Chapter Seven Review

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Nonpolar Covalent Bonds

Electrons are shared equally

Solid foods such as bread do NOT contain water

False

The higher the altitude, the less water you will need to drink to stay hydrated

False

The increased surface tension of water accounts for its lower melting and boiling points as compared to other liquids

False

The three types of contaminants found in water are biological, chemical, and microbial

False

Anhydrous

Free of water

Water performs all of the following functions in the body except ______

providing energy

Free water is water that ____

readily separates out of food

Tea and coffee are not brewed in boiling water because boiling water ______

releases bitter polyphenols

When salt and sugar are added to water, _______

the boiling point is higher and the freezing point is lower

Lemon juice is an example of ______

free water

Water makes a good medium for cooking food because ____

heat is transferred throughout by conduction and convection

The boiling point of water at sea level is _____

100 C

Which of the following is an example of a physical contaminant in water?

Plastics

_____ bonds are formed within a water molecule

Polar Covalent

It is best to consume water _____

Regularly throughout the day

Atmospheric pressure is based on the pressure of the atmosphere on an object at sea level

True

Ice floats because water is more dense in the liquid state

True

Most bottling companies have established water standards for their products to maintain a uniform product flavor

True

Steam that is not under pressure is the same temperature as boiling water

True

The shape of water molecules contributes to the physical characteristics of water

True

Water is a nutrient

True

Polar Covalent Bonds

Unequal sharing of electrons

Bound water

Water that is tied to the structure of large molecules like protein and starches

Hydrogen Bond

Weak attraction between positive and negative ends of two molecules

A meniscus is caused by water's ____

adhesive property

An advantage of cooking in steam is ______

all of the above

The force of the weight determined by the pull of the earths gravity pressing down on a surface is ___

atmospheric pressure

Impurities in water ___

can change the physical and chemical characteristics of water

In a hydrogen bond, the _____

hydrogen of one atom is attracted to the oxygen of another

In which state is water most dense?

liquid

Water activity is _____

the water available to support enzyme activity

Cooled boiled water has a flat taste because _____

there is a lower dissolved oxygen level


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