Chapter 7: Acids, Bases, & Solutions
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24 terms
Terms | Definitions |
|---|---|
 Solution | a well-mixed mixture that contains a solvent and at least one solute. |
| Solvent | the part of a solution present in the largest amount. |
| Water | "universal solvent". |
| Colloid | is a mixture containing small, undissolved particles that do not settle out. |
| Solute | what gets dissolved by the solvent |
| Suspension | is a mixture in which particles can be seen and easily separated by settling or filtration. |
| dilute solution | a mixture that has only a little solute dissolved in a certain amount of solvent. |
| concentrated solution | a solution that has a lot of solute dissolved in the same amount of solvent. |
| solubility | is a measure of how much solute can dissolve in a solvent at a given temperature. |
| unsaturated solution | if you can continue to add more solute to the solution |
| supersaturated solution | has more dissolved solute than is predicted by its solubility at the given temperature. |
| Acid | a substance that tastes sour, reacts with metals and carbonates, and turns blue litmus paper red |
| corrosive | they eat away at other materials |
| indicator | compound that changes color when in contact with an acid or a base |
| base | substance that tastes bitter, feels slippery, and turns red litmus paper blue |
| hydrogen ion (H+) | an atom of hydrogen that has lost its electron |
| hydroxide ion (OH-) | the negative ion made of oxygen and hydrogen |
| pH scale | range of values from 0-14. |
| neutralization | reaction between an acid and a base |
| salt | any ionic compound that can be made from the neutralization of an acid with a base |
| acid | any substance that produces hydrogen ions in water |
| digestion | breaks down the complex molecules of foods into smaller molecules |
| mechanical digestion | physical process where large pieces of food are torn and ground into smaller pieces |
| chemical digestion | breaks large molecules into smaller ones |
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