Download Foods II Vocabulary 2.01 Chemistry – The study of the makeup

Foods II Vocabulary
2.01
1. Chemistry – The study of the makeup, structure, and properties of substances and the changes
that occur to them.
2. Matter – Anything that occupies space and has mass.
3. Atom – The smallest unit of any elemental substance that maintains the characteristics of that
substance.
4. Element – A substance that contains only one kind of atom.
5. Atomic Number – The number of protons in the nucleus of each atom of an element.
6. Atomic Mass – Approximately the sum of the masses of all protons and neutrons in an atom.
7. Atomic Mass Unit – A measure approximately equal to the mass of one proton or neutron.
8. Compound – A substance in which two or more elements have been chemically combined.
9. Molecule – The basic unit of any compound.
10. Chemical Formula – A combination of symbols that represents the elements that make up a
compound.
11. Physical Change – A transformation of a substance involving a shift in shape, physical state,
size, or temperature without a shift in chemical identity.
12. Phase Change – A physical change in the visible structure of matter without changing the
molecular structure.
13. Energy – The ability to do work.
14. Potential Energy – Energy that is stored; the energy of position; the measure of work done.
15. Kinetic Energy – The energy of motion.
16. External Energy – Energy applied to an object by another source.
17. Internal Energy – Energy within an object.
18. Mechanical Energy – The total kinetic and potential energy of a system.
19. Chemical Energy – Energy generated by the forming and breaking of chemical bonds during a
chemical change.
20. Endothermic Reaction – A reaction whose products have less total heat than the reactants.
21. Exothermic Reaction – A reaction during which energy is released.
22. Electrical Energy – Energy produced by the movement of electrons.
23. Radiant Energy - Energy transmitted in the form of waves through space or some medium.
24. Microwave – A low-frequency electromagnetic wave of radiant energy.
25. Heat – An energy transfer from one body to another caused by a temperature difference
between the two bodies.
26. Heat Capacity – The ability of a substance to absorb heat.
27. Specific Heat – The ability of a substance to absorb or transfer heat as compared to water’s
ability to absorb or transfer heat.
28. Temperature – The measure of the average kinetic energy of a group of individual molecules;
an indirect measure of molecular motion.
29. Conduction – A transfer of heat energy through matter from particle-to-particle collisions.
30. Convection – A transfer of heat energy by the motion of fluids, such as water or air.
31. Latent Heat of Fusion – The energy needed to melt of freeze a substance.
32. Evaporation – The phase change when a substance changes from a liquid to a gas.
33. Vaporization – The phase change when a substance changes from a liquid to a gas.
34. Condensation – The phase change when a substance changes from a gas to a liquid.
35. Liquefaction – The phase change when a substance changes from a gas to a liquid.
36. Latent Heat of Vaporization – The energy needed to evaporate or condense a substance.
37. Latent Heat – The energy needed to complete the rearranging of molecules that occurs at the
point of a phase change of a substance.
38. Sublimation – Changing a substance directly from a solid phase to a gas phase.
Name: _______________
Period/Block: __________
Date: _________________
Questions and Answers on the Periodic Table
1. How many elements are in the periodic table?
2. Describe each of the four pieces of information presented in the block below.
Oxygen
8
O
15.99
3. Identify all of the elements that make up these common food substances?
Salt (NaCl)
________________________________________
Water (H20)
________________________________________
Baking soda (NaHCO3)
________________________________________
Cream of tartar (KC4H5O6) ________________________________________
Sugar (C12H22O11)
________________________________________
Ethanol C2H5OH)
________________________________________
Brainstorming Physical Changes to Food
BACKGROUND: There are three physical changes that affect food – change in shape and/or size, change in
phase, and/or change in the temperature without changing its chemical identity. Identify what change, if any,
could be made to the food without altering the chemical identity.
FOOD
Watermelon
Milk
Ice cream
Bread
Solid shortening
Peanuts
Carrots
Sugar
Meat
Fruit Juice
SHAPE/SIZE
PHASE
TEMPERATURE
Graphic Organizer – Matter Power Point
Name:
Matter
Energy & Heat Transfer Power Point Notes
Name:
Energy
(5 Types)
Three Ways Heat is Transferred
Conduction
Convection
Radiation
Physical Changes Power Point Notes
Name:
Physical Changes are crucial in:
Physical Properties
Thermodynamics
Heat Transfer
Microwave
Physical Changes To Matter
Changing its
shape or size
Changing the
Temperature
Changing Phase