Aluno(a)_____________________________________________________ Nº:_______

Disciplina: Química Série: 2ºAno – Ens. Médio Turma: Única

Docente: Jorge Martins Data:_____/_____/______

1. Porque os alimentos são cozidos mais rapidamente numa panela de pressão?

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2. Porque a chama do carvão aumenta ao abaná-lo?

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3. Para cozinhar o macarrão mais rapidamente é preferível utilizá-lo inteiro ou em pedaços

? Explique.
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4. Porque guardamos alguns alimentos numa geladeira ou freezer?

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5. Qual a atuação das enzimas no sistema digestório?

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