Matter and Changes
A sample of matter can be broadly classified as one of two things: a pure substance, or this.
What is a mixture?
This is the chemical formula for water.
What is H2O?
True or False: The stomach aids in both chemical digestion and physical digestion.
What is True?
An animal is typically the source of this kind of fat.
What is saturated fat?
Crispness, tenderness, and creaminess are all possible textures as a result of cooking with this kind of macromolecule.
What is fat? (Or what are fats?)
When classifying matter, out of the choices element, compound, homogeneous mixture, and heterogeneous mixture, you would say water is this.
What is a compound?
This is what happens to hydrogen bonds when water freezes.
What is expansion?
OR What is hydrogen bonds expand?
[No credit for hydrogen bonds break or vanish; those are not correct for freezing.]
Gastric juice breaking down food is an example of this kind of change.
What is a chemical change?
This is the state of matter of unsaturated fats.
What is liquid?
A food product rising, especially with the help of yeast, is called this.
What is leavened?
OR What is leavening?
A phase change, like melting or evaporation, can be classified as this kind of change.
What is a physical change?
The hydrogen bonding in water allows it to have a high level of this, leading to a build-up of drops of water on small elevated surfaces like coins.
What is surface tension?
Contents from the liver/gallbladder, pancreas, and (of course) the stomach all collect in this organ, the location of the most chemical digestion in the human body.
What is the small intestine?
Fish have a high level of this kind of fat.
What is unsaturated fat?
(If you want to be more specific, omega-3 fat)
These are all of the types of covalent bonds. Hint: The types are determined by the number of pairs of electrons involved.
What are: single bond, double bond, triple bond?
When classifying matter, out of the choices element, compound, homogeneous mixture, and heterogeneous mixture, you would say air is this.
What is a homogeneous mixture?
This is why you want to limit the amount of water you use when cooking with fat.
What is fat is hydrophobic?
OR What is you don't want the food to be soggy?
This is the first body part that helps to physically digest food.
What are teeth?
OR What is the mouth?
This is what a triglyceride is made of.
What is: a glycerol "backbone" and three fatty acid "chains" or "tails"?
Glucose is an example of this, which is a building block for polysaccharides like starches.
What is a monosaccharide?
OR what is a monomer? (Based on how the question is asked)
When a new substance has been made, and you can't really go back to the way the substance was before, this kind of change has occurred.
What is a chemical change?
Between the covalent bonds in each water molecule, and the hydrogen bonds between different water molecules, these are stronger.
What are covalent bonds?
This fluid, made by the liver and stored by the gallbladder, breaks down fat into fatty acids.
What is bile?
This is how you make ghee (also known as clarified butter).
What is remove milk solids from melted butter?
OR What is remove animal solids from butter?
This is how electrons move in an ionic bond.
What is a permanent exchange?
OR What is "taken, not shared?"
OR What is one atom gives up electrons and the other takes the electrons?
OR What is a one-way transfer?