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- The Universal Solvent

General Biology

3. Water

Properties of Water- The Universal Solvent

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Multiple Choice

Which statement best explains why the body can obtain water from sources such as milk, juices, fruits, and vegetables?

Water is a universal solvent and is present in many foods and beverages.

Water in foods is chemically different from the water in beverages.

Only pure water can be absorbed by the body; other sources must be converted first.

The body cannot extract water from foods, only from liquids.

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Verified step by step guidance

Step 1: Begin by understanding the concept of water as a universal solvent. Water is capable of dissolving a wide variety of substances, which makes it present in many foods and beverages, including milk, juices, fruits, and vegetables.

Step 2: Recognize that water in foods and beverages is chemically the same as pure water. The molecular structure of water (H₂O) does not change whether it is in a liquid or solid form, or mixed with other substances.

Step 3: Clarify that the body can absorb water from various sources, including foods and beverages. Water does not need to be converted into a different form before absorption; it is extracted during digestion and absorbed by the intestines.

Step 4: Eliminate incorrect statements. For example, the statement 'Only pure water can be absorbed by the body; other sources must be converted first' is false because the body can extract water from foods and beverages without conversion.

Step 5: Conclude that the correct explanation is: 'Water is a universal solvent and is present in many foods and beverages,' as this aligns with the biological understanding of water's role in the body.