Dietary Manager Training: Cooling Foods by Reducing the Quantity or Size of the Food
In this animated lesson, students read how reducing the thickness of a food is an important factor in cooling it. They also read FDA guidelines for food temperatures.
Conifers are well adapted to living in the cold. Because needles are retained for two to 15 years, they can begin photosynthesis in spring as soon as temperatures are warm enough.
Students examine the four factors that affect resistance of a wire: temperature, length, diameter, and the type of material from which it is made. A short quiz completes the activity.
Learners observe that the melting of a solid and the freezing of its liquid occur at the same temperature. The melting point is an intrinsic property and is used to identify a substance.
Learners observe that the volume of one mole of any gas is 22.4 L at standard temperature and pressure. An illustration shows that only the mass of the molar volume differs with the identity of the gas.
Boyle's Law states that gas volume varies inversely with the pressure at constant temperature and is described by the equation PV = constant. An example of a sample of gas at two conditions of P and V is used to illustrate the law.
In this animated object, learners view molecules as they collide and move between two different solutions. They also observe what happens when the temperature of the solutions is raised or lowered.
In this animated activity, students view the plastic pellets in a profile extrusion machine being melted as the temperature of the heating elements is elevated by a time proportioning control system.
Learners read how they can make menus more pleasing to the senses by paying attention to shape, form, texture, temperature, color, flavor, and visual appeal.