Health Effects of Preservatives and Plant Biology

Health Effects of Preservatives and Plant Biology

Assessment

Interactive Video

Biology

5th - 6th Grade

Hard

Created by

Patricia Brown

FREE Resource

The video covers various topics including why rainclouds appear dark due to light scattering, the differences in leaf surfaces due to photosynthesis and transpiration, the causes of earthquakes from tectonic plate movements, the resilience of tardigrades in extreme conditions, and the effects of preservatives in food and cosmetics.

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why do rainclouds appear darker when viewed from below?

They are in a bad mood.

The lower part of the cloud doesn't scatter enough light.

They absorb all sunlight.

They are closer to the ground.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What makes the upper surface of a leaf greener than the lower surface?

It has more chlorophyll due to more sun exposure.

It is closer to the roots.

It has less chlorophyll.

It is protected by a thicker cuticle.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Why is the upper surface of a leaf shinier than the lower surface?

It is less exposed to sunlight.

It has more chlorophyll.

It has more stomata.

It has a thicker cuticle to reduce water loss.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What causes earthquakes according to the video?

Strong winds.

Heavy rainfall.

Sudden movement of tectonic plates.

Volcanic eruptions.

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a unique survival feature of tardigrades?

They can live without water indefinitely.

They can photosynthesize.

They can enter a state called cryptobiosis.

They can fly.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In what extreme conditions can tardigrades survive?

In extreme heat and cold, and even in space.

Only in forests.

Only in water.

Only in deserts.

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary purpose of adding preservatives to food?

To prevent spoilage by inhibiting microbial growth.

To change the color of the food.

To increase nutritional value.

To enhance flavor.

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