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4. Eggs subjected to an isotonic solution will have a measured circumference that: a. decreased b. almost the same c. increased d. there was no way to evaluate changes

4. Eggs subjected to an isotonic solution will have a measured circumference that: a. decreased b. almost the same c. increased d. there was no way to evaluate changes

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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4. Eggs subjected to an isotonic solution will have a measured circumference that: a. decreased b. almost the same c. increased d. there was no way to evaluate changes 5. When the egg was placed in the distilled water solution in which direction did molecules move? a. The water molecules moved in the egg. b. The water molecules moved out of the egg. c. The solutes in the egg moved out of the egg. d. The solutes present in the water moved inside the egg. 6. On what evidence do you base your answer in #5? a. The molecules moved out, because the size of the egg decreased. b. The molecules moved in, because the size of the egg increased. c. The molecules moved in, because the size of the egg decreased. d. The molecules moved out, because the size of the egg increased. 7. How do you explain the volume of liquid remaining when the egg was removed from the 1 cup syrup solution? a. The solution remained the same since the concentration is balanced. b. Equilibrium was not reached resulting to increase in volume. c. The solution increased in volume since the solute concentration in the syrup is greater than inside the cell. d. Equilibrium was reached when the volume of the solution decreased. 8. Why are fresh vegetables sprinkled with water at markets? a. Vegetables will have lower temperature when water is sprinkled. b. Water will diffuse into the vegetables and keep them plump and allow them look fresh. c. Water will move out of the cell making it crispier. d. Water adds weight in the vegetables. 9. Vinegar is made of acetic acid and water. Explain how it was able to remove the calcium shell. Calcium carbonate is water soluble, thus is dissolved in acetic acid and water. The reaction of the acetic acid and calcium carbonate of the egg shell produces calcium acetate and carbonic acid, which then decomposes into water and carbon dioxide. Calcium present in shells can easily react with acetic acid forming acids that makes the egg become rubbery and the shell becomes flexible. Acetic acid reacts with the carbons present in the shells and making the shell break and dissolve in water. a. b. с. d.
Transcribed Image Text:4. Eggs subjected to an isotonic solution will have a measured circumference that: a. decreased b. almost the same c. increased d. there was no way to evaluate changes 5. When the egg was placed in the distilled water solution in which direction did molecules move? a. The water molecules moved in the egg. b. The water molecules moved out of the egg. c. The solutes in the egg moved out of the egg. d. The solutes present in the water moved inside the egg. 6. On what evidence do you base your answer in #5? a. The molecules moved out, because the size of the egg decreased. b. The molecules moved in, because the size of the egg increased. c. The molecules moved in, because the size of the egg decreased. d. The molecules moved out, because the size of the egg increased. 7. How do you explain the volume of liquid remaining when the egg was removed from the 1 cup syrup solution? a. The solution remained the same since the concentration is balanced. b. Equilibrium was not reached resulting to increase in volume. c. The solution increased in volume since the solute concentration in the syrup is greater than inside the cell. d. Equilibrium was reached when the volume of the solution decreased. 8. Why are fresh vegetables sprinkled with water at markets? a. Vegetables will have lower temperature when water is sprinkled. b. Water will diffuse into the vegetables and keep them plump and allow them look fresh. c. Water will move out of the cell making it crispier. d. Water adds weight in the vegetables. 9. Vinegar is made of acetic acid and water. Explain how it was able to remove the calcium shell. Calcium carbonate is water soluble, thus is dissolved in acetic acid and water. The reaction of the acetic acid and calcium carbonate of the egg shell produces calcium acetate and carbonic acid, which then decomposes into water and carbon dioxide. Calcium present in shells can easily react with acetic acid forming acids that makes the egg become rubbery and the shell becomes flexible. Acetic acid reacts with the carbons present in the shells and making the shell break and dissolve in water. a. b. с. d.
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