III Fundamentals of Chemistry

TEA Units of Study: TEKS "Knowledge and skills" subsections covered:

A. Elements, compounds, and mixtures B. Chemical reactions and physical changes C. Water D. Acids and Bases E. Energy

  • (4) The student analyzes the role of acids and bases in the food sciences.
    • (A) identify the properties of acids and bases
    • (B) describe the pH scale and how it is used
    • (C) use various indicators to measure the pH of solutions
    • (D) describe the importance of pH in digestion and blood
    • (E) discuss ways pH is related to the properties of food, its safety, and its freshness

A. Elements, compounds, and mixtures B. Chemical reactions and physical changes C. Water D. Acids and Bases E. Energy

  • (7) The student analyzes solutions, colloids, solids, gels, foams, and emulsions.
    • (A) identify the solvent and solute in a given solution
    • (B) discuss the effect of a solute and its concentration on the boiling and freezing points of a solution
    • (C) calculate the concentration of a solution using mass percent
    • (D) compare and contrast unsaturated, saturated, and supersaturated solutions
    • (E) describe the properties of colloidal dispersions
    • (F) explain the three parts of an emulsion and their relationship to each other

Resources:

  • Chemistry: Concepts and Applications, Glencoe/McGraw-Hill Division, 2002
  • Food Science The Biochemistry of Food and Nutrition, Glencoe/McGraw-Hill Division 2002
  • Integrated Physics & Chemistry, School Specialty (Cambridge Physics Outlet), 2002

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