Food Science Chapter 7

Match the following

• Electrons are shared equally.

• anhydrous

• Unequal sharing of electrons.

• polar covalent bond

• Weak attraction between positive and neg

• hydrogen bond

• Free of water.

• nonpolar covalent bond

• Water that is tied to the structure

• bound water

The chemical formula for water is ____.

• HO

• H2O

• H2O2

• H3O

____ bonds are formed within a water molecule.

• Intermolecular

• Hydrogen

• Nonpolar covalent

• Polar covalent

Which of the following is not a property of water?

• It is an excellent solvent.

• It contains weak hydrogen bonds.

• It is a nonpolar molecule.

• It has a greater surface tension than most compounds.

In which state is water most dense?

• Gas.

• Liquid.

• Solid.

• Texas.

The boiling point of water at sea level is ____.

• 100°F

• 100°C

• 32°F

• 32°C

Impurities in water ____.

• are more likely in cold than hot water

• can change the physical and chemical characteristics of water

• do not affect the way water reacts in mixtures

• are only a concern to the beverage industry

Water makes a good medium for cooking food because ____.

• most foods dissolve in it

• its temperature will steadily climb as cooking progresses

• heat is transferred throughout by conduction and convection

• its polarity creates increased surface tension

An advantage of cooking in steam is ____.

• it is faster than boiling when pressure is added

• foods are more flavorful

• foods are more nutritious

• All of the above.

When salt and sugar are added to water, ____.

• the boiling point is higher and the freezing point is lower

• the boiling point and the freezing point are lower

• the boiling point stays the same and the freezing point is lower

• there are no changes in the boiling and freezing points