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    Comic Strip Definition of Terms Visitacion

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    Roi Aaron Serrano Visitacion
    Mrs. Lloyd defines "bound water" and "free water" for a student. She explains that bound water sticks to other things and is harder to move, while free water is not bound and can move more easily. When asked about boiling points, Mrs. Lloyd notes that water boils at 100C at sea level, but the boiling point decreases with increasing altitude due to lower atmospheric pressure. She further helps students understand freezing and melting points, noting that salt lowers the freezing point of water.

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    Comic Strip Definition of Terms Visitacion

    Uploaded by

    Roi Aaron Serrano Visitacion
    35 views17 pages
    Mrs. Lloyd defines "bound water" and "free water" for a student. She explains that bound water sticks to other things and is harder to move, while free water is not bound and can move more easily. When asked about boiling points, Mrs. Lloyd notes that water boils at 100C at sea level, but the boiling point decreases with increasing altitude due to lower atmospheric pressure. She further helps students understand freezing and melting points, noting that salt lowers the freezing point of water.

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    COMIC STRIP DEFINITION OF TERMS VISITACION

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    Mrs. Lloyd defines "bound water" and "free water" for a student. She explains that bound water sticks to other things and is harder to move, while free water is not bound and can move more easily. When asked about boiling points, Mrs. Lloyd notes that water boils at 100C at sea level, but the boiling point decreases with increasing altitude due to lower atmospheric pressure. She further helps students understand freezing and melting points, noting that salt lowers the freezing point of water.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views17 pages

    Comic Strip Definition of Terms Visitacion

    Uploaded by

    Roi Aaron Serrano Visitacion
    Mrs. Lloyd defines "bound water" and "free water" for a student. She explains that bound water sticks to other things and is harder to move, while free water is not bound and can move more easily. When asked about boiling points, Mrs. Lloyd notes that water boils at 100C at sea level, but the boiling point decreases with increasing altitude due to lower atmospheric pressure. She further helps students understand freezing and melting points, noting that salt lowers the freezing point of water.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 17

    Comic Strip -

    Definition of Terms
    by Roi Aaron
    Visitacion
    Mrs. Lloyd, can you tell me the
    difference between "bound
    water" and "free water"? Of course! When water sticks to other
    things and can't move around as
    easily, we call it "bound water".
    Oh I see. What about free
    water? What are those? "free water" refers to the water that is
    not bound to other components in a
    food product.
    Wow, thank you Mrs. Lloyd.
    Some students are still waiting
    outside, I better go now. Ok Brendan, I'll see you
    around. Next student
    please.
    Good day Mrs. Lloyd. I would like Ok, well. As you already know,
    to ask about the boiling point of at sea level, water boils at
    water and the science behind it. around 100C, right?
    The boiling point of water decreases with
    altitude because the atmospheric pressure is
    Yes Mrs. Lloyd, but how can you
    lower. So, if you were at a high mountain, you
    explain the relationship of would have to boil water at a lower
    elevation to water's boiling temperature to produce steam.
    point?
    Feel free to comeback here anytime if
    That's helpful for my have further questions, Mia. Have a
    experiment, Mrs. Lloyd. nice day.
    Thank you so much!
    Susan, can I ask for
    help on my Food
    science subject? Oh sure, Martin.
    Go ahead!
    That's quite simple, freezing of
    water happens at 0 centigrade.
    But things are different when you
    add salt to water as it lowers
    Im quite confused about freezing point. Therefere, water
    the principle of freezing requires a colder tempterature
    and melting. below 0C for it to freeze.
    The same goes with freezing,
    when salt is added to water, it
    But what about melting lowers freezing point. Which
    the ice again to turn it consequently allows ice to melt
    at temperatures lower than 0
    back to liquid form.
    centigrade
    Wow, that's kinda new You're always
    information for me, welcome, Martin.
    Susan. Thanks for letting See yah!
    me know.
    Grandma, I've heard
    you're going to cook That's quite right, Lean,
    something. Grandma will prepare
    for dinner.
    You can watch me as I
    cook here, sweetheart.

    Ok grandma. But I'm curious.


    What is specific heat? How
    does it apply to cooking?
    Well, a specific heat is a measure
    of how much heat energy is
    required to raise the temperature
    of a substance by a certain
    amount.

    Then why is it somehow


    applies to cooking?
    When you cook food, you want to transfer
    heat to the food as efficiently as possible.
    By using a material with a high specific
    heat, such as stainless steel, you can
    transfer heat more effectively, which leads
    to more even cooking.
    What about water, grandma?
    Does it have a high specific
    heat?
    Oh yes, it requires a lot of energy to raise
    the temperature of water, it can absorb
    and store heat effectively, which makes it
    an ideal material for use in many things,
    like cooking.
    Quite impressive, grandma.
    You really are intelligent. I got
    it from you!
    THANK YOU

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