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This produces a partial negative charge on oxygen and partial positive charges on the hydrogens."},{"text":"Hydrogen attracts shared electrons more strongly than oxygen.","correct":false,"explanation":"Hydrogen is less electronegative than oxygen, so it does not attract the shared electrons more strongly. Oxygen’s stronger attraction creates water’s uneven charge distribution."},{"text":"Oxygen and hydrogen attract shared electrons with equal strength.","correct":false,"explanation":"Equal attraction would distribute the bonding electrons evenly and make each O-H bond non-polar. Water is polar because oxygen attracts the shared electrons more strongly than hydrogen."},{"text":"Oxygen transfers shared electrons completely to hydrogen.","correct":false,"explanation":"Water’s uneven charge is caused by unequal sharing within covalent O-H bonds, not electron transfer. Oxygen attracts the shared electrons more strongly than hydrogen."}]},{"id":"1ec20a76-5382-4fcf-9807-e6ed2d81ecdb","cardType":"cloze","points":null,"front":"In water, oxygen is slightly [ ] and the hydrogens are slightly [ ].","back":"In water, oxygen is slightly negative and the hydrogens are slightly positive.","mcqOptions":[{"text":"In water, oxygen is slightly negative and the hydrogens are slightly positive.","correct":true,"explanation":"Oxygen attracts the shared electrons more strongly, giving it a partial negative charge. The electron density drawn away from each hydrogen leaves both hydrogens partially positive."},{"text":"In water, oxygen is slightly positive and the hydrogens are slightly negative.","correct":false,"explanation":"This reverses water’s partial charges. Oxygen attracts the shared electrons more strongly, so oxygen is slightly negative while the hydrogens are slightly positive."},{"text":"In water, oxygen is slightly negative and the hydrogens are slightly negative.","correct":false,"explanation":"The atoms do not all acquire the same partial charge. Oxygen gains electron density and becomes slightly negative, whereas the hydrogens lose electron density and become slightly positive."},{"text":"In water, oxygen is slightly positive and the hydrogens are slightly positive.","correct":false,"explanation":"The atoms cannot all be partially positive because bonding electrons are redistributed rather than removed from the molecule. Oxygen is slightly negative and the hydrogens are slightly positive."}]},{"id":"1ced315c-c637-45c7-9cb5-8679122eb938","cardType":"cloze","points":null,"front":"A hydrogen bond in water forms between a slightly positive [ ] atom and a slightly negative [ ] atom.","back":"A hydrogen bond in water forms between a slightly positive hydrogen atom and a slightly negative oxygen atom.","mcqOptions":[{"text":"A hydrogen bond in water forms between a slightly positive hydrogen atom and a slightly negative oxygen atom.","correct":true,"explanation":"A hydrogen bond forms through electrostatic attraction between a partially positive hydrogen on one water molecule and a partially negative oxygen on a neighbouring water molecule."},{"text":"A hydrogen bond in water forms between a slightly positive oxygen atom and a slightly negative hydrogen atom.","correct":false,"explanation":"This reverses the atoms’ partial charges. In water, hydrogen is slightly positive and oxygen is slightly negative, so the hydrogen bond forms between those oppositely charged regions."},{"text":"A hydrogen bond in water forms between a slightly positive hydrogen atom and a slightly negative hydrogen atom.","correct":false,"explanation":"Two hydrogen atoms in water both carry partial positive charges, so they do not produce the required attraction. The bond forms between positive hydrogen and negative oxygen."},{"text":"A hydrogen bond in water forms between a slightly positive oxygen atom and a slightly negative oxygen atom.","correct":false,"explanation":"Oxygen atoms in water carry partial negative charges rather than opposite partial charges. A hydrogen bond therefore forms between a slightly positive hydrogen and a slightly negative oxygen."