Final answer:
Scanning foods involves analyzing physical properties of matter such as state (solid, liquid, gas), color, texture, temperature, and mass. These properties, except for taste, parallel those observed by chemists when studying new materials.
Step-by-step explanation:
When scanning food items, several properties of matter are observed. These include the state of the food, such as whether it is a solid, liquid, or gas, its color, and texture (hard and granular, or soft and easy to spread). Additionally, the food's temperature can indicate if it is meant to be served hot or cold, like ice cream. The mass of food, which is related to weight, helps differentiate between light and heavy dishes. These observations are akin to those a chemist makes when studying the properties of matter, although taste is a property used for food analysis that should not be applied to chemicals.
When determining if statements represent physical or chemical properties, the statement that sulfur is yellow deals with a physical property, while steel wool burning is a chemical property, indicating a reaction. The statement regarding a gallon of milk weighing over eight pounds also describes a physical property. These observations help chemists to classify and understand matter, with its various properties and structures, including its magnetic permeability, which is an intrinsic property of matter.