DAISONN ACE TABERDO

STEM A OUR LADY OF THE HOLY ROSARY

GENERAL CHEMISTRY 2
PHASE CHANGES
ANSWER SHEET
What I know:
1. B
2. C
3. A
4. C
5. C
6. C
7. C
8. D
9. C
10.A
What’s New: Activity 1 MATCH ME!
1. C. Fluid
2. A. Vapor
3. E. Vaporization
4. F. Sublimation (or deposition) curve
5. D. Normal melting and boiling points
What’s More: Activity 2 TRUE OR FALSE!
1. Phase diagrams are plots of pressure (usually in pascals) versus temperature
(usually in degrees Celsius or Kelvin)
Answer: FALSE atmospheres
2. There are two important points on the diagram, the triple point, and the
critical point.
Answer: TRUE
3. 1 atm is the standard pressure.
Answer: TRUE
DAISONN ACE TABERDO
STEM A OUR LADY OF THE HOLY ROSARY

4. The melting and boiling points of the substance can be determined by the
vertical lines on the curve.
Answer: FALSE (The correct answer is “horizontal lines on the curve.”)
5. Cooling curve is the reverse of heating curve.
Answer: TRUE
Sure, here's a simplified and more humanized version:

ACTIVITY 3:
Endothermic process:
1. Ice Pack
2. Melting Ice Cubes in Water:

Vaporization:
1. Boiling Water
2. Evaporation of Puddles

Sublimation:
1. Dry Ice
2. Camphor

Exothermic process:
1. Combustion
2. Hand Warmers

Freezing:
1. Making Ice Cubes
DAISONN ACE TABERDO
STEM A OUR LADY OF THE HOLY ROSARY

2. Freezing of Food

What I Can Do: Activity 4 Know Me!

Answer the following questions. You may refer to books and the internet to solidify
your explanation.
1. You went for a hike on the mountaintop near your vicinity. To help you regain
your strength following the exhausting work, you decided to hard-boil an egg and
eat it. To your surprise, water seems to boil quicker than usual, but after 10 mins in
boiling water, the egg is still not cooked. Why is that?
On the mountaintop, water boils at a lower temperature because there's less
air pressure. So, even though it's boiling, it might not be hot enough to cook
the egg properly. The higher up you go, the lower the boiling point of water
gets, so it takes longer to cook stuff.
2. Why do pressure cookers save time in the kitchen? Explain the effect of pressure
on boiling point.
Pressure cookers make cooking faster because they increase the pressure
inside. When there's more pressure, water can get hotter before it boils. This
means food cooks faster because it's in hotter water. So, pressure cookers
help get dinner ready quicker.
ASSESSMENT: (PRO-TEST)
1. C
2. B
3. B
4. D
5. C
6. A
7. C
8. B
9. B
10.D