¢: Science Lightunit Answer Key “The entrance of thy words giveth light.” \68 ep _ EZ “God’s truth equipping God’s people to do God’s work.”Science 803 and 804 ANSWER KEY CONTENTS Science 803 -SECTION ANSWERS . SELF TEST ANSWERS Science 804 SECTION ANSWERS ... SELF TEST ANSWERS .. The symbols © and a indicate that the answers may vary and need to be checked by the designated person. The material in this book i the product of the Lor’ blessing and many individuals working together on the teams, both at Alpha Omega Publications and Christan Light Publications, rial materia copyright © 1978 by Alpha Omega Pubicatons ‘Al ih reserved Revised by permeson 2013 Printing CLP Revision copyright © 1860 Christian Light Publications, Inc. orizonburg, Virginia 22802 Tel 1-50.4340768 Printed in USAon 1A 12 13 1.10 141 1.12 143 114 1.15 1.16 147 1.18 1.19 1.20 1.21 1.22 eo 1.24 SCIENCE 803 ION ONE Step 4. Water became sweet after sugar was added. Step 5. Paper now in several pieces instead of one. Step 6. Now soda cracker in crumbs in- stead of one piece. a. Physical changes b. Because only taste and appearance were changed. They were not changed in chemical composition. Any four; any order: a. hardness b. density ©. shape 4. odor OR taste, size, mass ‘Answers vary; example: cutting wood; breaking a cracker; dissolving sugar; tearing paper. false false true glass oak wood 053 mm .01 mm OR .008 mm true true false true false contract mass density OR volume mass density a. It expanded due to heat. b. summer a. It dissolved in the water. b. It appears to be the sugar. evaporation A125 1.26 1.27 41.28 1.29 1.30 1.31 1.32 1.33 1.34 1.35 1.36 1.37 1.38 1.39 1.40 1.41 1.42 1.43 1.44 1.45 1.46 1.47 1.48 1.49 1.50 1.51 1.52 1.53 1.54 1.55 Example: salt water true true Example: ~4 degrees C 0 degrees C 100 degrees C remained the same It was melting or converting to vapor while absorbing the heat energy. to produce a physical change false Any order: a. solid b. liquid ©. gas liquid condensation evaporation distillation true false false Because it requires some heat (80 cal.) to convert ice at 0 degrees C to water at 0 degrees C. latent heat of vaporization latent heat of fusion specific heat one with plaster of paris plaster of paris Heat is given off changed, The substances remaining after the chemi cal change are different from the original substances. false true false true true Physical propertyScience 803 1.56 157 1.58 1.59 1.60 1.61 1.62 1.63 1.64 1.65 1.66 1.67 1.68 1.69 1.70 171 1.72 1.73 1.74 1.75 1.76 177 1.78 1.79 1.80 1.81 1.82 1.83 1.84 1.85 1.86 1.87 1.88 chemical property chemical change physical change c. atoms molecules b. b. two a. atoms ©. oxygen C Magnesium plus oxygen makes magne- sium oxide, b. Iron plus oxygen makes iron oxide. 2Mg + O,+2MgO 4 Fe + 3.0;,-+2 Fe, Os b d a t c 4 4 Conservation of Mass 2 2 10 8 5 7 Burning produces water vapor and carbon dioxide. Incomplete burning leaves some carbon soot unburned. The candle stops burning when the oxygen is used up. oxidation carbon condensation chemical heat energy 1.89 93 1.90 radiation @ 1.91 radioactive 1.92 gamma 1.93 Either order: a, protons b. neutrons 1.94 a. an electron 1.95 a. chemical 1.96 _b. fission 1.97. chain reaction 1.98 b. energy 1.99 tue 1.100 false 1.101 false 1.102 false 1.103 true 1.104 @ 1.105 ¢ 1.106 b 1.107 a @ 1.108 d SECTION TWO 21 6 22 23° a 24 b 25 d 26 g 27 tue 28 tue 29 tue 210 false @2.11 Classmate check. Then give your paper to the teacher. 2.12 It's an atom with a positive charge, the H* atom is usually found as hydronium (H,0*). 