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Chapter 13 Chem

Terms in this set (36)

Soluble
Capable of being dissolved
Solution
A mixture that is the same throughout (homogeneous mixture)
Solute
The substance that is being dissolved when making a solution
Solvent
The substance that dissolves solute when making a solution (water is the universal)
Suspension
If particles in a solvent are so large that they settle out unless they are constantly agitated or stirred
Colloids
Particles that are intermediate in size between those in solutions and suspensions (make up colloidal dispersions)
Tyndall Effect
The result of light scattered by colloidal particles and dispersed in a transparent medium ( if light does not scatter it is a suspension)
Electrolyte
A substance that dissolves in water to produce a solution that conducts electric currents

- Typically formed from ionic compounds/ highly polar compounds
-They break into charged ions
Nonelectrolytes
A solution that does not conduct an electric current (non polar or covalent compounds)
Rate of Dissolutions
The rate at how fast solutes dissolves
What three factors influence dissolution?
1. Agitation the solution
2. Heating the solution (increases the kinetic energy)
3. Increasing the surface area of the solution (grinding up sugar, means greater surface area= faster dissolution)
Solubility Equilibrium
The physical state in which the opposing process of dissolution and crystallization of a solute occur at equal rates
Saturated Solution
A solution that contains the maximum amount of dissolved solute
Unsaturated Solution
A solution that contains less solute than a saturated solution
How do you know if a solution is saturated?
If more solute is added to the solution and it does not dissolve than the solution is already saturated
Supersaturated solutions
A solution that contains more solute than the saturated solution contains
Like is to like refers to what
solubility. (ex. polar solute can dissolve in a polar solvent)
Hydration
The process with water as a solvent
Immiscible
Liquid solutes and solvents that are not soluble in each other. (think of salad dressing)
Miscible
Liquids that dissolve freely into one another at any proportion
Increasing the pressure of a gas...
Increases the amount of dissolved gas
Henry's Law
The solubility of a gas in a liquid is directly proportional to the partial pressure of that gas on the surface of a liquid
Effervescence
The rapid escape of gas from a liquid in which it was dissolved
Temperature on gas solubility
Increasing temperature decreases gas solubility
Solvated
A solute particle that is surrounded by solvent molecules
Heat of Solution
The net amount of energy absorbed or released when a specific amount of solute dissolves in the solvent
Boiling Point Elevation
The boiling point of the solution is higher than the boiling point of the pure solvent
Freezing Point Depression
The freezing point of a solution is lower than the freezing point of the pure solvent
Molarity Equation
Amount of solute (mol)/Volume of solution (L)
How to you convert grams to moles?
Divide by the molar mass
Dilution equation
M1V1=M2V2
When are gases soluble in liquids?
When gas molecules touch the surface of a liquid (only some can enter)
How did the ice cream lab work?
Freezing point depression is why the ice melts- the freezing point is lowered. In order to reach equilibrium with the ice, the ice cream under gos an exothermic reaction and releases heat. The heat release allows the ice cream to freeze.
How do you convert moles to grams?
Multiply by the molar mass
How do you convert mL to L?
Divide by 1000
Crystallization
The process by which a solid forms from a previously liquid solution.
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