CLOZE ing
in
on
Science!
5.5B: Properties of Water
Matter and Energy
Name: ______________________________ Date: ____________________________
Key Concept 1 and 2: Water freezes and ice melts at 0 degrees Celsius.
Water boils at 100 degrees Celsius.
Passage
The ___________ __________ is the temperature at which water begins to
change from a liquid to a solid, which happens in the freezer. This occurs at
____°C (Celsius). The ____________ ___________of water occurs at the same
temperature. The ____________ __________ of water is the temperature at
which water begins to change from a liquid to a gas, which might happen on
the stove in the kitchen. This occurs at _____°C.
Word Bank
100 mel'ng
point 0
freezing
point boiling
point
Illustration
© 2011 Rice University – All Rights Reserved
CLOZE ing
in
on
Science!
5.5B: Properties of Water
Matter and Energy
Key Concept 3: We can identify the boiling and melting/freezing points
of water using a thermometer.
Passage
We often use tools in science to help us accurately measure what we observe.
If we said, “This cup of milk is cold,” we would be correct, but not very accurate.
A ___________________ is a tool used for measuring temperature. These are
marked in degrees ______________. The Celsius scale is based on the
temperature at which water melts/freezes, which is _______oC. We could
measure the temperature of the milk, and we would see perhaps a
temperature of +7 oC. Then we could make a statement much more accurate,
instead of simply, “This milk is ____________!”
Word Bank
0
Celcius cold
thermometer
Illustration
© 2011 Rice University – All Rights Reserved
CLOZE ing
in
on
Science!
5.5B: Properties of Water
Matter and Energy
Key Concept 4: The boiling and melting/freezing points of a material
are specific to that material, and can change only when the physical
properties of the material changes (like water versus salt water).
Passage
One drizzly winter evening the ____________________ dropped to 0 oC. Ice
began to form on the road. The road crews spread salt on the road to cause
the ice to start ___________________, which would make it less slippery. This
happens to the ice because salt dissolves in the water around the ice and
lowers the _______________ temperature. In some cities farther north the
residents sprinkle other substances, such as calcium chloride or magnesium
chloride, on the sidewalks to help ___________ the ice! This is handy when
the temperature stays below freezing for a long period of time.
Word Bank
melt
freezing
melt
temperature
Illustration
© 2011 Rice University – All Rights Reserved
CLOZE ing
in
on
Science!
5.5B: Properties of Water
Matter and Energy
Answer Key
The freezing point is the temperature at which water begins to change from a liquid to a solid,
which happens in the freezer. This occurs at 0°C (Celsius). The melting point of water occurs at
the same temperature. The boiling point of water is the temperature at which water begins to
change from a liquid to a gas, which might happen on the stove in the kitchen. This occurs at
100°C.
We often use tools in science to help us accurately measure what we observe. If we said, “This cup
of milk is cold,” we would be correct, but not very accurate. A thermometer is a tool used for
measuring temperature. These are marked in degrees Celsius. The Celsius scale is based on the
temperature at which water melts/freezes, which is 0oC. We could measure the temperature of
the milk, and we would see perhaps a temperature of +7 oC. Then we could make a statement
much more accurate, instead of simply, “This milk is cold!”
One drizzly winter evening the temperature dropped to 0 oC. Ice began to form on the road. The
road crews spread salt on the road to cause the ice to start melt, which would make it less
slippery. This happens to the ice because salt dissolves in the water around the ice and lowers the
freezing temperature. In some cities farther north the residents sprinkle other substances, such as
calcium chloride or magnesium chloride, on the sidewalks to help melt the ice! This is handy
when the temperature stays below freezing for a long period of time.
© 2011 Rice University – All Rights Reserved