24-25 Quiz Water Properties

24-25 Quiz Water Properties

9th - 10th Grade

15 Qs

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24-25 Quiz Water Properties

24-25 Quiz Water Properties

Assessment

Quiz

Biology

9th - 10th Grade

Medium

Created by

Cathy Drumheller

Used 9+ times

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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What word describes when water is attracted to other substances?

cohesion
adhesion
capillary action
surface tension

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Attractions between the negative Oxygen atom of one water molecule and the positive Hydrogen atom of another water molecule are called

Covalent bonds
Ionic bonds
Polar bonds
Hydrogen bonds

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why does ice float?

As water freezes, it expands and becomes less dense.

As water freezes, it takes up more hydrogen from the atmosphere, causing it to have a greater buoyancy.

As water freezes, it becomes nonpolar and no longer mixes with the liquid.

As water freezes, it takes up more oxygen from the atmosphere, causing it to have a greater buoyancy.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Water is a universal solvent because it...

can be found anywhere

freezes when it gets cold

floats when frozen

dissolves most substances

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Large bodies of water, such as lakes and oceans, do not quickly change in temperature. What is the reason for this?

Water is an acid.
Water is a versatile solvent.
Water has a high heat capacity.
 Water acts as a buffer.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of these is NOT an example of water being beneficial and helping to maintain homeostasis in living things?

Temperature regulation in humans due to sweating

Universal solvent so nutrients can be absorbed into cells

Insulates lakes when frozen so animals and plants can survive winter

Ocean pH being extremely acidic which can dissolve shells

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The ability of water molecules to stick to each other, creating surface tension is called:

Cohesion

Adhesion

Specific Heat Capacity

pH

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