Week 17 Notebook Quiz: Heat Transfer and Insulation Concepts

What is the primary source of energy in food?

• Chemical bonds in molecules
• The breakdown of vitamins
• Sunlight stored in food
• Heat absorbed during cooking

Tags

NGSS.MS-LS1-6

NGSS.MS-LS1-7

What is the purpose of calorimetry?

• To measure energy in foods
• To determine specific heat of a material
• To calculate mass changes during heating
• To measure temperature in the air

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NGSS.MS-PS3-3

NGSS.MS-PS3-4

Which unit is used to measure food energy?

• Degree Celsius
• Calorie
• Joule
• Liter

What is specific heat?

• The measure of thermal conductivity
• The total heat a material can hold
• The speed at which heat transfers
• The energy required to raise 1g of a substance by 1°C

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NGSS.MS-PS3-4

Why does water heat up more slowly than metal?

• Water has a high specific heat
• Metal conducts heat better
• Water has lower density
• Metal absorbs more energy

What does an R-value indicate?

• Resistance to heat flow
• How fast a material heats up
• The thermal energy a material can store
• The energy needed to break chemical bonds

What is the main mechanism by which foil reflects heat?

• Conduction
• Convection
• Radiation
• Evaporation

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NGSS.MS-PS4-2

How does trapping air improve insulation?

• Air slows down convection
• Air conducts heat more effectively
• Air adds weight to the material
• Air increases specific heat

Tags

NGSS.MS-PS3-3

What does a high specific heat mean for a material?

• It heats up quickly
• It requires more energy to change temperature
• It transfers heat faster
• It has better conductivity

Tags

NGSS.MS-PS3-3

What type of energy is stored in food?

• Thermal energy
• Chemical energy
• Kinetic energy
• Potential energy