content will melt more quickly than one with less
sugar.

Question 14

Boiled potatoes cook more quickly in the mountains than at sea level because of a
change in vapor pressure.

Question 15

A pressure cooker can be used to?

A) Increase atmospheric pressure and raise the temperature of boiling wate
B) Decrease atmospheric pressure and raise the temperature of boiling water
C) Increase vapor pressure and raise the temperature of boiling water
D) Decrease vapor pressure and raise the temperature of boiling water
E) None of these.

Question 16

Water contracts as it cools to 4°C and then expands a little as it is cooled to 0°C.

Question 17

During the process of transforming ice into water and finally to steam, the largest amount of energy is required do which of the following?

A) Melt ice
B) Heat water to 4°C
C) Heat water to 100°C
D) Form steam
E) None of these.

Question 18

Boiled potatoes cook more slowly in the mountains than at sea level because of a
change in vapor pressure.

Question 19

When food absorbs some water from the surrounding air, the process is called?

A) Dehydration
B) Humidifying
C) Leaching
D) Resorption
E) None of these.

Question 20

Boiled potatoes cook more slowly in the mountains than at sea level because of a
decrease in atmospheric pressure.

Question 21

Distinguish between:

Question 22

. In lab this week, you will be conducting an experiment on the effect of the form of sweetener on fruit texture with the objective measurement of cooking time. The heavy syrup variation is expected to cook in the shortest time, followed by the thin syrup variation and then the control (no sugar). Using the terms nonvolatile, non- ionizing solute, explain these results. Then imagine that salt was substituted for sugar, and, using the term nonvolatile, ionizing solute, explain these results.

Question 23

. Explain the process of freezing homemade ice cream using the principles of freezing point and nonvolatile, non-ionizing solutes and nonvolatile, ionizing solutes.

Question 24

. A soft drink machine is outside. One winter day, two students buy soft drinks. One buys a Coke, which is fine. The other student buys a Diet Coke. It is partially frozen. Explain why this occurred.

Question 25

. Water consists of two hydrogen atoms and one [oxygen] . Each water molecule

Question 26

As elevation increases, the boiling point of water increases.

Question 27

. In Johnson City, Tennessee, the elevation is 1700 feet. Explain that altitude's effect on the boiling point of water.

Question 28

Water activity of cookies will be altered when a fat replacer is added as an
ingredient.

Question 29

. Explain why a steam burn is so painful.

Question 30

The highest energy state of water is found in the solid state.

Question 31

Describe the water molecule, explaining hydrogen bonding.

Question 32

Bound water functions as a solvent and is easily frozen.

Question 33

. Compare the water activity of lettuce to that of dried apricots.