}]},{"id":"5de0e33c-6374-4fce-800d-2efca118507c","cardType":"basic","points":1,"front":"Why do weak hydrogen bonds have major effects in water?","back":"Water contains huge numbers of hydrogen bonds.","mcqOptions":[{"text":"Water contains huge numbers of hydrogen bonds.","correct":true,"explanation":"Each hydrogen bond is individually weak, but an enormous number form throughout liquid water. Their combined effect produces important properties such as cohesion and high thermal stability."},{"text":"Water contains very short-lived hydrogen bonds.","correct":false,"explanation":"Hydrogen bonds continually break and reform, but their brief duration does not explain their major effects. Those effects arise because water contains huge numbers of hydrogen bonds."},{"text":"Water contains extremely strong hydrogen bonds.","correct":false,"explanation":"Individual hydrogen bonds are weak rather than exceptionally strong. Their collective influence is substantial because huge numbers of hydrogen bonds occur between water molecules."},{"text":"Water contains many covalent hydrogen bonds.","correct":false,"explanation":"Covalent O-H bonds hold each water molecule together, but they are not the weak intermolecular bonds in question. Huge numbers of hydrogen bonds collectively cause water’s characteristic properties."}]},{"id":"f7c0ad9f-aa52-4387-85bb-3b5974a937c8","cardType":"cloze","points":null,"front":"A substance used or produced in a metabolic reaction is a [ ].","back":"A substance used or produced in a metabolic reaction is a metabolite.","mcqOptions":[{"text":"metabolite","correct":true,"explanation":"A metabolite is any substance involved as an input, intermediate or output of metabolism. It may therefore be either used or produced during a metabolic reaction."},{"text":"enzyme","correct":false,"explanation":"An enzyme catalyses a metabolic reaction without normally being consumed or produced by it. The general term for a substance used or produced is metabolite."},{"text":"substrate","correct":false,"explanation":"A substrate is specifically a reactant acted upon during a reaction, so it does not include substances produced. Metabolite is the broader term covering both."},{"text":"product","correct":false,"explanation":"A product is formed by a reaction but does not describe a substance being used as a reactant. Metabolite covers substances either used or produced."}]},{"id":"7af5e255-3a5d-4533-a423-717d45970573","cardType":"basic","points":1,"front":"In a condensation reaction joining two molecules, what happens to water?","back":"Water is produced.","mcqOptions":[{"text":"Water is produced.","correct":true,"explanation":"A condensation reaction forms a new bond between two molecules while removing the elements of water. Consequently, one water molecule is produced and released."},{"text":"Water is used.","correct":false,"explanation":"Using water to split a bond describes hydrolysis, the reverse of condensation. During condensation, a new bond forms and water is produced."},{"text":"Water is unchanged.","correct":false,"explanation":"Water is not merely present without changing in a condensation reaction. Hydrogen and hydroxyl components are removed from the joining molecules, producing water."},{"text":"Water is dissociated.","correct":false,"explanation":"Condensation produces a water molecule; it does not split water into ions. Confusing these processes overlooks the removal of H and OH from the joining molecules."}]},{"id":"8d7302c1-e286-4ce9-b007-4e625d27f622","cardType":"basic","points":1,"front":"In hydrolysis of a bond, what role does water have?","back":"Water is used and added across the bond.","mcqOptions":[{"text":"Water is used and added across the bond.","correct":true,"explanation":"Hydrolysis consumes a water molecule and splits it into components that add across the broken bond. This separates the larger molecule into smaller molecules."},{"text":"Water is produced and removed from the bond.","correct":false,"explanation":"Producing water while forming a bond describes condensation, not hydrolysis. Hydrolysis uses water, adding its components across the bond as that bond breaks."},{"text":"Water is unchanged and remains outside the bond.","correct":false,"explanation":"Water is a reactant in hydrolysis rather than an unchanged catalyst. It is used and its hydrogen and hydroxyl components are added across the broken bond."