PART 3.

1.

Because both water and salt compounds are polar, with positive and negative charges on opposite sides
of the molecule, salt dissolves in water at the molecular level due to electrical charges. ... The ionic link
that held sodium and chloride ions together is broken when water molecules force the ions apart.

The intermolecular force of attraction present between salt and water is ion-dipole interaction. This
occurs due to the polar nature of water molecules and the ionic nature of salt. When salt is added to
water, the polar water molecules surround the salt ions, and the electrostatic attraction between the
ions and the water molecules results in the dissolution of salt in water. The strength of the ion-dipole
interaction depends on the charge and size of the ion, as well as the dipole moment of the water
molecule.

2.
A hydrogen bond is considered the strongest among the intermolecular forces of attraction because it
involves a particularly strong dipole-dipole interaction between a hydrogen atom in a polar covalent
bond and an electronegative atom such as oxygen, nitrogen or fluorine in another molecule.

In a hydrogen bond, the positively charged hydrogen atom is attracted to the negatively charged
electronegative atom, resulting in a partial covalent bond between the two molecules. This attraction is
particularly strong because hydrogen is a small atom, and its positively charged nucleus is exposed,
making it very attractive to the negatively charged electrons of another atom.

Compared to other intermolecular forces of attraction, such as van der Waals forces or dipole-dipole
interactions, hydrogen bonds have higher energy and greater directional character. Hydrogen bonds also
have a greater effect on the physical properties of substances, such as boiling and melting points, which
can be significantly higher than for substances with weaker intermolecular forces.

PART 3. B
Water (H2O) and vinegar are miscible because both water and vinegar are polar molecules that have a
significant dipole moment. Water is a highly polar molecule with a partial negative charge on the oxygen
atom and a partial positive charge on the hydrogen atoms, while vinegar is a mixture of water and acetic
acid, which also has a polar -COOH functional group. These polar molecules can form hydrogen bonds
with each other, which results in strong intermolecular attractions that allow them to mix and dissolve
readily.
On the other hand, oil is a nonpolar substance and is immiscible with polar substances like water or
vinegar. Oil molecules are composed of long hydrocarbon chains, which are nonpolar and have no dipole
moment. Therefore, there are no significant attractive forces between polar molecules of water or
vinegar and nonpolar molecules of oil. As a result, vinegar and oil do not mix and form separate layers
when mixed together.
To summarize, the concept of bond polarity and solubility explains why water and vinegar are miscible,
while vinegar and oil are immiscible. The polar nature of water and vinegar allows them to form strong
intermolecular forces and dissolve in each other, while the nonpolar nature of oil prevents it from mixing
with polar substances.
Part 3. C
1.
The intermolecular forces of attraction between the molecules of a substance determine its physical
state and its melting and boiling points. In the case of butter, which is a mixture of various fats, the
melting point and solidification point depend on the types of fats present and the intermolecular forces
that hold them together.
At room temperature, the intermolecular forces of attraction between the molecules of butter are not
strong enough to keep them in a solid state, and so the butter melts into a liquid. The predominant
intermolecular force of attraction in fats is van der Waals forces, which are relatively weak and become
weaker with increasing temperature. Thus, at room temperature, the kinetic energy of the molecules
overcomes the intermolecular forces, and the fats in butter melt and become a liquid.
When butter is refrigerated, the temperature decreases, and the kinetic energy of the molecules
decreases, causing the intermolecular forces of attraction to become stronger. The van der Waals forces
between the molecules of the fats in butter become stronger, causing the fats to solidify again.
However, it is important to note that not all fats in butter have the same melting point. Some fats have a
higher melting point than others, and these will remain solid at room temperature or even at slightly
elevated temperatures. The composition of fats in butter can also vary, which can affect its melting point
and solidification point.
In summary, the intermolecular forces of attraction between the molecules of fats in butter determine
its melting and solidification points. At room temperature, the intermolecular forces are weaker, causing
the butter to melt, while at lower temperatures, the intermolecular forces become stronger, causing the
butter to solidify.

Part 3. D
1. What can you conclude about the link between the strength of the Intermolecular force of
attraction and the viscosity of a substance?
The strength of the intermolecular force of attraction between the molecules of a substance is directly
related to its viscosity, which is the measure of a fluid's resistance to flow. The stronger the
intermolecular forces of attraction, the more difficult it is for molecules to move past each other, and the
higher the viscosity.
In substances with weak intermolecular forces of attraction, such as gases, the molecules are far apart,
and they have weak interactions. As a result, they have low viscosity and can easily flow. In contrast, in
substances with strong intermolecular forces of attraction, such as liquids and solids, the molecules are
close together and have strong interactions, making it difficult for them to move past each other. This
results in higher viscosity, and these substances are less likely to flow easily.
For example, honey has a high viscosity because the molecules of honey are held together by strong
intermolecular forces of attraction, which require a significant amount of energy to overcome and move
past each other. In contrast, water has weaker intermolecular forces of attraction, and therefore it has a
lower viscosity and flows more easily than honey.
In summary, the strength of intermolecular forces of attraction is directly related to the viscosity of a
substance. Substances with strong intermolecular forces of attraction have high viscosity and are less
likely to flow easily, while substances with weak intermolecular forces of attraction have low viscosity
and can flow easily.
PART 4. A
1-2.
When 2 spoons of chocolate powdered drink are put into each glass of hot and cold water and stirred,
the powdered drink will dissolve more quickly in the hot water than in the cold water. This is because the
solubility of a substance, which refers to the maximum amount of solute that can be dissolved in a
solvent at a given temperature, increases with temperature.
The hot water has a higher temperature than the cold water, and therefore it has a higher solubility for
the chocolate powdered drink. The heat energy from the hot water also increases the kinetic energy of
the molecules of the powdered drink, making them move faster and collide more frequently with the
water molecules. As a result, the powdered drink dissolves more quickly and completely in the hot
water.
In contrast, in the cold water, the lower temperature reduces the solubility of the chocolate powdered
drink. The lower kinetic energy of the molecules of the powdered drink also reduces the frequency and
force of collisions with the water molecules, resulting in slower dissolution of the powdered drink.
Therefore, after stirring, the glass of hot water will have a more dissolved and homogeneous mixture of
chocolate drink compared to the glass of cold water, where the chocolate drink powder may still be
visible and not fully dissolved.

