2SAS 1-12 p. 130

2SAS 1-12 p. 130

1. a. Physical property
    b. Chemical property
    c. Chemical property
    d. Physical property

2.  a. Physical property
     b. Physical property
     c. Chemical property
     d. Chemical property

3.  a. Chemical change
     b. Chemical change
     c. Physical change
     d. Physical change

4. a. Chemical change
    b. Chemical change
    c. Physical change
    d. Physical change

5. a. The oxygen reacts with the surface of the apple causing the change of color

    b. The batteries react with the flashlight and have changed properties.
    c. Oils have been removed from the clothing, but the clothing are still clothes and retain their original form
    d. Italian dressing have been separated but can be put back together.

6. Making chocolate chip cookies

1. Preheat oven to 375 degrees F (Physical Change)

2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. (Physical Change)

3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. (Chemical Change)

4. Pan Cookie Variation: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. (Chemical Change)

5. Slice and Bake Cookie Variation:

Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. (Chemical Change)

6. For High Altitude Baking (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes. (Chemical Change)

7. a. metals

    b. nonmetals

    c. nonmetals

    d. metals

8. a. metal

    b. metalloids

    c. nonmetals

    d. metals

9. Metalloids: B-Boron, Si-Silicon

10. a. Iodine would break

      b. Zirconium: wouldn't break

      c. Phosphorus: would break

      d.wouldn't break

11. Nonmetals are non conductive and are insulators

12. Metals are suitable for making coins because a zinc core surrounded by a thin layer of copper metal, increases the coins durability and maintain its familiar appearance, and the  metals allow the coin not to break.