},{"text":"Water is released and creates a new bond.","correct":false,"explanation":"Hydrolysis breaks rather than creates the relevant bond. Water is consumed, and its components are added across the bond as the two products separate."}]},{"id":"152a748a-c21e-47c6-82c4-29775c988feb","cardType":"basic","points":2,"front":"Why can water dissolve many ionic and polar substances?","back":"Its slightly charged ends attract ions and polar molecules.","mcqOptions":[{"text":"Its slightly charged ends attract ions and polar molecules.","correct":true,"explanation":"Water’s partial positive and negative regions form electrostatic attractions with ions and with charged regions of polar molecules. Water molecules surround them and keep them dispersed."},{"text":"Its electrically neutral ends attract ions and polar molecules.","correct":false,"explanation":"Water molecules are polar rather than electrically neutral throughout. Their slightly charged ends attract ions and polar molecules, allowing water to surround and separate solute particles."},{"text":"Its slightly charged ends repel ions and polar molecules.","correct":false,"explanation":"Repulsion would not stabilise dissolved particles within water. Instead, water’s slightly charged ends attract oppositely charged ions and regions of polar molecules."},{"text":"Its strong covalent bonds attract ions and polar molecules.","correct":false,"explanation":"Covalent bonds hold oxygen and hydrogen together within water molecules but do not explain dissolution. Dissolving occurs because water’s slightly charged ends attract ions and polar molecules."}]},{"id":"872bd7d5-cdd8-4c6b-8b91-12d20f34f986","cardType":"cloze","points":null,"front":"Around positive ions, water faces them with its [ ] end; around negative ions, it faces them with its [ ] ends.","back":"Around positive ions, water faces them with its oxygen end; around negative ions, it faces them with its hydrogen ends.","mcqOptions":[{"text":"Around positive ions, water faces them with its oxygen end; around negative ions, it faces them with its hydrogen ends.","correct":true,"explanation":"The oxygen end carries a partial negative charge and is attracted to positive ions, while the partially positive hydrogen ends are attracted to negative ions."},{"text":"Around positive ions, water faces them with its hydrogen end; around negative ions, it faces them with its oxygen ends.","correct":false,"explanation":"This reverses water’s polarity: oxygen is partially negative and attracts positive ions, whereas hydrogen is partially positive and faces negative ions."},{"text":"Around positive ions, water faces them with its hydrogen end; around negative ions, it faces them with its hydrogen ends.","correct":false,"explanation":"Hydrogen cannot face both ion types because its partial positive charge repels positive ions; oxygen’s partial negative charge must face positive ions."},{"text":"Around positive ions, water faces them with its oxygen end; around negative ions, it faces them with its oxygen ends.","correct":false,"explanation":"Oxygen’s partial negative charge attracts positive ions but repels negative ions, which are instead attracted to water’s partially positive hydrogen ends."}]},{"id":"54b97398-beac-4e34-b43d-95603d2860a6","cardType":"basic","points":3,"front":"How do dissolved reactants make enzyme-controlled reactions easier?","back":"

They can move around.
They can collide.
They can bind active sites.

","mcqOptions":[{"text":"

They can move around.
They can collide.
They can bind active sites.

","correct":true,"explanation":"Dissolved reactants move freely in solution, increasing collisions with enzymes, and can then bind to complementary active sites to form enzyme-substrate complexes."},{"text":"

They can move around.
They can avoid collisions.
They can bind active sites.

","correct":false,"explanation":"Avoiding collisions would reduce reaction opportunities. Dissolved reactants make reactions easier by moving around, colliding with enzymes, and binding to complementary active sites."},{"text":"

They can stay still.
They can collide.
They can bind active sites.

","correct":false,"explanation":"Reactants need to move through the solution to encounter enzymes. Staying still would prevent collisions, although successful reactants do bind to active sites."},{"text":"

They can move around.
They can collide.
They can destroy active sites.

