The table below shows different items that are found sitting on the counter in a kitchen. The temperature of the kitchen is 72 degrees Fahrenheit. Classify the objects according to whether their molecules will speed up or slow down after being left in the kitchen for a period of time.

The molecules that would speed up include ice cubes 26°F, a glass of tea 60°F, and butter 55°F.

The molecules that would slow down include a cooked piece of meat 160°F, a pot of water 75°F, and a bowl of soup 140°F.

It should be noted that the exposure of molecules to hot temperatures can either speed the molecules up or down.

Based on the question, it should be noted that the molecules that are below 72°F would speed up while those above 72°F would speed down.

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Complete Question

The table below shows different items that are found sitting on the counter in a kitchen. The temperature of the kitchen is 72 degrees Fahrenheit. Classify the objects according to whether their molecules will speed up or slow down after being left in the kitchen for a period of time.

Drag the objects to the correct category.

Object Temperature (Fahrenheit)

ice cubes 26°F

glass of tea 60°F

cooked piece of meat 160°F

butter 55°F

pot of water 75°F

bowl of soup 140°F

Molecules that would speed up

ice cubes 26°F

glass of tea 60°F

butter 55°F

Molecules that would slow down

cooked piece of meat 160°F

pot of water 75°F

bowl of soup 140°F

Explanation:

Molecules that are found or contained in a substances have the tendency to react in such as what that they are are sped up or slowed down. This is due to their exposure to various kinds of changes in temperature, which could be a hot temperature , cold temperature e.t.c

When a substance is exposed to a hot temperature, the molecules of that substance speed up depending on how hot the temperature is while when a substance is cooled down or exposed to cold temperature, the molecules tend to slow down.

In the question above, the temperature of the kitchen is 72 degrees Fahrenheit.

Molecules that would speed up after been left in the Kitchen for a while:

a) Ice cubes 26°F: This is because 72°F is a warm took temperature, so the ice cubes would melt causing the molecules to speed up.

b)Glass of tea 60°F: This glass of tea is at a cool temperature of 60°F, when it is kept in the Kitchen which has a temperature of 72°F for while, the temperature of the glass of tea would increase due to an increase in its rate of reaction causing the molecules of the glass of water to speed up.

c) Butter 55°F: This is because 72°F is a warm temperature, so the butter would melt, increasing its rate of reaction and causing the molecules to speed up

Molecules that would slow down

a) Cooked piece of meat 160°F : 160°F is a very hot temperature and when it is left in a the Kitchen(72°F) , the cooked meat would begin to cool down and drop in temperature from 160°F, causing the molecules to slow down.

b) Pot of water 75°F: The temperature of the kitchen and the temperature of the pot of water is the same, hence the molecules of the water would slow down.

c) Bowl of soup 140°F : This bowl of soup is very hot and when it is left in the Kitchen(72°F) , the bowl of soup would begin to cool down and drop in temperature from 140°F, slowing down the rate of reaction and causing the molecules to slow down.

electromagnetic shielding is the practice of reducing the electromagnetic field in a space by blocking the field with barriers made of conductive or magnetic materials. shielding is typically applied to enclosures to isolate electrical devices from their surroundings, and to cables to isolate wires from the environment through which the cable runs. electromagnetic shielding that blocks radio frequency electromagnetic radiation is also known as rf shielding.

the shielding can reduce the coupling of radio waves, electromagnetic fields and electrostatic fields. a conductive enclosure used to block electrostatic fields is also known as a faraday cage. the amount of reduction depends very much upon the material used, its thickness, the size of the shielded volume and the frequency of the fields of interest and the size, shape and orientation of apertures in a shield to an incident electromagnetic

from wikipedia