Food Chemistry 2

Name the separation technique

• Crystallisation

• Crystallisation

• Distillation

• Evaporation

Based on the diagram, which coloured dye is most soluble in the solvent?

• orange

• blue

• green

• red

Which one of the following is a disadvantage of evaporation to dryness?

• It always requires heat.

• It cannot be used for insoluble solids.

• All of the solute is retained.

• The solvent (liquid part) is not collected.

The diagram shows the apparatus for separating soil and water. What are the labelled parts?

• A = distillate, B = filtrate
• A = filtrate, B = residue
• A = residue, B = filtrate
• A = residue, B = distillate

How do you determine if a substance is pure?

• It is clear

• It boils only at 120°C

• It does not change colour

• It has a definite boiling point

Tags

NGSS.MS-PS1-1

In chromatography, why is a pencil used to draw the line?

• It’s insoluble in the solvent.

• It's soluble in the solvent.

• It can draw a sharper line.

• It has a neutral colour.

Solvent front indicates the .................................

• the line where solvent stops moving.

• the line where the original ink is placed.

• the distance moved by each colour.

In the distillation apparatus shown, what are the parts labelled A and B?

• A = funnel, B = thermometer
• A = thermometer, B = funnel
• A = condenser, B = flask
• A = condenser, B = thermometer

What is the name of this separation technique?

(a)  

Tags

NGSS.MS-PS3-3

NGSS.MS-PS3-4

Acids react with

• water to produce bases and salts
• salts to produce bases and water
• neither bases, salts nor water
• bases to produce salts and water