question 1
(UNCISAL) Rapadura, a solid product with a sweet taste traditionally consumed by the population of Northeastern Brazil, originated from the crusts attached to the walls of the pans during the manufacture of sugar. Currently, the positioning of rapadura as a “natural product” or “rural product” is an added value that differentiates it from refined sugar, its main competitor. The production of brown sugar cane juice involves the following steps:
During concentration, the sugarcane juice is heated until it turns into a dense, viscous syrup that bubbles up in the pot. When it reaches this point, the syrup is transferred to a type of round tank where the brown sugar is molded. The concentration of sugarcane juice occurs because the water is being eliminated by:
a) distillation.
b) evaporation.
c) sublimation.
d) solidification.
e) condensation.
question 2
Consider the melting (MP) and boiling (PE) points of the following substances:
Analyzing the data in the table and considering that these substances were subjected to a temperature of 45oC, it can be said that the physical state of each one of them is, respectively:
a) Solid, gaseous, gaseous, liquid
b) Liquid, liquid, gas, solid
c) Liquid, liquid, solid, gaseous
d) Gaseous, gaseous, liquid, solid
e) Liquid, liquid, gas, liquid
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