May 28, Final Exam Review.notebook

Size: px
Start display at page:

Download "May 28, Final Exam Review.notebook"

Transcription

1 A man is preparing two solutions of salt dissolved in water. Solution "A" has 15 grams of salt dissolved in 100 ml of water. Solution "B", which also has 100 ml of water, is less concentrated than solution "A". This means that: A) "B" has less than 15 g of salt B) "B" has more than 15 g of salt C) "B" has exactly 15 g of salt D) "B" has a different substance dissolved in it May 26 6:13 PM Which lens is used to correct near sightedness, and how does this lens correct the vision? A) convex lens, which allows the image to fall on the retina B) convex lens, which allows the image to fall behind the retina C) concave lens, which allows the image to fall on the retina D) concave lens, which allows the image to fall behind the retina May 26 6:18 PM 1

2 When calculating pressure, if the force on an object is 25 N and the area that the force is applied to is 2 m2, what would be the resulting pressure? A) 50 N/m 2 B) 10 N/m 2 C) 5 N/m 2 D) 12.5 N/m 2 May 26 6:26 PM When visiting the mountains, you may come across a bowl shaped area eroded away by a valley glacier. This area is known as a/an A) horn B) cirques C) arête D) outwash May 26 6:20 PM 2

3 In the human eye, what is the coloured ring called? A) pupil B) cornea C) blind spot D) iris May 26 6:21 PM The water cycle controls the distribution of water on the Earth by going through which particular sequence? A) evaporates from bodies of water, condenses, precipitates, and returns to those bodies of water B) evaporates from bodies of water, precipitates, condenses, and returns to those bodies of water C) evaporates from bodies of water, condenses, and returns to those bodies of water D) evaporates from bodies of water, precipitates, and returns to those bodies of water May 26 6:23 PM 3

4 Red blood cells are transporters of A) wastes and nutrients B) carbon dioxide and nutrients C) oxygen and wastes D) oxygen and carbon dioxide May 26 6:23 PM What is the difference between a hydraulic system and a pneumatic system? A) Hydraulic systems compress air, whereas pneumatic systems do not. B) Hydraulic systems use air, whereas pneumatic systems use an enclosed liquid. C) Hydraulic systems use an enclosed liquid, whereas pneumatic systems use air. D) There is no real difference between the two systems. May 26 6:44 PM 4

5 As you run off a sandy beach into the ocean, it becomes harder to move as your legs have to tread through deeper and deeper water. Why is it harder to walk in water than in air? A) Water is lighter in mass B) Water is less viscous C) Water is more viscous and denser. D) Water is less dense. May 26 6:24 PM The order, from smallest to largest, of living structures is A) cell, tissue, organ, organ system B) cell, organ, tissue, organ system C) tissue, organ, cell, organ system D) organ system, organ, tissue, cell May 26 6:25 PM 5

6 An egg beater (hand operated) is used to mix liquids at high speeds. To make this possible, the gear train has A) a small driven gear and a large driving gear B) the same size of driven and driving gears C) a small driving gear and a large driven gear D) two large driven gears May 26 6:30 PM Some types of glass, plastics, and paper allow some light to shine through. Materials that allow some, but not all, light to pass through them are said to be: A) translucent B) transparent C) opaque D) clouded May 26 6:56 PM 6

7 Which of the following is a part of cell theory? A) Organelles have a specific function inside the cell. B) Cells function because of organelles. C) The cell is the basic unit of life. D) Not all cells have a nucleus. May 26 6:26 PM A large crack in the ice of a glacier is referred to as a/an A) continental glacier B) crevasse C) moraine D) icefall May 26 7:07 PM 7

8 The cell wall has the function of A) packaging chemicals for export B) controlling what enters the cell C) holding the shape of the cell D) producing the energy of the cell May 26 6:28 PM In purchasing a camera, Tanya notices that the camera operates much like the human eye. In particular, the film in the camera is very similar to the A) cornea of the eye B) lens of the eye C) iris of the eye D) retina of the eye May 26 6:30 PM 8

9 A lot of materials completely block light. These materials are classified as being A) translucent B) transparent C) opaque D) filmy May 26 6:29 PM A double concave lens is A) thicker and flatter in the middle than around the edges B) thicker and larger in the middle than around the edges C) thinner and larger in the middle than around the edges D) thinner and flatter in the middle than around the edges May 26 6:19 PM 9

10 The type of organelle that is responsible for the production of glucose from light energy within the cell is the A) mitochondria B) ribosome C) chloroplast D) Golgi apparatus May 26 6:50 PM Which of the following is an example of a mixture? A) copper metal B) distilled water C) tomato juice D) liquid oxygen May 26 6:33 PM 10

11 Convex mirrors are mirrors that A) curve inward B) curve outward C) are flat D) none of the above May 26 6:28 PM Potential energy can best be defined as the energy A) of momentum B) that is stored C) both A and B D) None of the above May 26 6:58 PM 11

12 A pair of organelles that would not be found in an animal cell are the A) cell wall and mitochondrion B) chloroplast and cell wall C) choroplast and vacuoles D) cell wall and nucleus May 26 6:48 PM When using a wheelbarrow, the load seems lightest if it is A) as close as possible to the handles B) located equally between the handles and the wheel C) evenly spread out throughout the wheelbarrow D) as close as possible to the wheel May 26 6:35 PM 12