2.13 The production of H* ions in a water solu tion. e@ 2.14 true@: 2.16 217 218 2.19 2.20 2.21 2.22 2.23 2.24 2.25 2.32 2.33 2.34 2.35 false false true indicator Either order: a. litmus b. phenolphthalein a. blue b. red colorless hydrogen (H*) OR hydronium (H,O*) lemon juice baking soda yes water, milk orange juice, vinegar, lemon juice, cider because the indicator turned from blue to red Hydrochloric acid (HCI) 14 milk 7 b(H,0*) b. O14 a(t-2) SECTION THREE 3.4 32 33 34 35 3.6 38 3.9 alkali OR anta sodium hydroxide Either order: a. fats b. oils Any order: a. hydrogen b. oxygen c. metal hydroxyl Either order: a. bitter b. slippery e d b 3.10 3 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 3.20 3.21 3.22 3.23 3.24 3.25 3.26 3.27 3.28 3.29 3.30 3.31 3.32 3.33 03.34 3.35 3.36 3.37 Science 803 c a hydroxyl OH weak Either order: a. hydrogen b. hydroxy! Either order: HY, OW 2 hydroxyl ion hydrogen ion pH water molecule H,0 H,0* hydronium OR acid true false false true Any order: milk of magnesia, soapy water, ammonia turned pink Any order: milk of magnesia, soapy water, ammonia Any order: ammonia, salt water, milk of magnesia, baking soda pink Teacher check. Did you hand in your chart and report? potassium hydroxide distilled water base SECTION FOUR an 42 43 when it became clean as water pink Because phenolphthalein is an indicator for bases and turns pink when a base is pre- sent.Science 803-804 44 45 46 47 Either order: a. acid b. base salt antacid OR base Either order: a. leaves residue b. difficult in cleaning, in washing it does not suds up well, etc. 48 49 4.40 4a 4.42 04.13 7 No. These substances are not NaCl and are chemically different and could be @& harmful. true true false true Did you have your teacher check your work? SCIENCE 804 SECTION ONE 14 1.2 13 14 15 16 17 18 1.9 1.10 444 1.12 1.13 1.44 1.15, 1.16 147 1.18 energy OR quick energy energy (stored), healthy skin, to carry vitamins A, D, E, and K cell reproduction and repair, amino acids, form antibodies oats, rye, rice, corn, cornmeal, bananas, peas, lima beans, apples, yams, potatoes, squash, dairy products, and many other foods fish, poultry, eggs, milk, cheese, dried beans, peas, whole grains, etc. e ot aacx carbohydrates, proteins, fats, minerals, vitamins, and water food containing carbon, hydrogen, and ‘oxygen; includes the starches and sugars. oily or greasy animal or vegetable sub- ‘stance 1.20 1.21 1.22 1.23 1.24 1.25 1.26 1.27 1.28 1.29 1.30 1.31 1.32 1.33 1.34 a food containing carbon, hydrogen, oxy- gen and nitrogen in the form of complex amino acids ‘any non-animal, non-vegetable substances found in the earth, rocks, or water ‘complex organic substances necessary in small amounts in our diet milk, cheese, dark green vegetables e milk, cheese, dark green vegetables, sea- food, meats, eggs, cereals, and most vegetables dried beans, peas, whole grain cereals, liver, eggs, meat, green leafy vegetables, beets, raisins, apricots seafood, iodized salt, plants grown in soil near the sea milk and butter, yellow vegetables, egg yolk, cheese, liver fortified milk, butter, fish liver oil, sunshine vegetable oils, wheat germ, liver, lettuce, whole grains cheese, whole grains, green and leafy vegetables, peanuts, meat, fish, poultry, eggs, dried beans, milk, dried peas citrus fruits, most raw fruits and vegetables green vegetables peas, whole grains, meat, fish, poultry, eggs, milk, cheese, dried beans wheat, oats, re, rice, com, commeal, bag nanas, peas, lima beans, apples, yams, potatoes, squash, dairy productse 01.36 1.37 1.38 1.39 1.40 1.41 1.42 1.43 1.44 1.45 1.46 1.47 1.48 Peanuts, meat, butter, cheese, salad dress- ings, milk Did you show your chart to your teacher? ‘Sample data: cracker; starch; tasted sweet; yes . potato; starch; turned blue-black; yes . cracker; starch; turned blue-black; yes bread; starch; turned blue-black; yes bread; sugar; no change in color; no {. bread; sugar; when saliva is added, a blue-black color; yes |. spinach; sugar; no color change; no |. spinach; mineral; whitish gray ashes remain; yes i, bread; mineral; turns black, charcoal; no j. orange; mineral; burnt, charcoal color; no k, peanut butter; fat; toweling got greasy and translucent; yes |. butter; fat; toweling got greasy and trans- lucent; yes m. egg yolk; fat; toweling got greasy and translucent; yes 