Chemical Reactions and Daily Life
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Questions and Answers

What is the purpose of the activity described in the text?

  • To observe the reaction of magnesium with air (correct)
  • To investigate the digestion of food in our body
  • To study the changes in milk at room temperature
  • To understand the fermentation process of grapes
  • What happens when milk is left at room temperature during summers?

  • It boils
  • It remains unchanged
  • It freezes
  • It undergoes a chemical change (correct)
  • What happens when an iron tawa/pan/nail is left exposed to humid atmosphere?

  • It gets rusted due to a chemical change (correct)
  • It becomes stronger
  • It remains unaffected
  • It melts
  • What can be inferred when grapes get fermented?

    <p>A chemical reaction has occurred</p> Signup and view all the answers

    What type of change occurs when food gets digested in our body?

    <p>Chemical change</p> Signup and view all the answers

    Study Notes

    Chemical Changes

    • The purpose of the activity described in the text is to observe and understand chemical changes that occur in everyday life.

    Milk Left at Room Temperature

    • When milk is left at room temperature during summers, it undergoes a chemical change, resulting in the growth of bacteria and hence spoilage.

    Iron Exposure to Humid Atmosphere

    • When an iron tawa/pan/nail is left exposed to a humid atmosphere, it undergoes rusting, which is a chemical change.

    Fermentation of Grapes

    • When grapes get fermented, it can be inferred that a chemical change has occurred, resulting in the conversion of grape juice into alcohol and carbon dioxide.

    Digestion in the Human Body

    • When food gets digested in our body, a chemical change occurs, where complex molecules of food are broken down into simpler molecules that can be absorbed and utilized by the body.

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    Description

    Explore the connection between chemical reactions and everyday occurrences through a series of thought-provoking scenarios. Consider the changes in substances during milk spoilage, iron exposure to humidity, fermentation of grapes, cooking, digestion, and respiration.

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