13 What happens when a glacier builds up more quickly then it melts? A) it appears as if the glacier is lengthening and advancing B) it appears to be going back uphill C) it appears not to be moving at all D) none of the above May 26 7:04 PM A refracting telescope uses what optical devices? A) mirrors B) lenses C) both mirrors and lenses D) none of the above May 26 6:36 PM 13

14 Mechanical advantage can best be defined as the A) ratio of the force produced by a machine to the force applied to it. B) total amount of energy a simple machine can conserve its user. C) reason why complex systems are better than simple machines. D) term for how all machines allow us to use less force. May 26 7:00 PM Convex mirrors are often used for security mirrors in stores because they can A) reflect light from a small area B) refract light from a small area C) refract light from a large area D) reflect light from a large area May 26 6:55 PM 14

15 When a forest is clear cut or "slashed and burned", what would likely happen to a nearby stream? A) increased turbidity B) increased bacteria C) increased stream health D) increased industrial pollutants May 26 7:01 PM The law of reflection states: A) "The angle of reflection equals the angle of incidence." B) "The angle of reflection is greater then the angle of incidence." C) "The angle of reflection is smaller then the angle of incidence." D) "The angle of reflection is twice as large as the angle of incidence." May 26 6:36 PM 15

16 Which of the following must be true for a rock to be called permeable? A) water must not be able to pass through the rock B) water must be able to pass through the rock C) water gets soaked up by the rock D) none of the above May 26 6:37 PM Biomagnifications can be explained best through which response below? A) pollutants or toxins are distributed within the atmosphere B) pollutants or toxins are distinct to different biospheres C) pollutants or toxins are concentrated as they move up through the food chain D) pollutants or toxins are less concentrated as they move up through the food chain May 26 7:06 PM 16

17 Tissues are groups of similar cells. The epithelial tissue performs what function for the human body? A) connects and supports different parts of the body B) moves the different parts of the body C) carries signals throughout the body D) protects the outside of the body May 26 6:43 PM May 26 6:38 PM 17

18 Hydraulic systems typically use the force of in a confined space. A) solids B) gases C) any fluid D) liquids May 26 6:39 PM May 26 6:40 PM 18

19 When you increase the amount of solvent in a solution: A) the solution becomes colourless B) the solution gets more concentrated C) a new solution is formed D) the solution becomes less concentrated May 26 6:41 PM Which of the following is not true about the particle model of matter? A) All substances are made of tiny particles. B) All particles in a pure substance are the same. C) The particles have spaces between them D) The particles are not in movement. May 26 6:25 PM 19

20 The type of organelle that is responsible for production of proteins within the cell is A) endoplasmic reticulum B) ribosome C) nucleolus D) lysosome May 26 6:50 PM The point at which the optic nerve enters the retina does not have any light sensitive cells. This is what causes the A) pupil B) iris C) lens D) blind spot May 26 6:54 PM 20

21 Several rivers run through the oil sands patches of northern Alberta. Why should this be an environmental consideration? A) river water temperature will change significantly B) sediment will be released into the water C) the water will become very alkaline D) tourists will not want to visit polluted rivers May 26 7:02 PM May 26 6:47 PM 21

22 The smell of baking bread is brought to your nose by A) osmosis B) exocytosis C) diffusion D) dispersion May 26 6:51 PM An area of land where water is collected is called a drainage basin. A drainage basin is also known as a A) run off B) continental divide C) headwaters D) watershed May 26 7:01 PM 22

23 A rough reflecting surface has a high tendency to A) reflect light very uniformly B) reflect light in many different directions C) bend light very uniformly D) bend light in many different directions May 26 6:32 PM The following energy transformation describes the creation of light from which type of source? Electrical Energy Thermal Energy Visible Light Energy A) incandescent B) fluorescent C) chemiluminescent D) bioluminescent May 26 6:57 PM 23

Diffusion & Osmosis Labs

Diffusion & Osmosis Labs AP Biology Diffusion & Osmosis Labs INTRODUCTION The life of a cell is dependent on efficiently moving material into and out of the cell across the cell membrane. All cells need sugars and oxygen to make

More information

Separating Mechanical Mixtures

Separating Mechanical Mixtures 3.2 Separating Mechanical Mixtures Key Question: How can you separate mechanical mixtures? Remember from Chapter 1 that a mechanical mixture is a mixture with different parts that you can see. People work

More information

Mixtures. ingredients: the separate parts of a mixture

Mixtures. ingredients: the separate parts of a mixture Every day, we interact with many different kinds of matter. We look at it, feel it, taste it, and even breathe it. Sometimes different types of matter are combined. For example, a salad might have several

More information

Coffee Filter Chromatography

Coffee Filter Chromatography Here is a summary of what you will learn in this section: Solutions can be separated by filtration, paper chromatography, evaporation, or distillation. Mechanical mixtures can be separated by sorting,

More information

St.Mary s Catholic High School-Dubai Name YEAR 5 SCIENCE REVISION WORKSHEET

St.Mary s Catholic High School-Dubai Name YEAR 5 SCIENCE REVISION WORKSHEET St.Mary s Catholic High School-Dubai Date..Jan,2018 Name YEAR 5 SCIENCE REVISION WORKSHEET (LIFE CYCLES of plants and animals) 1. What organ does a plant need to reproduce?.. 2. In which part of the flower

More information

THE EGG-CITING EGG-SPERIMENT!

