Q. 5 A certain amount of energy, X, is sufficient to raise the temperature of 60 moles of argon by T degrees when the pressure is constant.

How many moles of argon can be raised by T degrees with the same amount of energy X, if the volume is held constant? A. B. C. D. 30 50 75 100

Answer: D Discussion: You can use the two equations: Passage 2 When food is cooked, only some of the nutrients are preserved. Food scientists performed two experiments to study the retention of vitamin C after potatoes were cooked. The scientists measured the retention of ascorbic acid (AA) and dehydroascorbic acid (DAA). The sum of the amounts of AA and DAA equals the total amount of Vitamin C. Experiment 1 In this experiment, potatoes were peeled and then fried. The following table shows the stability of ascorbic acid and dehydroascorbic acid after frying. The concentrations of AA and DAA are given in milligrams per 100 grams of dry potato. Total Content of vitamin C (mg/100g) 52.0 50.3 41.0 42.7 42.8

Sample Raw, peeled potatoes before frying Fried potatoes 140o for 10 min 140o for 20 min 140o for 30 min 180o for 5 min

DAA AA (mg/100g) (mg/100g) 7.4 29.7 33.7 42.7 42.8 44.6 20.6 7.3 0 0

Experiment 2 In this experiment, potatoes were peeled and then boiled in water with varying concentrations of NaCl. The following table shows the stability of ascorbic acid (AA)and dehydroascorbic acid (DAA) after boiling. DAA AA (mg/100g) (mg/100g) 7.4 9.0 9.1 7.1 5.8 43.1 17.1 13.1 11.2 8.9 Total Content of vitamin C (mg/100g) 50.5 26.1 22.2 18.3 14.7

Sample Raw peeled potatoes Coocked in water Coocked in 1% NaCl Coocked in 5% NaCl Coocked in 10% NaCl

Q. 6 Which of the following statements accurately reflects the experimental results? A. There is more DAA in fried potatoes than in raw, uncooked potatoes. B. There is more AA in fried potatoes than in raw, uncooked potatoes. C. There is more total vitamin C content in fried than in raw, uncooked potatoes.

D. There is more AA in fried potatoes compared with uncooked potatoes, but only if they are fried at 140oC or lower. Answer: A Description: The concentration of DAA in uncooked potatoes is 7.4 mg/100 grams of dry matter. In the four examples of frying, the DAA concentrations ranged from 29.7 to 42.8, clearly indicating an increase.

Description: Although this question does break our rule concerning extrapolation, it is reasonable to infer from the given data that the ascorbic acid will be depleted. The data show a decreasing concentration until there is 0 mg/100 grams after 30 minutes of frying. Unless there is some process by which AA is suddenly created as the frying proceeds, the concentration will stay at zero. Q. 9 If a potato is boiled in water with 5% NaCl, about what percentage of the original vitamin C will be lost? A. B. C. D. 31% 36% 52% 64%

Answer: D Description: The table tells us how much Vitamin C will be retained. The concentration will be about 18 mg/100 grams of potato after cooking in a 5% NaCl solution, whereas for the uncooked potato, the vitamin C content is 50 mg per 100 grams. That means about 36% of the Vitamin C is retained. But this means that about 64% is lost.