1119-L1-加深加廣-醃漬原理:擴散與滲透作用

Quiz
•
Science
•
6th Grade
•
Hard
Kyle Cheng
Used 3+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
下列何者能夠醃漬食材,使其延長保存期限? (多選題)
鹽
糖
醋
水
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
醃漬食物時,鹽的濃度_________,醃漬物內的水分便會_________。
增加;流失
減少;流失
增加;滲入
減少;不變
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
下列有關擴散作用的敘述,何者正確?
只會發生在生物體內
物質可由濃度低處向濃度高處移動
物質進出細胞膜的一種方式
液體特有的現象
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
以有機物為原料,經過特定微生物作用而產生新物質的過程稱為下列何者?
氧化
發酵
擴散
滲透
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
將人體紅血球放置在下列四種溶液中,請問在哪一杯溶液中的紅血球可能會破裂?
濃食鹽水
血漿
蒸餾水
生理食鹽水
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
將人體紅血球放置在下列四種溶液中,請問在哪一杯溶液中的紅血球可能會萎縮?
濃食鹽水
血漿
蒸餾水
生理食鹽水
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
若將人體的白血球及植物的保衛細胞分別置於兩杯蒸餾水中一段時間,關於哪一種細胞不會破裂及其原因,下列何者最合理?
白血球,因具粒線體
白血球,因具細胞膜
保衛細胞,因具液胞
保衛細胞,因具細胞壁
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