THE EGG-CITING EGG-SPERIMENT! 1 of 5 11/1/2011 10:30 AM THE EGG-CITING EGG-SPERIMENT! Knight Foundation Summer Institute Arthurea Smith, Strawberry Mansion Middle School Liane D'Alessandro, Haverford College Introduction: Get ready

More information

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2

SPLENDID SOIL (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 (1 Hour) Addresses NGSS Level of Difficulty: 2 Grade Range: K-2 OVERVIEW In this activity, students will examine the physical characteristics of materials that make up soil. Then, they will observe the

More information

(a) (i) Choose words from the box to complete the sentence below. A snowflake falls on Stefan s nose and melts. When the snowflake melts, it changes

(a) (i) Choose words from the box to complete the sentence below. A snowflake falls on Stefan s nose and melts. When the snowflake melts, it changes Physical Changes Level 3 Stefan is on holiday in the mountains. It is snowing. (a) (i) Choose words from the box to complete the sentence below. solid liquid gas A snowflake falls on Stefan s nose and

More information

Cooking with Acids & Bases

Cooking with Acids & Bases Food Explorations Lab: Cooking with Acids & Bases STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will compare and contrast physical and chemical properties of raw vegetables and

More information

Particle model of solids, liquids and gases/ solutions

Particle model of solids, liquids and gases/ solutions Medway LEA Advisory Service Particle model of solids, liquids and gases/ solutions 7G & 7H 32 min 32 marks Q1-L3, Q2-L4, Q3-L4, Q4-L5, Q5-L5, Q6-L6 1. Some pupils carried out an investigation to find out

More information

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint

UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge Primary Checkpoint SCIENCE 0846/01 Paper 1 Examination from 2012 SPECIMEN PAPER Candidates answer on the Question Paper. Additional Materials:

More information

EGG OSMOSIS LAB. Introduction:

EGG OSMOSIS LAB. Introduction: Name Date EGG OSMOSIS LAB Introduction: Cells have an outer covering called the cell membrane. This membrane is selectively permeable; it has tiny pores or holes that allow objects to move across it. The

More information

7.2.4 Mixtures. 100 minutes. 146 marks. Page 1 of 42

7.2.4 Mixtures. 100 minutes. 146 marks. Page 1 of 42 7.2.4 Mixtures 100 minutes 146 marks Page 1 of 42 ## John ground some coffee beans into little pieces. He put them into a coffee filter and poured 800 cm 3 of boiling water over them to make a jug of coffee.

More information

Shades from Shapes. Materials Required. Task 1: Movement of Particles

Shades from Shapes. Materials Required. Task 1: Movement of Particles Vigyan Pratibha Learning Unit Shades from Shapes Materials Required Task 1: Beaker, water, ink, etc. Task 2: Wheat flour, tap water, food colour powder (green or red) available with grocer, a bowl (for

More information

Filtering and evaporation

Filtering and evaporation Filtering and evaporation How can we get clean water? STARTER Match the equipment diagrams to the correct names. Beaker Evaporating Basin Pestle and Mortar Bung Conical Flask Spatula Pipette Measuring

More information

involves separating solid in liquid mixtures where the solid particles are large, such as vegetables in water, where you want to retrieve the solid.

involves separating solid in liquid mixtures where the solid particles are large, such as vegetables in water, where you want to retrieve the solid. A mixture is formed when two or more substances are mixed physically and not chemically combined. These substances can be separated and recovered again by physical and not chemical means, although not

More information

Experiment 3: Separation of a Mixture Pre-lab Exercise

Experiment 3: Separation of a Mixture Pre-lab Exercise 1 Experiment 3: Separation of a Mixture Pre-lab Exercise Name: The amounts of sand, salt, and benzoic acid that will dissolve in 100 g of water at different temperatures: Temperature 0 C 20 C 40 C 60 C

More information

5th Grade Q2 Practice Quiz. Created by Shanbarger, Andrew D. (CCPS)

5th Grade Q2 Practice Quiz. Created by Shanbarger, Andrew D. (CCPS) 5th Grade Q2 Practice Quiz reated by Shanbarger, ndrew. (PS) ollection: Private Q1: Four students were conducting an experiment in class. They each heated a cup of water for different amounts of time,

More information

7.2.6 Filtration, Chromatography and Distillation

7.2.6 Filtration, Chromatography and Distillation 7.2.6 Filtration, Chromatography and Distillation 121 minutes 179 marks Page 1 of 51 Q1. The following diagrams show two methods of separating substances. (a) What is the name of each method? Method 1

More information

The fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide.

