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Food Science Unit 1

Vocab for Equipment, Statistics, Physical Prop of Matter

TermDefinition
Beaker a glass with a wide mouth and lip for pouring; used for transferring, mixing, holding, heating liquids 50 mL up to 1,000 mL; NOT used for accurate measurements
Erlenmeyer flask flat-bottomed container that tapers up to a straight neck; used for stirring by hand by swirling flask; NOT used for accurate measurements
Graduated cylinder tall, narrow container with a volume scale 10mL up to 100mL; used for accurate and precise measurement
Mortar and Pestle used to grind/crush ingredients
Petri Dish a small shallow dish of thin glass or plastic with a loose cover; used for holding a culture medium upon which cells, bacteria and viruses can be grown
Sifter A hand tool made of woven metal wires; used to separate and break up clumps in dry ingredients; also used to aerate powdered ingredients
Funnel used to channel liquid or fine-grained substances into containers with small openings
Pipette a small, narrow tube into which liquid is drawn by suction; used to transport a small amount of liquid
Straight Edge Spatula A metal tool used to level off dry ingredients when measuring and to cut parchment paper
Mass The amount of matter in an object
Weight The amount of gravitational force pulling on an object
Volume The amount of space occupied by an object
Density The amount of matter packed into a space; mass per unit of volume
Mean The average of a group of numbers
Median The middle value within a set of data
Mode The number that occurs most frequently in a set of data
Range The difference between the highest and lowest numbers in a set of data; indicates how spread out the data is
Percent Difference The measure of the accuracy of a measurement; tells you how big your errors are when you measure something in an experiment; the smaller the percentage, the more accurate your measurements
Matter Anything with mass and volume; has physical and chemical properties
Solubility The ability to dissolve in water
Extensive Properties Physical properties that depend on the amount of a substance you have; examples are volume, mass, weight and size
Intensive Properties Physical properties that do not depend on the amount of a substance you have: examples are density, melting point and boiling point
Melting Phase changes from solid to liquid
Boiling Phase changes from liquid to gas
Evaporation Phase changes from liquid to gas
Condensation Phase changes from gas to liquid
Freezing Phase changes from liquid to solid
Sublimation Phase changes from solid to gas
Deposition Phase changes from gas to solid
Phase Change A physical process in which a substance changes to another state of matter due to pressure or a significant gain or loss of energy
Homogeneous Mixtures that have a uniform distribution of particles; often are solutions
Heterogeneous Mixtures that have non-uniform distribution of particles; not evenly mixed; insoluble
Solvent The part of a solution that does the dissolving
Solute The part of a solution that gets dissolved; may low freezing point and increase boiling point
Created by: user-1726121
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