1. hair; protein; had a burned smell; yes ©. meat; protein; had a burned smell; yes P. spinach; protein; turned color, litle or no odor; no a. breaking down b. changing . bloodstream (plasma) saliva a. stomach b. enzymes ©. hydrochloric acid a. digested nutrients b. bloodstream mouth ‘esophagus liver gallbladder stomach =9aogn zo Pancreas large intestine small intestine @ction two 21 Did you sort your file cards and have your teacher check them? 22 23 e24 25 26 27 28 29 @2.10 a2tt 2.12 02.13 Science 804 Did you sort your file cards and have your teacher check them? Did you sort your file cards and have your teacher check them? Did you sort your file cards and have your teacher check them? protein, fats vitamins, minerals protein, fats, carbohydrates, minerals carbohydrates, proteins, vitamins, minerals no Did you show your completed chart to your teacher? Did you show your completed graph to your teacher? Did you show your menu to your teacher? Did you give your project to your teacher to check? SECTION THREE 3.1 03.2 033 34 03.5 3.6 37 38 39 3.10 3.11 3.12 3.13 3.14 3.15 Did you show your list to your teacher? you show your findings to your teacher? you show your findings to your teacher? Did you show your findings to your teacher? Did you give your list to your teacher? Did you give your report to your teacher? ~coepea Did you hand in your paper? Did you give your list to your teacher? SECTION FOUR e441 42 43 44 Did you hand in your paper? antiseptic improper sanitation a. epidermis b. dermisScience 804 45 a46 a47 48 49 4.10 e411 acne Answers will vary but should include fre- quent, thorough washing with soap and warm water, scrubbing, and rinsing with water. ‘Answers will vary but should include brush- ing frequently, washing, with mild shampoo, and combing, Any order: @. poor nutrition b. improper cleansing . snacking without brushing Answers will vary but should include brush- ing after every meal, rinsing, using dental floss, and periodic checkups. A good diet is. also important. Any order: a. proper diet—this provides the nutrients Necessary to repair and maintain the body cells, bones, and teeth, and fight disease. b. cleanliness—prevents disease by reduc- ing bacteria and germ contact with body cells; reduces growth places for microbes. ©. regular checkups—prevent disease, regular way to get help and advice on health problems. d. proper exercise—helps keep muscle tone, mental alertness, and remove body waste products. ©. proper rest—necessary for cell repair and body building, especially in teenage years (8-10 hours daily is advisable). Teacher check. Did you have your teacher check your explanation and memory work?eo SCIENCE 803*and 804* LIGHTUNIT TEST ANSWER KEY l DATTA TTT ANI nn TT ccc Mi. | HATTA TTT anil TUTWW. 12. 13. 14, 15. 16. 17. 18. 19. 20. at 22. 23. 24. eNoneone= SCIENCE 803 LIGHTUNIT TEST e 25. Any three; any order: 1 ji a. bleaches b. batteries ' c. paints d OR fertilizers, explosives, preservatives, f ete. h k m 9 b c e true true true false a. fission c. hydroxyl e@ ‘A change in one or more of the physical Properties. A change in appearance. No change in composition. ‘A change in composition. Produces a new substance with different molecular structure than the original. ‘Acchange involving the nucleus of the atom. Combination of an acid and a base to produce water and salt. H* = OH: vr Feng eaooe wOZDO>>00> Any three; any order: a. melting of ice b. fertiizes ¢. photography e OR table salt, copper plating, etc.. 12. 13, 14, 15. 16. 17. 18, 19. 20. 21. 22. 24, PNPM ONS SCIENCE 804 LIGHTUNIT TEST e@eaeentcreacanoac Any order: a. bread - cereal b. fruit - vegetable ¢. milk d. meat Any order: a. carbohydrates b. fats c. proteins d. minerals e. vitamins 1. water Examples: a. beriberi: vitamin B complex deficiency b. scurvy: vitamin C deficiency ©. night blindness: vitamin A deficiency c a. liver b. gallbladder , stomach d. large intestine e. small intestine 25. 26. 27. 