Table of contents

1. Introduction to Biology2h 42m
2. Chemistry3h 37m
3. Water1h 26m
4. Biomolecules2h 23m
5. Cell Components2h 26m
6. The Membrane2h 31m
7. Energy and Metabolism2h 0m
8. Respiration2h 40m
9. Photosynthesis2h 49m
10. Cell Signaling59m
11. Cell Division2h 47m
12. Meiosis2h 0m
13. Mendelian Genetics4h 44m
14. DNA Synthesis2h 27m
15. Gene Expression3h 6m
16. Regulation of Expression3h 31m
17. Viruses37m
- Viruses
  37m
18. Biotechnology2h 58m
19. Genomics17m
- Genomes
  17m
20. Development1h 5m
21. Evolution3h 1m
22. Evolution of Populations3h 53m
23. Speciation1h 37m
24. History of Life on Earth2h 6m
25. Phylogeny2h 31m
26. Prokaryotes4h 59m
27. Protists1h 12m
28. Plants1h 22m
29. Fungi36m
- Fungi
  19m
- Fungi Reproduction
  17m
30. Overview of Animals34m
- Overview of Animals
  34m
31. Invertebrates1h 2m
32. Vertebrates50m
33. Plant Anatomy1h 3m
34. Vascular Plant Transport1h 2m
- Water Potential
  1h 2m
35. Soil37m
- Soil and Nutrients
  20m
- Nitrogen Fixation
  16m
36. Plant Reproduction47m
- Flowers
  33m
- Seeds
  14m
37. Plant Sensation and Response1h 9m
38. Animal Form and Function1h 19m
39. Digestive System1h 10m
- Digestion
  1h 3m
- Blood Sugar Homeostasis
  7m
40. Circulatory System1h 49m
41. Immune System1h 12m
42. Osmoregulation and Excretion50m
- Osmoregulation and Excretion
  50m
43. Endocrine System1h 4m
- Endocrine System
  1h 4m
44. Animal Reproduction1h 2m
- Animal Reproduction
  1h 2m
45. Nervous System1h 55m
- Neurons and Action Potentials
  1h 8m
- Central and Peripheral Nervous System
  46m
46. Sensory Systems46m
- Sensory System
  46m
47. Muscle Systems23m
- Musculoskeletal System
  23m
48. Ecology3h 11m
49. Animal Behavior28m
- Animal Behavior
  28m
50. Population Ecology3h 41m
51. Community Ecology2h 46m
52. Ecosystems2h 36m
53. Conservation Biology24m
- Conservation Biology
  24m

3. Water

Properties of Water- Thermal

General Biology

3. Water

Properties of Water- Thermal

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Multiple Choice

Which statement best explains why water levels change slowly when exposed to heat compared to other liquids?

Water has a low specific heat capacity, so it heats up quickly.

Water evaporates instantly when exposed to heat due to weak hydrogen bonds.

Water contracts when heated, causing its level to drop rapidly.

Water has a high specific heat capacity, so it absorbs a lot of energy before its temperature rises significantly.

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Verified step by step guidance

Step 1: Understand the concept of specific heat capacity. Specific heat capacity is the amount of energy required to raise the temperature of a substance by one degree Celsius. Substances with high specific heat capacity require more energy to change their temperature compared to substances with low specific heat capacity.

Step 2: Recognize the unique properties of water. Water has a high specific heat capacity due to the hydrogen bonds between its molecules. These bonds require significant energy to break, which slows down the rate at which water's temperature changes.

Step 3: Compare water to other liquids. Many other liquids have lower specific heat capacities, meaning they heat up or cool down more quickly when exposed to heat. Water's high specific heat capacity makes it resistant to rapid temperature changes.

Step 4: Relate this property to the problem. When water is exposed to heat, it absorbs a large amount of energy before its temperature rises significantly. This explains why water levels change slowly compared to other liquids when heated.

Step 5: Eliminate incorrect statements. The other options in the problem are incorrect because they either misrepresent water's properties (e.g., low specific heat capacity, instant evaporation, contraction when heated) or fail to explain the observed phenomenon accurately.