","correct":false,"explanation":"Destroying active sites would stop enzyme binding and reduce catalysis. Dissolved reactants instead collide with enzymes and bind specifically to their active sites."}]},{"id":"5d5463dd-dbdc-4495-b934-cb849a44561d","cardType":"basic","points":1,"front":"Predict a triglyceride’s solubility in water from its long non-polar hydrocarbon tails.","back":"It is much less soluble in water.","mcqOptions":[{"text":"It is much less soluble in water.","correct":true,"explanation":"Long hydrocarbon tails are non-polar and cannot form favourable interactions with polar water molecules, so triglycerides are much less soluble in water."},{"text":"It is slightly more soluble in water.","correct":false,"explanation":"The non-polar hydrocarbon tails do not interact favourably with polar water. They make a triglyceride much less soluble, rather than slightly more soluble."},{"text":"It is equally soluble in water.","correct":false,"explanation":"Equal solubility would require the triglyceride to interact with water similarly to water molecules. Its long non-polar tails instead reduce solubility substantially."},{"text":"It is much more soluble in water.","correct":false,"explanation":"Non-polar tails are not attracted to polar water and cannot hydrogen-bond effectively with it. Increasing tail length therefore makes triglycerides less soluble, not more soluble."}]},{"id":"b81c212c-2daf-430f-8ed8-6cc81c25036c","cardType":"basic","points":2,"front":"Why do phospholipid tails help form membrane bilayers?","back":"They are hydrophobic, so they avoid water.","mcqOptions":[{"text":"They are hydrophobic, so they avoid water.","correct":true,"explanation":"The non-polar phospholipid tails are hydrophobic, so they avoid contact with water. They cluster in the bilayer interior while hydrophilic heads face the surrounding water."},{"text":"They are hydrophilic, so they attract water.","correct":false,"explanation":"Phospholipid tails are non-polar and hydrophobic, so they avoid water and pack together inside the bilayer. Hydrophilic attraction to water describes the phosphate heads."},{"text":"They are hydrophilic, so they avoid water.","correct":false,"explanation":"Hydrophilic groups interact with and attract water rather than avoiding it. The tails help form the bilayer because they are hydrophobic and exclude water."},{"text":"They are hydrophobic, so they attract water.","correct":false,"explanation":"Hydrophobic tails avoid water rather than attracting it. Their mutual association away from water forms the bilayer’s non-polar interior."}]},{"id":"8959fbd9-e1bf-4f58-a46c-95377068c8ac","cardType":"cloze","points":null,"front":"Specific heat capacity is the energy needed to raise [ ] of a substance by [ ].","back":"Specific heat capacity is the energy needed to raise 1 kg of a substance by 1 °C / 1 K.","mcqOptions":[{"text":"Specific heat capacity is the energy needed to raise 1 kg of a substance by 1 °C / 1 K.","correct":true,"explanation":"Specific heat capacity is defined for a unit mass of 1 kg and a temperature increase of 1 °C, which is equivalent to 1 K."},{"text":"Specific heat capacity is the energy needed to raise 1 g of a substance by 1 °C / 1 K.","correct":false,"explanation":"The definition uses 1 kg, not 1 g. Using grams is a common unit-scale mistake and would make the stated energy refer to a much smaller mass."},{"text":"Specific heat capacity is the energy needed to raise 1 kg of a substance by 10 °C / 10 K.","correct":false,"explanation":"The temperature increase is one degree, not ten. A ten-degree increase requires ten times the energy for the same mass and substance."},{"text":"Specific heat capacity is the energy needed to raise 1 m³ of a substance by 1 °C / 1 K.","correct":false,"explanation":"Specific heat capacity is defined per unit mass, specifically 1 kg, rather than per unit volume. Volume-based quantities describe a different physical measure."}]},{"id":"365d04b2-23ab-4882-bba6-79386b8f1ea7","cardType":"basic","points":2,"front":"Why does water change temperature relatively slowly?","back":"Much energy is needed to disrupt hydrogen bonds.","mcqOptions":[{"text":"Much energy is needed to disrupt hydrogen bonds.","correct":true,"explanation":"Water molecules are linked by many hydrogen bonds. Considerable energy is needed to disrupt these bonds, so added heat produces temperature change relatively slowly."