The fermentation of glucose can be described by the following equation: C6H12O6 2 CH3CH2OH + 2 CO2 + energy glucose ethanol carbon dioxide. SUGAR FERMENTATION IN YEAST with LQ LAB 12 B From Biology with Vernier INTRODUCTION Westminster College Yeast are able to metabolize some foods, but not others. In order for an organism to make use of

More information

Year 6 End of Year Exams Revision Questions and Mark Scheme

Year 6 End of Year Exams Revision Questions and Mark Scheme Year 6 End of Year Exams Revision Questions and Mark Scheme Q1. Ben makes a series circuit using two identical cells, a bulb and a switch to turn the bulb on and off. (a) Draw a circuit diagram of Ben

More information

89 Sugar and starch production

89 Sugar and starch production The German Patent Classification, Class 89 Page 1 89 Sugar and starch production 89a Washing, conveying and storage devices for beets and potatoes Comminution of sugar beets and sugar cane; treatment of

More information

3rd Grade Changes Assessment

3rd Grade Changes Assessment Name Date 1. Yong bought a can of soda at the pool and left the soda in the Sun while he swam. When Yong came back, the soda can was warm. What raised the temperature of his soda? A. the sound of people's

More information

COMBUSTIBLE DUST AWARENESS

COMBUSTIBLE DUST AWARENESS COMBUSTIBLE DUST AWARENESS This easy-to-use Leader s Guide is provided to assist in conducting a successful presentation. Featured are: INTRODUCTION: A brief description of the program and the subject

More information

Adapted By Kennda Lynch, Elizabeth Adsit and Kathy Zook July 26, Moooooogic!

Adapted By Kennda Lynch, Elizabeth Adsit and Kathy Zook July 26, Moooooogic! Moooooogic! Objective: Students will use the scientific method to test the difference between using whole milk and skim milk in this milk and food dye experiment. Students will explore ideas of density,

More information

Part 1: Food Coloring & Water

Part 1: Food Coloring & Water Name: Hour: Biology Unit 3-Cells Diffusion & Osmosis Lab Activities Cells use various processes of diffusion and osmosis in order to transport particles throughout a cell and across the cell membrane.

More information

Anaerobic Cell Respiration by Yeast

Anaerobic Cell Respiration by Yeast 25 Marks (I) Anaerobic Cell Respiration by Yeast BACKGROUND: Yeast are tiny single-celled (unicellular) fungi. The organisms in the Kingdom Fungi are not capable of making their own food. Fungi, like any

More information

1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution.

1. Explain how temperature affects the amount of carbohydrate (sugar) in a solution. Food Explorations Lab II: Super Solutions STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, sugar will be dissolved to make two saturated solutions. One solution will be made using heated

More information

Solubility Lab Packet

Solubility Lab Packet Solubility Lab Packet **This packet was created using information gathered from the American Chemical Society s Investigation #4: Dissolving Solids, Liquids, and Gases (2007). It is intended to be used

More information

Dry Ice Rainbow of Colors Weak Acids and Bases

Dry Ice Rainbow of Colors Weak Acids and Bases Dry Ice Rainbow of Colors Weak Acids and Bases SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and

More information

Make & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION

Make & Taste DAIRY. Lesson Activity. Butter (Grades 3-5) LESSON OVERVIEW: LESSON OBJECTIVES: LESSON MATERIALS NEEDED: ACADEMIC INTEGRATION Lesson Activity LESSON OVERVIEW: During this lesson, students will be introduced to both the history and science behind the process of turning heavy whipping cream (which comes from milk) into butter.

More information

(a) Dead-end/conventional filtration fluid flow perpendicular to the filter medium. (b) Crossflow filtration fluid flow parallel to the filter

(a) Dead-end/conventional filtration fluid flow perpendicular to the filter medium. (b) Crossflow filtration fluid flow parallel to the filter FILTRATION (a) Dead-end/conventional filtration fluid flow perpendicular to the filter medium. (b) Crossflow filtration fluid flow parallel to the filter medium. Filtration Generally carry out in the early

More information

Introduction. 12 CO H 2 O = C 12 H 22 O O 2 carbon dioxide + water = sucrose + oxygen

Introduction. 12 CO H 2 O = C 12 H 22 O O 2 carbon dioxide + water = sucrose + oxygen Sugar cane Introduction What we call sugar, the chemist knows as 'sucrose', one of the family of sugars otherwise known as saccharides in the grouping called carbohydrates Sucrose, C 12 H 22 O 11, is a

More information

2009 Australian & New Zealand Winemakers P/L

2009 Australian & New Zealand Winemakers P/L 2009 Australian & New Zealand Winemakers P/L TECHNICAL ARTICLE Seital Centrifuge: Supreme Clarification For Today s Environment The Seital range of centrifuges represents over 20 years of development and

More information

Dry Ice Color Show Dry Ice Demonstrations

Dry Ice Color Show Dry Ice Demonstrations Dry Ice Color Show Dry Ice Demonstrations SCIENTIFIC Introduction Add a small piece of solid carbon dioxide to a colored indicator solution and watch as the solution immediately begins to boil and change

More information

Enzymes in Industry Time: Grade Level Objectives: Achievement Standards: Materials:

Enzymes in Industry Time: Grade Level Objectives: Achievement Standards: Materials: Enzymes in Industry Time: 50 minutes Grade Level: 7-12 Objectives: Understand that through biotechnology, altered enzymes are used in industry to produce optimal efficiency and economical benefits. Recognize

More information

Biology 30S Unit #1 Wellness & Homeostasis

Biology 30S Unit #1 Wellness & Homeostasis Biology 30S Unit #1 Wellness & Homeostasis Passive Transport Investigation So far we have looked at some basic cell physiology. The following investigation is designed to help you visualize the three major

More information

Separation of a Mixture

Separation of a Mixture Separation of a Mixture The isolation of pure components of a mixture requires the separation of one component from another. Chemists have developed techniques for doing this. These methods take advantage

More information

Post-Harvest-Multiple Choice Questions

Post-Harvest-Multiple Choice Questions Post-Harvest-Multiple Choice Questions 1. Chilling injuries arising from the exposure of the products to a temperature a. above the normal physiological range b. below the normal physiological range c.under

More information

Hog Roast. This is a large project, for which you will need specialist equipment and skill.

