1.The amount of heat energy gained or lost by a substance depends on each of the following EXCEPT a. the change in temperature of the substance
b. the specific heat capacity of the substance
c. the mass of the substance
d. the difference in heat energy of the products and the reactants

2.The amount of heat needed to raise the temperature of 1.0 g of a substance by 1ºC is called
a. heat
b. specificity
c. enthalpy
d. specific heat

3.A negative sign for the change in enthalpy for a reaction indicates that the reaction is
a. Entropic
b. Explosive
c. Exothermic
d. Endothermic

4.For there to a measurable amount of heat, there must be a change in in the system.
a. Enthalpy
b. Temperature
c. Mass
d. Rate

5.The addition of a catalyst generally speeds up the rate of a chemical reaction. This happens because the catalyst
a. Lowers the activation energy
b. Lowers the starting potential energy
c. Raises the activation energy
d. Raises the enthalpy of the reaction

6.Which of the following best defines “temperature”?
a. a measure of the amount of heat energy moving from something warm to something cool
b. a measure of the average amount kinetic energy of particles in a substance
c. a measure of the total amount of kinetic energy of particles in a system
d. a measure of the total chemical potential energy in the bonds of the molecules of a substance

7.A student has a coffee-cup calorimeter. He places 100 mL of 21ºC water in the cup. He then obtains a 30g piece of hot copper metal (100ºC), drops it into the water and seals the calorimeter. He then monitors the temperature of the system. Which of the following statements is the most likelyresult of this activity?
a. the final temperature of the water and metal will be around 60ºC.
b. the final temperature of the water and metal will be closer to that of the initial metal temperature.
c. the final temperature of the water and metal will be closer to that of the initial water temperature.
d. it is impossible to estimate the final temperature from this information.

according to the u.s. department of agriculture, the label of "certified organic" comes with a set of highly regulated standards for environmental stewardship and resource conservation. some of these include maintenance and improvement of soil quality, prevention of ground and surface water contamination, greenhouse gas regulation, encouragement of biodiversity and conservation of water and energy (see references 1). organic practices integrate natural methods such as mulching, plant diversity, native and adapted plants, crop rotation and the introduction of beneficial insects to control pests without synthetic pesticides.

environmental implications of pesticides

synthetic pesticides ensure high crop yields. while effective in achieving this goal, pesticides contaminate soil, air, ground and surface water, as well as the plants and animals that come into contact with these contaminated sources. freshwater and marine organisms are particularly susceptible to pesticides through agricultural runoff. pesticides also reduce soil fertility (necessitating the use of synthetic fertilizers) and can travel far from the original source, contaminating water and air hundreds of miles from the location of application (see references 2).

health implications of organics

although a subject of particular debate, many recent findings show that organic food is healthier than conventionally grown food. according to the usda, an extensive european union-funded study found that organically grown foods contain more beneficial compounds, such as the vitamins and antioxidants needed to combat many diseases (see references 5). organic milk, meat and eggs are regulated to ensure they are free of hormones administered to conventional livestock and poultry.

health implications of pesticides

pesticides affect human health in three ways: through skin contact, inhalation and ingestion. acute and long-term exposure to pesticides can cause serious health problems for farmers who apply them. the majority of other people are affected by drinking contaminated water and eating contaminated marine life (see references 3). pesticides have been linked to neurological disorders, endocrine and reproductive disorders, immune system deficiencies and cancer. according to the world health organization, acute pesticide poisoning (app) is responsible for significant annual mortality, especially in developing nations (see references 4).

other important considerations

not every small farm or business owner can afford the costly certification process required to be considered "certified organic," even if the farm is not using chemicals. "transitional" farms include those that once used chemicals and are now transitioning to organic-only production. in addition, though organic farming methods offer obvious environmental benefit, an organic apple shipped from around the world creates a different set of environmental problems. locally grown food (particularly locally grown, organic food) is key in sustainable food production.

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