},{"text":"Little energy is needed to disrupt hydrogen bonds.","correct":false,"explanation":"Hydrogen bonds require considerable energy to disrupt, not little energy. This high energy requirement means water resists rapid temperature changes."},{"text":"Much energy is needed to form covalent bonds.","correct":false,"explanation":"The relevant bonds between water molecules are hydrogen bonds, not covalent bonds within each molecule. Disrupting hydrogen bonds absorbs much of the supplied energy."},{"text":"Much energy is needed to disrupt ionic bonds.","correct":false,"explanation":"Water’s relatively slow temperature change is explained by disrupting intermolecular hydrogen bonds. Ionic bonds are not the main interactions between water molecules."}]},{"id":"c3a35623-554b-489a-9367-0f1bdac6f858","cardType":"basic","points":2,"front":"How does water’s high heat capacity help cells maintain enzyme activity?","back":"Temperature changes slowly, reducing temperature stress on enzymes.","mcqOptions":[{"text":"Temperature changes slowly, reducing temperature stress on enzymes.","correct":true,"explanation":"Water’s high heat capacity means substantial energy is needed to change its temperature, buffering cells against rapid temperature fluctuations that could alter enzyme activity."},{"text":"Temperature changes quickly, reducing temperature stress on enzymes.","correct":false,"explanation":"High heat capacity causes temperature to change slowly, not quickly. Rapid temperature changes would increase stress on enzymes rather than reduce it."},{"text":"Temperature changes slowly, increasing temperature stress on enzymes.","correct":false,"explanation":"Slow temperature changes provide thermal stability and reduce enzyme stress. Increased stress would be expected from rapid or extreme temperature changes."},{"text":"pH changes slowly, reducing temperature stress on enzymes.","correct":false,"explanation":"High heat capacity concerns resistance to temperature change, not directly pH change. It is the slow temperature response that protects enzyme activity."}]},{"id":"987d8621-4dae-48e8-8d01-7cfefb376b00","cardType":"cloze","points":null,"front":"Latent heat of vaporisation is the energy needed for a liquid to become a [ ] without a [ ].","back":"Latent heat of vaporisation is the energy needed for a liquid to become a gas without a rise in temperature.","mcqOptions":[{"text":"Latent heat of vaporisation is the energy needed for a liquid to become a gas without a rise in temperature.","correct":true,"explanation":"During vaporisation, energy is used to overcome intermolecular attractions and change the liquid into a gas. The temperature remains constant during the phase change."},{"text":"Latent heat of vaporisation is the energy needed for a liquid to become a gas without a fall in temperature.","correct":false,"explanation":"The defining condition is no rise in temperature during vaporisation, not specifically no fall. Energy changes the state while temperature remains constant."},{"text":"Latent heat of vaporisation is the energy needed for a liquid to become a solid without a rise in temperature.","correct":false,"explanation":"Changing a liquid into a solid is freezing, not vaporisation. Vaporisation specifically means changing from liquid to gas at constant temperature."},{"text":"Latent heat of vaporisation is the energy needed for a liquid to become a gas with a rise in temperature.","correct":false,"explanation":"A rise in temperature is not part of the latent heat definition. During vaporisation, supplied energy changes the state rather than increasing temperature."}]},{"id":"0991232f-309f-4dfa-99fa-8ecccad848ef","cardType":"basic","points":2,"front":"Why must lots of energy be supplied for water to evaporate?","back":"Hydrogen bonds between water molecules must be broken.","mcqOptions":[{"text":"Hydrogen bonds between water molecules must be broken.","correct":true,"explanation":"Hydrogen bonds hold neighbouring water molecules together, so energy is needed to overcome these attractions before molecules can escape into the gas phase."},{"text":"Covalent bonds within each water molecule must be broken.","correct":false,"explanation":"Evaporation does not break the covalent O-H bonds within water molecules. It overcomes hydrogen bonds between molecules, allowing intact water molecules to escape."