Hog Roast. This is a large project, for which you will need specialist equipment and skill. Hog Roast What you will need This is a large project, for which you will need specialist equipment and skill. Sheet steel (around 1mm thick) Square section, steel tubing (around 25mm sides) for framing

More information

Section 1.1 Classifying Matter. Classification by Composition: What is stuff made of?

Section 1.1 Classifying Matter. Classification by Composition: What is stuff made of? READ p.14-23 Section 1.1 Classifying Matter 7.1 Classification by Composition: What is stuff made of? Qualitative: Expresses Composition Quantitative: Uses Measurements carbon hydrogen oxygen 42% carbon

More information

The Design and Marketing of a 300 Kilogram Coffee Roaster

The Design and Marketing of a 300 Kilogram Coffee Roaster The Design and Marketing of a 300 Kilogram Coffee Roaster Marketing: Karolyn Bolay Business: Kelsey Hubbard Team Leader/Engineer: Brittany Looke Engineer: Mark Marshall Engineer: Nathan Moyer US Roaster

More information

Desktop Hand Warmers I use these because I work on my computer and I often need to warm up my hands. I tend to fumble the keys when my hands are cold.

Desktop Hand Warmers I use these because I work on my computer and I often need to warm up my hands. I tend to fumble the keys when my hands are cold. Desktop Hand Warmers I use these because I work on my computer and I often need to warm up my hands. I tend to fumble the keys when my hands are cold. The Tea Cup Hand Warmer Get a teacup or tea mug with

More information

The grade 5 English science unit, Solutions, meets the academic content standards set in the Korean curriculum, which state students should:

The grade 5 English science unit, Solutions, meets the academic content standards set in the Korean curriculum, which state students should: This unit deals with how solids dissolve in liquids and what affects their dissolution. By studying the dissolution process and related factors, students develop an interest in and curiosity about solutions.

More information

Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the

Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the C ULINARY ARTS Nutrition 1 amino acids The chemical building blocks of proteins. 2 ascorbic acid Vitamin C 3 BMR Basal metabolism, or the rate of energy use by the body for automatic processes. 4 calcium

More information

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers.

STUDENT NAME DATE. Science Grade 3. Read each question and choose the best answer. Be sure to mark all of your answers. FORMATIVE MINI ASSESSMENTS Third Grading Period 2010-11 March 21-24 STUDENT NAME DATE Science Grade 3 Read each question and choose the best answer. Be sure to mark all of your answers. 1 Which substance

More information

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon?

Objective: To observe fermentation and discuss the process. Problem: Will yeast give off significant amounts of gas to inflate a balloon? Fermentation Lab: Yeast Reproduction Lab ( unicellular) Objective: To observe fermentation and discuss the process. Your Lab: In this lab you will test for the production of carbon dioxide as a waste product

More information

Nutritive Value. Vitamins 0.3% A, D, B 1, B 2. Protein 3.5% Minerals 0.7% Ca, P, K, Mg, I. Fat 4% MILK. Carbohydrate 4.

Nutritive Value. Vitamins 0.3% A, D, B 1, B 2. Protein 3.5% Minerals 0.7% Ca, P, K, Mg, I. Fat 4% MILK. Carbohydrate 4. Milk 1 Nutritive Value Protein 3.5% Vitamins 0.3% A, D, B 1, B 2 Fat 4% Minerals 0.7% Ca, P, K, Mg, I Carbohydrate 4.5% MILK Water 87% 2 Fat Calcium Full fat milk 4% 124mg Low fat milk 1.6% 124mg Skimmed

More information

Y9 EXAM. Mostly on Science techniques!

Y9 EXAM. Mostly on Science techniques! Y9 EXAM Mostly on Science techniques! SCIENTIFIC PROCESS Put all these parts of an experimental method into the correct order! METHOD CONCLUSION APPARATUS RESULTS TABLE GRAPH RISK ASSESSMENT HYPOTHESIS

More information

Open Very Carefully - Salt Water Experiment

Open Very Carefully - Salt Water Experiment Open Very Carefully - Salt Water Experiment SCN1-16a Salt Water Crocodiles can live in both the salty ocean and freshwater rivers! How do they do this? How do salt and freshwater differ? Let s find out

More information

CHEM Experiment 4 Introduction to Separation Techniques I. Objectives

CHEM Experiment 4 Introduction to Separation Techniques I. Objectives 1 CHEM 0011 Experiment 4 Introduction to Separation Techniques I Objectives 1. To learn the gravity filtration technique 2. To learn the suction filtration technique 3. To learn about solvent extraction

More information

Mastering Measurements

Mastering Measurements Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific

More information

Solar Convection. What causes solar granules on the Sun?

