Passage III
Ice cream was made by stirring an ice cream mixture (M1) at a constant rate in the apparatus shown in Figure 1.
Figure 2 shows how the temperature of M1 and the temperature of the salt/ice mixture varied with mixing time.
The viscosity (resistance to flow) of M1 was monitored by measuring how the current drawn by the motor turning the stirring paddle changed with mixing time. Two other ice cream mixtures (M2 and M3) were also monitored under conditions identical to those used during the mixing of M1 (see Figure 3).
Figures adapted from D. Gibbon et al. , "The Thermodynamics of Home-Made lce Cream" ©1992 by Division of Chemical Education, lnc., American Chemical Society.
12. Based on Figures 2 and 3, for M1, as the temperature of the salt/ice mixture increased, the electrical current:
Your Answer is
Correct Answer is F
Explanation
Look at figure 2 first, as the ordinate temperature increases, the abscissa mixing time corresponding to salt/ice mixture increases;
Look at figure 3 again, as the abscissa mixing time increases, M1 corresponds to The ordinate current is also increasing