},{"text":"Ionic bonds between water molecules must be broken.","correct":false,"explanation":"Water molecules are not held together by ionic bonds. The relevant intermolecular attraction is hydrogen bonding, which must be overcome during evaporation."},{"text":"Van der Waals forces within each water molecule must be broken.","correct":false,"explanation":"The main attraction overcome during evaporation is hydrogen bonding between water molecules, not van der Waals forces within individual molecules."}]},{"id":"ed12e1bf-252c-4dcf-9d9c-a499ca87a0d2","cardType":"basic","points":1,"front":"What makes sweating and transpiration effective cooling mechanisms with little water loss?","back":"Water’s high latent heat of vaporisation.","mcqOptions":[{"text":"Water’s high latent heat of vaporisation.","correct":true,"explanation":"Water’s high latent heat of vaporisation means each gram requires substantial energy to evaporate, so evaporation removes a lot of heat while losing relatively little water."},{"text":"Water’s high specific heat capacity.","correct":false,"explanation":"A high specific heat capacity helps water resist temperature change, but cooling by sweating and transpiration depends on the large energy absorbed during vaporisation."},{"text":"Water’s strong surface tension.","correct":false,"explanation":"Surface tension results from cohesion at the water surface and does not explain the cooling effect. High latent heat of vaporisation allows evaporation to remove substantial heat."},{"text":"Water’s low latent heat of vaporisation.","correct":false,"explanation":"A low latent heat would mean little energy was absorbed per gram evaporated. Water is effective because its latent heat of vaporisation is high."}]},{"id":"535563f7-f501-49e4-8652-9e94660b1296","cardType":"basic","points":2,"front":"During evaporation, why does the remaining liquid cool?","back":"The fastest-moving molecules escape, lowering average kinetic energy.","mcqOptions":[{"text":"The fastest-moving molecules escape, lowering average kinetic energy.","correct":true,"explanation":"Evaporation preferentially removes molecules with the greatest kinetic energy. The remaining molecules have a lower average kinetic energy, so the liquid temperature falls."},{"text":"The slowest-moving molecules escape, lowering average kinetic energy.","correct":false,"explanation":"The fastest-moving molecules have enough energy to escape the liquid. Their loss lowers the average kinetic energy of the remaining molecules and therefore cools the liquid."},{"text":"The fastest-moving molecules escape, increasing average kinetic energy.","correct":false,"explanation":"Although the fastest molecules escape, removing them reduces rather than increases the average kinetic energy of the remaining liquid, causing cooling."},{"text":"The same proportion of molecules escape, lowering average kinetic energy.","correct":false,"explanation":"Evaporation is selective: higher-energy molecules escape more readily than slower ones. This reduces the average kinetic energy of the liquid that remains."}]},{"id":"ff35e7b0-7c19-4479-889c-673df017cfd9","cardType":"cloze","points":null,"front":"Water cohesion is caused mainly by [ ] between [ ].","back":"Water cohesion is caused mainly by hydrogen bonds between water molecules.","mcqOptions":[{"text":"Water cohesion is caused mainly by hydrogen bonds between water molecules.","correct":true,"explanation":"Hydrogen bonds form between the partially charged regions of neighbouring water molecules. These attractions hold the molecules together and produce cohesion."},{"text":"Water cohesion is caused mainly by ionic bonds between water molecules.","correct":false,"explanation":"Water molecules are not joined by ionic bonds. Cohesion mainly results from hydrogen bonds formed between neighbouring polar water molecules."},{"text":"Water cohesion is caused mainly by hydrogen bonds between ions.","correct":false,"explanation":"The interacting particles are whole water molecules, not ions. Hydrogen bonds between neighbouring water molecules are responsible for cohesion."},{"text":"Water cohesion is caused mainly by covalent bonds between water molecules.","correct":false,"explanation":"Covalent bonds hold atoms together within each water molecule. Cohesion between separate molecules is caused mainly by intermolecular hydrogen bonds."