28. 29, Any order: Proper diet . proper exercise . cleanliness regular checkups . proper rest Good nutrition prevents nutritional deficien- cy diseases which have their symptoms in oor hair, skin, and teeth. Proper diets are essential to cell reproduction and repair, they fight against infections, and provide the necessary energy to be mentally and physically alert. The menus will all be different but must justify the 4-4-3-2 servings; what that ration means, how much of each food, and what main food group the food fits into. The specific examples will vary. Look for examples that illustrate the student's spe- cific presentation. The main idea to look for is: God's natural is best because it was specifically designed to fill our bodily needs. Man's synthetic products and attempts to make food more appealing and/or last longer has introduced chemicals which can be very harmful to the delicate human body. “What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your ‘own? For ye are bought with a price: there- fore glorify God in your body, and in your spirit, which are God’ Check for ideas which relate to the care of the body as the Holy Spirit's dwelling place. ee0gnCC ian TT TcSCIENCE 803 SELF TESTS SELF TEST 1 1.025 Amount of heat needed to cause a solid to 101 h become a liquid after reaching the melting . 102 k om 1.026 Amount of heat needed to cause a liquid to foo become a gas after it has reached its 1.04 m boiling point. 1.05 ¢ 1.027 Particles of a substance are constantly in 1.06 g motion. 1.07 b 1.028 a. 4 Fe 108 a coe fo O2 1.08 j ieee 1.010 4 “080 10 00 oa ori 1.031 Law of Conservation of Mass 1.012 | SELF TEST 2 1.013 C 2.01 hydrogen 1.014 P 2.02 Either order: 1.015 P a. proton @ 0 P aos ° ee 1.017 P oon sion to .04 evaporation cr “ . 2.05 ion 1.019 ; 2.06 Any order: 1.020 A chemical change involves a change in a. hardness composition of the matter. Thus there is a b. shape new substance formed (product) c. taste 1.021 A change in appearance or physical proper- a. color ty. No change in composition or molecular e. density structure. OR melting and freezing points, etc. 1.022 The ability and way a substance reacts with 2.07 ¢ another substance. 2.08 k 1.023 Any order: 2.09 i a eee 2.010 j ©. color 201 g d. taste 2.012 a e. density 2.013 b OR melting and treezing points, mass, size > 944 g 1.024 Any order: nye 2.015 & e b. beta 2.016 m ©. gamma 2.017 |Science 803 ST 2.018 2.019 2.020 2.021 2.022 2.023 2.024 2.025 2.026 2.027 2.028 2.029 2.030 >>o>s A HW H,0 H30* OH" H.0° OH H,0* SELF TEST 3 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.010 3.011 3.012 3.013 3.014 3.015 3.016 3.017 3.018 3.019 3.020 3.021 3.022 b ona Either order: a. fats b. oils Either order: a. alkali b. antacid laxative hydroxyl physical true false true false false d os a 3.023 3.024 3.025 3.026 a ee ee) DO>>D>D0ZD SELF TEST 4 4.01 4.02 4.03 4.04 4.05 4.06 4.07 4.08 4.09 4.010 4.011 true false true true true oxas 4.012 1 4.013 4.014 4.015 4.016 4.017 4.018 4.019 4.020 4.021 cp ope b The splitting of a nucleus into smaller parts. Energy is released. The joining of two nuclei into one. Energy is released. a2 b. 10 a2 d.8 e5e SCIENCE 804 SELF TESTS SELF TEST 1 1.036 a. process 4.01 m b, breaking dovm ron os “ loodstream (plasma) 1.03 a tose . Ne joe 1039 2 et 1.040 3 foe toa 4 1.07 h Clo a 108 b 10 eal 1.043 See schematic of the digestive system on bo page 12 in LIGHTUNIT 804. 