3.2 MCAS Question Check

1.

• 20°C

• 30°C

• 40°C

• 50°C

2.

• Steam rises from a cup of coffee.

• Light from the Sun travels to Earth.

• An electric heater blows warm air throughout a room.

• The metal handle of a pan on an electric stove heats up.

3.

• below 40°C

• between 40°C and 75°C

• exactly 75°C

• between 75°C and 100°C

4.

• electromagnetic waves

• fluid motion

• mechanical waves

• particle contact

5.

• condensation

• convection

• evaporation

• radiation

6.

• when the steel rod reaches 65°C

• when the water reaches its boiling point

• when the steel rod reaches 10°C and the water reaches 120°C

• when the steel rod and the water reach the same temperature

7.

• radiation then conduction

• radiation then convection

• conduction then radiation

• convection then radiation

8.

• The temperature of the chocolate will decrease because it is transferring to the spoon.

• The temperature of the spoon will increase because heat is transferring from the chocolate to the spoon.

• The temperature of the air will increase by a very small amount because heat is transferring from the chocolate to the air.

• The temperature of the chocolate will increase because heat is transferring from the spoon to the chocolate.

9.

• The hot chocolate and the spoon have heat transfer by conduction because the liquid is touching the spoon.

• The hot spoon and the air in the entire room have heat transfer by convection because the heat is transferring into the air.

• The hot chocolate and the spoon have heat transfer by radiation because the liquid is touching the spoon.

• The hot spoon and the air in the entire room have heat transfer by radiation because the heat is transferring into the air.

10.

• The heat transfer will stop when the temperature of the spoon, chocolate, and air are the same.

• The heat transfer will stop when the temperature of the spoon, chocolate, and air are increasing.

• The heat transfer will stop when the temperature of the spoon, chocolate, and air are decreasing.

• The heat transfer will stop when the temperature of the spoon, chocolate, and air 100C.