Solar Convection. What causes solar granules on the Sun? Solar Convection What causes solar granules on the Sun? Description Use hot and cold water to see how fluids at different temperature move around in convection currents. Age Level: 10 and up Materials

More information

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D. Overview: This lesson is a group of activities that may be used

More information

Paper Chromatography and Steam Distillation of Orange Oil EVERY STUDENT MUST BRING AN ORANGE TO LAB FOR THIS EXPERIMENT! Equipment

Paper Chromatography and Steam Distillation of Orange Oil EVERY STUDENT MUST BRING AN ORANGE TO LAB FOR THIS EXPERIMENT! Equipment Paper Chromatography and Steam Distillation of Orange Oil EVERY STUDENT MUST BRING AN ORANGE TO LAB FOR THIS EXPERIMENT! Equipment You will need a 600 ml beaker, a 50 ml graduated cylinder, 4 Expo Wet

More information

TOTAL Borderline check SCIENCE KEY STAGE LEVELS TEST B TEST B. First Name. Last Name. School

TOTAL Borderline check SCIENCE KEY STAGE LEVELS TEST B TEST B. First Name. Last Name. School SCIENCE KEY STAGE 2 2006 TEST B LEVELS 3 5 PAGE 5 7 9 11 13 15 17 19 TOTAL Borderline check MARKS TEST B First Name Last Name School INSTRUCTIONS Read this carefully. You have 45 minutes for this test.

More information

Module 6: Overview of bakery machinery: mixers, forming machines and ovens.

Module 6: Overview of bakery machinery: mixers, forming machines and ovens. Paper No. 09 Paper Title: Bakery and Confectionery Technology Module 6: Overview of bakery machinery: mixers, forming machines and ovens. Introduction Bakery units can be classified as manual, semi-automatic

More information

Egg-cellent Osmosis Lab

Egg-cellent Osmosis Lab -cellent Osmosis Lab Background: Some chemicals can pass through the cell membrane while others cannot. Not all chemicals are able to pass through a cell membrane with equal ease. The cell membrane determines

More information

Award Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015

Award Winning Canning. Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015 Award Winning Canning Brenda Hill, Ph.D. Family Consumer Science Educator Cleveland County Extension 2015 Fairs, Festivals and Special Events Objectives for conducting & judging competition events: To

More information

Head Start STREAM Kit Activities

Head Start STREAM Kit Activities Head Start STREAM Kit Activities 1 Engineering Cycle Questions for Activities: What would happen if Tell me about What does this remind you of How does it make you feel? What is different? What is the

More information

Separating the Components of a Mixture

Separating the Components of a Mixture Separating the Components of a Mixture Introduction: Mixtures are not unique to chemistry; we encounter them on a daily basis. The food and drinks we consume, the fuel we use in our vehicles, building

More information

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients

HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE FUNCTIONAL PROPERTIES OF INGREDIENTS. Functional Properties of Ingredients HEALTH & FOOD TECHNOLOGY HIGHER FOOD PRODUCT DEVELOPMENT THE PROPERTIES OF INGREDIENTS ANDERSON HIGH SCHOOL HIGHER HEALTH & FOOD TECHNOLOGY Page 1 Page Aeration 3,4,5 Binding 3 Caramelisation 4 Coagulation

More information

WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer

WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer CPC - C12G - 2017.08 C12G WINE; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF (beer C12C) Relationships with other classification places C12H deals only with pasteurisation, sterilisation, preservation,

More information

LIGHTEN UP CREATE THE PERFECT LIGHT ROAST R U L I N A S R O G T H E P H O T O S B Y K E N T H A N S O N

LIGHTEN UP CREATE THE PERFECT LIGHT ROAST R U L I N A S R O G T H E P H O T O S B Y K E N T H A N S O N R U L I N G T H E R O A S T LIGHTEN UP CREATE THE PERFECT LIGHT ROAST B Y W I L L E M J. B O O T P H O T O S B Y K E N T H A N S O N IMAGINE THAT consumers and specialty coffee aficionados around North

More information

Cambridge International Examinations Cambridge International General Certificate of Secondary Education

Cambridge International Examinations Cambridge International General Certificate of Secondary Education Cambridge International Examinations Cambridge International General Certificate of Secondary Education *8122929106* ENVIRONMENTAL MANAGEMENT 0680/11 Paper 1 October/November 2015 1 hour 30 minutes Candidates

More information

TECHNOLOGIES DEMONSTRATED AT ECHO: BRIQUETTE PRESSES FOR ALTERNATE FUEL USE

TECHNOLOGIES DEMONSTRATED AT ECHO: BRIQUETTE PRESSES FOR ALTERNATE FUEL USE Copyright 2001 TECHNOLOGIES DEMONSTRATED AT ECHO: BRIQUETTE PRESSES FOR ALTERNATE FUEL USE BY JASON DAHLMAN WITH CHARLIE FORST Published 2001 AN ECHO TECHNICAL NOTE INTRODUCTION Briquettes made from materials

More information

Chapter 4. Basic Principles of Cooking and Food Science. Copyright 2011 by John Wiley & Sons, Inc. All Rights Reserved