}]},{"id":"adeab373-7c21-4901-9fee-9be22128a489","cardType":"basic","points":2,"front":"How does cohesion transmit transpiration pull down the xylem?","back":"Water molecules pull neighbouring molecules in a continuous column.","mcqOptions":[{"text":"Water molecules pull neighbouring molecules in a continuous column.","correct":true,"explanation":"Cohesion from hydrogen bonding means water molecules attract and pull on neighbouring molecules. This transmits the tension generated by evaporation down the continuous xylem column."},{"text":"Water molecules push neighbouring molecules in a continuous column.","correct":false,"explanation":"Transpiration pull is transmitted by cohesion as water molecules pull on neighbouring molecules. Pushing is not the force maintaining tension in the xylem column."},{"text":"Water molecules pull isolated molecules in a broken column.","correct":false,"explanation":"A continuous column is essential because cohesion transmits tension from one neighbouring molecule to the next. Isolated molecules or breaks would prevent transpiration pull being transmitted."},{"text":"Water molecules repel neighbouring molecules in a continuous column.","correct":false,"explanation":"Water molecules attract neighbouring molecules through hydrogen bonding. Repulsion would disrupt the column rather than transmit transpiration pull through it."}]},{"id":"a4d9e363-eb40-406d-9c6d-526981eb7b9a","cardType":"basic","points":2,"front":"How does adhesion help maintain the xylem water column?","back":"Water adheres to xylem walls, resisting column breakage.","mcqOptions":[{"text":"Water adheres to xylem walls, resisting column breakage.","correct":true,"explanation":"Adhesion attracts water molecules to the xylem walls. This helps support the water column, particularly against gravity, and reduces the likelihood of breaks forming."},{"text":"Water repels xylem walls, resisting column breakage.","correct":false,"explanation":"Water is attracted to the hydrophilic xylem walls, not repelled by them. This adhesion helps support the water column and reduces the chance of it breaking."},{"text":"Water adheres to air bubbles, resisting column breakage.","correct":false,"explanation":"Air bubbles interrupt the xylem water column and can cause cavitation. Adhesion is between water and the xylem walls, helping maintain the continuous column."},{"text":"Water dissolves xylem walls, resisting column breakage.","correct":false,"explanation":"Water does not maintain the column by dissolving xylem walls. Adhesion between water molecules and the walls helps support the column and resist breakage."}]},{"id":"38a8fbd9-18c1-47a6-8e6f-d43720ea0734","cardType":"basic","points":2,"front":"Why does water have surface tension at an air-water boundary?","back":"Hydrogen bonding creates cohesive forces pulling surface molecules together.","mcqOptions":[{"text":"Hydrogen bonding creates cohesive forces pulling surface molecules together.","correct":true,"explanation":"Hydrogen bonds create cohesion between neighbouring water molecules. At the surface, the resulting inward pull draws surface molecules together and produces surface tension."},{"text":"Hydrogen bonding creates adhesive forces pulling surface molecules together.","correct":false,"explanation":"Adhesion describes attraction between different substances, such as water and xylem walls. Surface tension is caused by cohesive forces between water molecules."},{"text":"Hydrogen bonding creates cohesive forces pushing surface molecules apart.","correct":false,"explanation":"Cohesive forces attract neighbouring water molecules and pull them together. A separating push would oppose, rather than create, surface tension."},{"text":"Hydrogen bonding creates no forces pulling surface molecules together.","correct":false,"explanation":"Hydrogen bonding does create cohesion between water molecules. At the surface, this inward attraction produces the characteristic tension at the air-water boundary."}]}]}],"examCountdown":{"examDate":"2027-06-07","paperLabel":"Paper 1"},"heading":"Water","title":"Water Flashcards","topbar":{"backHref":"/a-level/biology/aqa/flashcards"},"topicSidebar":"$L36"}]}],"topicId":"d250aee4-d1ff-5eb3-8fae-5df4cdaf2d08","walled":"$L37"}],"$L38","$L39"]