1.010 d 1.011 e SELF TEST 2 1.012 0 201 a 1.013 g 202 d 1.014 f ae @re oe e 4.016 1, k bone 1.017 gc 207 c 1.018 d,s eae 1.019 m any eight, , any order 208 a pocorn 2.010 b 1.021 p 2011 e 1.022 h 2.012 f 1.023 f 2.013 a 1.024 b 2.014 e 1.025 s,d any four, 2.015 c 1.026 0, m any order 2016 9, ful and vegetables read-cereal peu c. milk 1.028 d,a any three, d. meat 1.029 n, m any order 2.017 Either order: 4.030 1, g, | 8. hyorochlode acid 1.031 a, d, 8, fg, h any two, ec z 2.018 mouth 1.032 i,k, I, m,n, p, sf any order 2.019 Either order: @eiens Aas anh any three, 19 i, any forse b. pancreas 1.035 q, m,s 2.020 large intestineScience 804 ST 2.021 2.022 2.023 2.024 2.025 2.026 @ 2027 SELF 3.01 3.02 3.03 3.04 3.05 3.06 3.07 3.08 3.09 3.010 3.011 3.012 3.013 3.014 3.015 3.016 3.017 3.018 3.019 3.020 anaor This is a menu planning method which states that 4 servings each of the vegeta- ble-fruit group, and bread-cereal group, 3 servings of the milk group, and 2 servings of the meat group are needed each day. Foods are selected in appropriate amounts from each group to plan a balanced diet menu for each day. Teacher check for the 4-4-3-2 content, vari- ety, and economy of food items used. TEST 3 calcium milk, cheese, or dark green vegetables phosphorus milk, cheese, or dark green vegetables ion raisins, apricots, dried beans, peas, ce- real, liver, eggs, meat, green leafy vege- tables a. iodine . seafood, iodized salt, plants grown in soil near the sea veep sPAdAAANADATANAATNGA 3.021 a. Vitamin A b. milk products, yellow vegetable, egg yolks, liver 8.022 a. Vitamin D b. fortified milk, fish liver oil, sunshine, but- ter 3.023 a. Vitamin C b. citrus fruits, raw fruits, and vegetables 3.024 a. Vitamin B . milk products, whole grains, vegetables, peanuts, meat, fish, poultry, eggs, dried peas, dried beans 3.025 a. Vitamin E b. vegetable oils, wheat germ, lver, lettuce, whole grains 3.026 a. Vitamin K b. green vegetables 3.027 Any order: a. fruits and vegetables b. bread and cereal . milk . meat 3.028 major dietary deficiency causing severe problems 3,029. have minor deficiencies with minor limited symptoms 3.030 infections, tissue hardness, partial to com- plete blindness, dry skin 3.031 eat foods containing carotene such as egg yolk, vegetables, yellow corn, or Vitamin A supplements 3.032 a. related b. a deficiency in others 3.033 fatigue, depression, irritability, low blood pressure, and loss of appetite 3.034 yeast, rice bran, whole grain flour, meat, dried beans and peas 3.035 physical weakness, easy bleeding of tissues, easy bruising, soft bones 3.036 Vitamin C 43.037 See page 12 in LIGHTUNIT 804. SELF TEST 4 401 b 402 1 403 dORe 104.04 @.; 4.06 4.07 4.08 4.09 4.010 4.011 4.012 4.013 4.014 4.015 4.016 4.017 4.018 4.019 4.020 4.021 4.022 Qos 4.024 4.025 4.026 44.027 OR d een traae®oDmeo0 mouth esophagus liver gallbladder stomach panoreas large intestine ‘small intestine a. mouth: breaks up food, begins digestion of carbohydrates (starch) b. stomach: liquifies food, continues to di- gest starch and begins digestion of pro- tein ¢. small intestine: completes the digestion of your food and allows for absorption of nutrients through the walls into the bloodstream (plasma) d. large intestine: collection of undigested solids, removal of excess water, and removal of waste the proper nutrient balance is necessary for proper cell reproduction and repair They are generally less nutritious, less beneficial, and sometimes harmful due to the additives used to make the product more attractive and/or last longer. Sample answers: . citrus, tomatoes, green and yellow vege- tables, peaches, pears b. bread, whole wheat cereal, rice, macaroni ©. milk, cheese, cottage cheese 44.028 © 4.029 © 4.030 4.031 1" Science 804 ST 4. fish, poultry, peanuts, dried beans, dried peas Sample answers: a. night blindness: deficiency of Vitamin A b. beriberi: Vitamin B complex deficiency . scurvy: Vitamin C deficiency ‘Teacher check for the 4-4-3-2 components, variety in food type and reasonable answer for the specific inclusion of each food. “What? know ye not that your body is the temple of the Holy Ghost which is in you, which ye have of God, and ye are not your ‘own? For ye are bought with a price: there- fore glorify God in your body, and in your spirit, which are God's.” Teacher check for ideas which relate to the care of the body as the Holy Spirit's dwelling place. proper diet, proper exercise, cleanliness, proper rest, regular medical checkups