Chapter 4. Basic Principles of Cooking and Food Science. Copyright 2011 by John Wiley & Sons, Inc. All Rights Reserved Chapter 4 Basic Principles of Cooking and Food Science Copyright 2011 by John Wiley & Sons, Inc. All Rights Reserved No written recipe can be 100 percent accurate. The judgment of the cook is still the

More information

Molecular Gastronomy: The Chemistry of Cooking

Molecular Gastronomy: The Chemistry of Cooking Molecular Gastronomy: The Chemistry of Cooking We re surrounded by chemistry each and every day but some instances are more obvious than others. Most people recognize that their medicine is the product

More information

Natural Oil Preparation and Processing

Natural Oil Preparation and Processing Natural Oil Preparation and Processing Tony O Lenick Siltech LLC Oil extracted from the pressing of seeds contains many ingredients, some desirable and others undesirable. Crude oil is processed to separate

More information

Setting up your fermentation

Setting up your fermentation Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about

More information

Slide 1. Slide 2. Slide 3

Slide 1. Slide 2. Slide 3 Slide 1 Our Learning Garden Grade 4 Lesson 1 4 Lesson Summary Lesson 1 Begins examining the concept of heliotropism (sunflowers follow the sun) and exploring how solar panels mirror the behavior of sun

More information

SORTING SOLUTIONS. DESIGN CHALLENGE Design a multitiered chute that can sort different sizes and shapes of pasta into separate containers.

SORTING SOLUTIONS. DESIGN CHALLENGE Design a multitiered chute that can sort different sizes and shapes of pasta into separate containers. SORTING SOLUTIONS Grades 3 5, 6 8, 9 12 30 60 minutes DESIGN CHALLENGE Design a multitiered chute that can sort different sizes and shapes of pasta into separate containers. MATERIALS Supplies and Equipment

More information

1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations.

1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations. Food Explorations Lab III: Maintaining Mass STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will make qualitative and quantitative observations as you test three possible methods

More information

Bread. Guided Inquiry Activity #27

Bread. Guided Inquiry Activity #27 Bread Model 1: Wheat flour is ~70-80% starch and 7-15% protein. Surprisingly, it is that relatively small percentage of protein that makes it possible for wheat flour to turn into bread. Differences in

More information

Knowledge booklet- Chicken products

Knowledge booklet- Chicken products YEAR 9 FOOD PREPARATION At the end of this unit you will have an assessment. 50% = The quality of your dishes cooked, with regard to hygiene and safety. 50% = The information you have learnt. Knowledge

More information

SPRING GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH

SPRING GRADE. Edible SCHOOL GARDEN. Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH 4 SPRING GRADE Edible SCHOOL GARDEN Program WORKBOOK STUDENT: VERSION: AUGUST 2016 JHU CAIH The Champion Cheer! We drink WATER cause it s fun, feels good, and makes us strong! We enjoy FRUITS AND VEGGIES

More information

INTRODUCTION TO CUSTOM FABRICATED STRAINERS

INTRODUCTION TO CUSTOM FABRICATED STRAINERS INTRODUCTION TO CUSTOM FABRICATED STRAINERS Nothing Too Big, Too Small or Too Special When unwanted solid material has to be removed from flowing fluids in order to protect equipment, a HAYWARD Strainer

More information

Making Ethanol 1 of 22 Boardworks Ltd 2012

Making Ethanol 1 of 22 Boardworks Ltd 2012 Making Ethanol 1 of 22 Boardworks Ltd 2012 2 of 22 Boardworks Ltd 2012 What is ethanol? 3 of 22 Boardworks Ltd 2012 Ethanol is a type of alcohol. Alcohols are a group of organic compounds that contain

More information

Mix the Old with the New

Mix the Old with the New Mix the Old with the New Chefs in busy restaurants do a lot of different things. They check the inventory of ingredients used for each popular dish. They may supervise a kitchen staff, making sure their

More information

Done by Margarethe Chapelle (Oenocristal)

Done by Margarethe Chapelle (Oenocristal) Results of the Sensitive Crystallization Test obtained after bottling Kombucha tea in a standard bottle and in a Vitbot bottle, and comparison of the results (with second fermentation in the bottle) Done

More information

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle

Recommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle OVERVIEW: DESIGNED TO INTRODUCE THE INTERMEDIATE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED TO PRODUCE GREAT BREWED COFFEE AND UNDERSTAND HOW TO CHART DIFFERENT BREW STYLES. COURSES DETAILING THE INFORMATION

More information

Equipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized

Equipment. Quantity. Storage. Make sure workstations, cutting boards, and utensils are clean and sanitized Equipment Make sure workstations, cutting boards, and utensils are clean and sanitized Quantity Only remove as much food from the cooler as you can prep in a short period of time Storage Return prepped

More information

Properties of Water. reflect. look out! what do you think?

Properties of Water. reflect. look out! what do you think? reflect Water is found in many places on Earth. In fact, about 70% of Earth is covered in water. Think about places where you have seen water. Oceans, lakes, and rivers hold much of Earth s water. Some

More information

Coffee Roasting Using Gene Café (GC) - Tips and Techniques

Coffee Roasting Using Gene Café (GC) - Tips and Techniques Coffee Roasting Using Gene Café (GC) - Tips and Techniques By Ronald Bito-on Copyright 2008 Avacuppa Pty Ltd Softcopy Version A softcopy version of this article (in PDF format) is available for download

More information

Problem: What effect does an increase in concentration and temperature have on the rate of diffusion?

