Science 8 Chapter 7 Vocab
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30 terms
Terms | Definitions |
|---|---|
 filtration | a process that separates materials based on the size of their particles |
| solvent | The part of a solution that is present in the largest amount and dissolves the solute. |
| solute | The part of a solution present in lesser amount and dissolved by the solvent. |
| solution | A well-mixed mixture containing a solvent and at least one solute that has the same properties throughout. |
| dilute solution | A mixture that has only a small amount of the solute dissolved in a certain amount of solvent. A "weak" solution.. |
| suspension | A mixture in which particles can be seen and easily separated by settling or filtration. |
| concentrated solution | A mixture that has a lot of solute dissolved in a certain amount of solvent. |
| saturated solution | When so much solute is added to a solution that no more dissolves. |
| saturation point | measure of how well a solute can dissolve in a solvent at a given temperature |
| unsaturated solution | a solution that contains less solute than a saturated solution does and that is able to dissolve additional solute |
| red litmus paper | turns blue in presence of a base |
| corrosive | a substance having the tendency to "eat away" at other materials (Ex. strong acids) |
| blue litmus paper | turns red in the presence of an acid |
| hydroxide ions | A negatively charged polyatomic ion made up of oxygen and hydrogen. (OH-) Formed when bases are in water. |
| indicator | compound that changes color at different pH values when it reacts with acidic or basic solutions |
| any substance that forms hydrogen ions in water is an | acid |
| common use of bases | detergents, soaps, chemicals to fix clogged drains, antacid medicines |
| common acids | stomach acids, lemons, coffee, tomatoes, pineapple, strawberries |
| slippery to touch (acid or base) | base |
| pH scale | a range of numbers used to describe how acidic or basic a solution is; ranges from 0 (most acidic) to 14 (most basic) |
| neutralization | reaction between an acid and a base; forms a salt |
| chemical digestion | the process by which the body breaks down food into small nutrient molecules |
| neutralization reactions produce | salts |
| pH of a neutral substance | 7 |
| pH range of acids | 0 most acidic to 6 least acidic |
| pH range of bases | 8 least basic, 14 most basic |
| bases taste | bitter |
| acids taste | sour |
| hydrogen ion | A positively charged ion (H+) formed of a hydrogen atom that has lost its electron. pH scale based on presence of hydrogen ions. |
| colloid | A mixture containing small, undissolved particles that do not settle out (ex. fog, milk) |
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