Carbon Molecules Lab Activity (Chapter 2.3) clone
By Kathy Egbert
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Last updated about 6 years ago
21 Questions
Some of the methods used to clean up oil spills are:
Some of the methods used to clean up oil spills are:
An oleophilic surfactant means that it "loves" oil and adheres to it.
An oleophilic surfactant means that it "loves" oil and adheres to it.
After the demonstration, you will have an opportunity to feel the oil-saturated
polymer. Describe how the polymer feels? Describe its odor.
After the demonstration, you will have an opportunity to feel the oil-saturated
polymer. Describe how the polymer feels? Describe its odor.
The original potato chip bag is smooth and forms an even rectangular shape.
The original potato chip bag is smooth and forms an even rectangular shape.
After the heat treatment, the potato chip bag is wrinkled, hard and brittle, and
less than a fourth of its original size.
After the heat treatment, the potato chip bag is wrinkled, hard and brittle, and
less than a fourth of its original size.
The layer of the potato chip bag that has the advertising print on it for the
product is still readable after the heat treatment.
The layer of the potato chip bag that has the advertising print on it for the
product is still readable after the heat treatment.
Which of the following best describes the consistency of the products in the
Ziplock bag?
Which of the following best describes the consistency of the products in the
Ziplock bag?
Based on what you know about polymers, predict whether the polymer can hold an
additional 100 ml of water.
Based on what you know about polymers, predict whether the polymer can hold an
additional 100 ml of water.
Using this information about how salt is attached to the polymer, predict what will happen when you add salt to the mixture causing a change in the concentration gradient.
Using this information about how salt is attached to the polymer, predict what will happen when you add salt to the mixture causing a change in the concentration gradient.
The polymer mixture changed from its semi-solid state back to a more liquid
state.
The polymer mixture changed from its semi-solid state back to a more liquid
state.
After observing what happened when salt was added to the polymer, theorize about
what might happen to a urine-filled baby's diaper if left on an ocean beach
where it would get wet.
After observing what happened when salt was added to the polymer, theorize about
what might happen to a urine-filled baby's diaper if left on an ocean beach
where it would get wet.
Ocean water is very salty.
When the salt was added and the polymer solution became more runny, chemical
bonds must have been broken in the reaction.
When the salt was added and the polymer solution became more runny, chemical
bonds must have been broken in the reaction.
Describe how the sand felt out of the water.
Describe how the sand felt out of the water.
Describe how the sand felt in the water.
Describe how the sand felt in the water.
Predict how long it will take for the bubble to break.
Predict how long it will take for the bubble to break.
What was the actual time it took for the bubble to break?
What was the actual time it took for the bubble to break?
Create a hypothesis before you begin this experiment. If fats break bonds, then
...............fat content will make the reaction occur .........
Create a hypothesis before you begin this experiment. If fats break bonds, then
...............fat content will make the reaction occur .........
There was no significant movement when the dry Q-tip was placed in the center of
the plate of milk.
There was no significant movement when the dry Q-tip was placed in the center of
the plate of milk.
Because we had a control that showed there was no movement when the dry Q-tip
broke the surface tension of the milk, we can claim that the movement was caused
by the lipids (fats) breaking water and protein bonds in the milk.
Because we had a control that showed there was no movement when the dry Q-tip
broke the surface tension of the milk, we can claim that the movement was caused
by the lipids (fats) breaking water and protein bonds in the milk.
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