1. Explain why fish flesh is easier to give bad smell than pork even though they are both preserved under low temperature.

2. Why do we need to drink a lot of water after exercise? Explain why we can maintain relatively constant body temperatures in terms of specific heat capacity.

3. You are cooking a potato and it explodes inside the microwave oven. Explain briefly why it happens. [Hint: Potato contains water molecules inside] Give ONE suggestion so that the accident can be avoided.

Thanks.

龍 :1. Explain why fish flesh is easier to give bad smell than pork even though they are both preserved under low temperature.

2. Why do we need to drink a lot of water after exercise? Explain why we can maintain relatively constant body temperatures in terms of specific heat capacity.

3. You are cooking a potato and it explodes inside the microwave oven. Explain briefly why it happens. [Hint: Potato contains water molecules inside] Give ONE suggestion so that the accident can be avoided.

Thanks.

其實呢...Q1 用Chem解釋會比較容易D...
Q1 Flesh of fish gives bad smell(spoiled) more readily than pork is due to fats/oil contained in fish has higher iodine value(To make it simple, you may say degree of unsaturation) than that of pork, which undergoes rancidity more easily to give foul smell

PS Fats/oil undergoes rancidity under the presence of moisture/oxygen(much faster rate with moisture)

websites for your kindly reference:
(unsaturated fat)
http://en.wikipedia.org/wiki/Unsaturated_fat
(rancidity)
http://en.wikipedia.org/wiki/Rancidification
(iodine value)
http://en.wikipedia.org/wiki/Iodine_number

食飯先~ 遲D答你Q2