Problem: What effect does an increase in concentration and temperature have on the rate of diffusion? DIFFUSION DRY LAB I. Analyzing a Laboratory Investigation INTRODUCTION - Background: Define Diffusion: 6th hour Bio did an experiment to find out how concentration and temperature effect the rate of diffusion.

More information

QWIK-FLO SUGARS.

QWIK-FLO SUGARS. www.asr-group.com 1 INTRODUCING QWIK-FLO Produced by our unique co-crystallisation process, Qwik-Flo Sugars are ASR Group s answer to many problems faced by food manufacturers. Providing solutions for

More information

Fizz Boom Read! Activity Book 2014

Fizz Boom Read! Activity Book 2014 Fizz Boom Read! Activity Book 2014 Science is everything! Read a book to find the tools that help us understand why things work and how to make things happen. Take a look in this book to take the lead

More information

For Jura parts, repairs & tech support, contact: Services Unlimited, Inc./ Parts Guru

For Jura parts, repairs & tech support, contact: Services Unlimited, Inc./ Parts Guru For Jura parts, repairs & tech support, contact: Services Unlimited, Inc./ Parts Guru 209 Walnut street, Lansdale, PA 19446 Phone: 215-362-7000 Fax: 215-361-7434 email: sales@partsguru.com Online store

More information

1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations.

1. Determine methods that can be used to form curds and whey from milk. 2. Explain the Law of Conservation of Mass using quantitative observations. Food Explorations Lab: Maintaining Mass STUDENT LAB INVESTIGATIONS Name: Lab Overview In this investigation, you will make qualitative and quantitative observations as you test three possible methods of

More information

Micro Casa Semiautomatica

Micro Casa Semiautomatica Micro Casa Semiautomatica Training Manual Contents Overview 1 Models 1 Specifications 1 Features 1 Available accessories 1 Package contents 2 Semiautomatic parts 3 Assembly 4 Operating instructions 4 Starting

More information

A Salty Solution " " Consider This! Why do road crews put salt on roads in the winter to keep them safe?

A Salty Solution   Consider This! Why do road crews put salt on roads in the winter to keep them safe? A Salty Solution Consider This! Why do road crews put salt on roads in the winter to keep them safe? The answer to the above question can be answered by studying how ice cream is made. How great is that?

More information

Eukaryotes! Copyright 2010 Ryan P. Murphy

Eukaryotes! Copyright 2010 Ryan P. Murphy Eukaryotes! Copyright 2010 Ryan P. Murphy Animals, Plants, and Fungi are all descended from primitive Protists. \ \ \ \ \ \ \ \ The name Protista means "the very first", There are thousands and thousands

More information

Today for tomorrow. Tradition Reliability Quality TORNADO. Maize pickers. Maize pickers from a group of machines for gathering in maize

Today for tomorrow. Tradition Reliability Quality TORNADO. Maize pickers. Maize pickers from a group of machines for gathering in maize Today for tomorrow. Tradition Reliability Quality TORNADO Maize pickers Maize pickers from a group of machines for gathering in maize TORNADO Tornados are drawn maize pickers used for picking all sorts

More information

High School Gardening Curriculum Outline:

High School Gardening Curriculum Outline: High School Gardening Curriculum Outline: Part One: Preparing for a Garden Lesson 1: MyPlate and Plant Basics Lesson 2: Where, What, and When of Planning a Garden Part Two: Making Your Garden a Reality

More information

Making a Mug of Tea By Matthew Munro

Making a Mug of Tea By Matthew Munro Making a Mug of Tea By Matthew Munro Tea has been Britain s favourite beverage since the middle 18th century. Drinking tea has a number of benefits; it is a healthy option that provides significant amounts

More information

Unit Test: Nature of Science

Unit Test: Nature of Science Unit Test: Nature of Science Some questions (c) 2015 by TEKS Resource System. Some questions (c) 2015 by Region 10 Educational Service enter. Page 2 1 Students who participated in a frog dissection investigation

More information

Chapter 5 SEPARATION OF SUBSTANCES

Chapter 5 SEPARATION OF SUBSTANCES Chapter 5 SEPARATION OF SUBSTANCES Subjective Type Exercises A. Very Short Answer Questions 1. We observe different instances of separation of materials. How will you separate the following? (a) Tea leaves

More information

Types of Sanitizers. Heat, w/ water or steam to saturate effect

Types of Sanitizers. Heat, w/ water or steam to saturate effect Types of Sanitizers Heat, w/ water or steam to saturate effect Very effective anti-microbial, except some encysted forms Exposure time critical Non-corrosive, but energy intensive Chemical Effectiveness

More information

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream

Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream Lab 2. Drug Abuse. Solubility and Colligative Properties of Solutions: Coffee, Soda, and Ice Cream How do I make a stronger cup of coffee? How do I make ice cream? Prelab Spend 5 minutes doing the following

More information

Investigating solutions

Investigating solutions Investigating solutions Part A: saturated solutions Sugar dissolved in water is an important component of soft drinks. You are going to investigate just how much sugar can be dissolved in water. sugar

More information