3 What is the effect of temperature on reaction rate?

Temperature has a significant effect on the rate of a chemical reaction. In general, increasing the
temperature of a reaction increases the rate of the reaction, while decreasing the temperature
decreases the rate of the reaction.
This is because temperature affects the kinetic energy of the reactant molecules, and the rate of a
reaction is determined by the frequency and energy of collisions between these molecules. At higher
temperatures, the kinetic energy of the reactant molecules increases, causing them to move faster and
collide more frequently and with greater force. This increases the chances of effective collisions between
the reactant molecules, which leads to more successful collisions and a faster reaction rate.
The relationship between temperature and reaction rate is described by the Arrhenius equation, which
states that the rate constant (k) of a reaction increases exponentially with increasing temperature (T)
according to the equation:
k = A * e^(-Ea/RT)
where A is the pre-exponential factor, Ea is the activation energy of the reaction, R is the gas constant,
and T is the absolute temperature.
The exponential dependence of the rate constant on temperature means that even small increases in
temperature can lead to significant increases in the rate of a reaction. However, there is a limit to this
effect, as very high temperatures can also lead to the breakdown of reactant molecules and the
formation of unwanted byproducts or decomposition products, which can inhibit or slow down the
reaction.
In summary, increasing the temperature of a reaction generally increases the rate of the reaction by
increasing the kinetic energy of the reactant molecules and increasing the frequency and energy of
collisions between them.
Part 4. B
1. s
The browning of fruits and vegetables when exposed to air is a result of enzymatic and non-enzymatic
reactions.
Enzymatic browning occurs when an enzyme called polyphenol oxidase (PPO) reacts with oxygen in the
air, catalyzing the oxidation of phenolic compounds naturally present in fruits and vegetables. This
results in the formation of a brown pigment called melanin, which is responsible for the discoloration.

2. Cite at least 3 other examples of fruits and vegetables that undergoes browning when exposed
to air
Bananas, Apples, Potatoes & Avocado

3. What do you think is the effect of temperature with food preservation?

Temperature is a critical factor in food preservation, as it can have a significant impact on the growth and
survival of microorganisms that can cause spoilage and foodborne illness. In general, low temperatures
slow down or halt the growth of microorganisms, while high temperatures can promote their growth
and proliferation.

4. Suggest other ways that slows or prevents the browning of some sliced fruits and vegetables.
Acidic solutions: The browning reaction is accelerated by alkaline conditions, but it can be slowed down
or prevented by acidic solutions. Lemon juice, lime juice, vinegar, and other acidic liquids can be used to
coat sliced fruits and vegetables and prevent browning. The acid in these solutions denatures the
enzyme responsible for browning and lowers the pH, making it difficult for the reaction to occur.
Saltwater solution: Submerging sliced fruits and vegetables in a saltwater solution can also prevent
browning. The salt in the solution draws out some of the moisture from the fruits and vegetables,
making it harder for the browning reaction to occur. A typical solution would be 1/2 teaspoon of salt per
cup of water.
Blanching: Blanching is a cooking technique that involves briefly boiling fruits or vegetables and then
immediately cooling them in ice water. This process can help inactivate the enzyme responsible for
browning and preserve the color of the produce.
Antioxidants: Certain antioxidants, such as vitamin C, can prevent browning by inhibiting the enzymatic
reaction responsible for the browning. Sprinkling fruits and vegetables with powdered vitamin C, or
mixing the juice of a vitamin C-rich fruit such as citrus with sliced produce can help prevent browning.
Refrigeration: Browning is a chemical reaction that occurs more rapidly at room temperature, so storing
sliced fruits and vegetables in the refrigerator can slow down the browning process. It is important to
note that even with refrigeration, the browning process will continue to occur, but at a slower rate.

5. Cite at least 2 temperature related food preservation method that you always do at home.
Refrigeration: Keeping perishable foods, such as meats, dairy products, and fruits and vegetables, in the
refrigerator can help slow down bacterial growth and extend their shelf life. It is important to maintain
the refrigerator at a temperature below 5°C (41°F) to ensure that the food stays fresh and safe to eat.

Freezing: Freezing is an effective way to preserve food for longer periods. Foods that have been properly
frozen will remain safe to eat indefinitely, although the quality may deteriorate over time. It is important
to store frozen foods at a temperature of -18°C (0°F) or lower to prevent bacterial growth and maintain
the quality of the food. When freezing food, it is also important to ensure that the food is properly
wrapped and sealed to prevent freezer burn and to label the food with the date it was frozen to ensure
that it is used within a reasonable time frame.