Soap Molecules and Their Properties

Soap Molecules and Their Properties

Assessment

Interactive Video

Science, Physics, Chemistry

6th - 10th Grade

Hard

Created by

Lucas Foster

FREE Resource

NASA astronaut Don Pettit used candy corn in space to demonstrate how surfactant molecules work. The candy corn acts like soap molecules, with hydrophilic and hydrophobic ends, to clean grease. The demonstration shows how soap molecules surround grease, making it water-soluble at a critical concentration. Pettit used the entire crew's candy corn supply for this experiment, illustrating the concept of surface tension in zero gravity.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What special item did Don Pettit choose to bring to space?

M&Ms

Beef jerky

Candy corn

Chocolate bars

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the zero-gravity candy corn demonstration an analogy for?

How a surfactant molecule works

How to make candy corn

How to grow plants in space

How astronauts eat in space

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In the demonstration, what does the candy corn represent?

A soap molecule

A water molecule

A grease molecule

An oil molecule

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the term for the water-loving end of a soap molecule?

Hydrophobic

Hydrophilic

Lipophilic

Amphiphilic

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What happens to the grease blob when it is fully covered by soap molecules?

It hardens

It evaporates

It changes color

It becomes water-soluble

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the critical micelle concentration in the context of soap?

The point at which soap molecules dissolve in water

The point at which soap molecules fully cover a grease blob

The point at which soap molecules evaporate

The point at which soap molecules change color

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What happens to the blob after reaching the critical candy corn concentration?

It changes color

It becomes rigid

It becomes smushy

It evaporates

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