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8 Science Ch 3
Acids, Bases, and Solutions
| Question | Answer |
|---|---|
| How is a solute different from a solvent in a solution? | the solute is present in a smaller amount |
| What is one way to increase the solubility of sugar in water? | heat the water |
| How would a solute affect the boiling point of water? | the water will boil at a higher temperature |
| Acids are described as corrosive because they | "eat away" at other materials |
| A measure of how well a solute can dissolve in a solvent at a given temperature is that substance's | solubility |
| In water, bases form | hydroxide ions |
| Which is a characteristic property of acids: they taste bitter; they turn blue litmus paper red? | they turn blue litmus paper red |
| What does a neutralization reaction produce? | water and a salt |
| When a solute is added to a solvent, the freezing point of the solution is | lower than the freezing point of either substance alone |
| Which is a likely use for a base? | making soaps and detergents |
| When you add so much solute that no more dissolves, you have a | saturated solution |
| In a water solution, how to acids differ from bases? | acids form hydrogen ions (H+), while bases form hydroxide ions (OH-) |
| A liquid mixture in which particles can be seen and easily separated by settling or filtration is a | suspension |
| How can a scientist safely tell whether an unknown solution is salt in water or sugar in water? | by testing the electrical conductivity of the solution |
| How does chemical digestion differ from mechanical digestion? | chemical digestion requires enzymes |
| Weak tea is an example of a | dilute solution |
| A mixture containing particles that are too small to be seen easily but are large enough to scatter a light beam is called a | colloid |
| Neutralization is a reaction between an | acid and a base |
| You can find the pH of a substance by using | litmus indicator |
| Acids naturally present in food are safe to eat because they usually are | weak |
| When a few spoonfuls of sugar are mixed into a cup of water, sugar is the | solute |
| How is pH important during digestion? | different enzymes work best at different pH values |
| If two unidentified solids of the same texture and color have different solubilities in 100 grams of water at 20*C, you could conclude that | they are different substances |
| The process that breaks down complex molecules of food into smaller particles is called | digestion |
| When a solid compound dissolves in water, | each of its particles becomes surrounded by water molecules |
| If you have a solution of a strong acid and a solution of a weak acid of equal concentration and volume, then the | strong acid will have a higher pH |
| What does it mean if a compound has a solubility of 15 g in 100 g of water at 0*C? | 15 g of the compound will dissolve in 100 g of water at 0*C |
| The pH scale measures | the concentration of hydrogen ions |
| Compared to the pH of saliva, the pH of stomach juices is | lower |
| Normal rainfall is slightly acidic, which means its pH must be | between 5 and 7 |
| The organ with the most acidic contents in the digestive system is the________ | stomach |
| In a reaction of an acid with a base, the pH changes to a value that is closer to ______ | seven |
| Substances that form hydrogen ions when released in water are called ________ | acids |
| When a solution forms, particles of a solute ______ and become surrounded by particles of the solvent | separate |
| Chemical digestion happens with the help of ______ that are sensitive to pH | enzymes |
| Ionic and polar compounds ______ dissolve in water because water molecules are polar. | dissolve |
| When the pH is high, the concentration of hydrogen ions is _______. | low |
| An ______ is a compound that tastes sour and reacts with some metals. | acid |
| A _____ is a compound that turns litmus blue and is often found in soaps and detergents. | base |
| Because it will dissolve so many solutes, _____ is sometmes called the universal solvent. | water |
| If you can continue to add more solute to a solution, the solution is said to be | unsaturated |
| _______ digestion tears, grinds, and mashes large food particles into smaller particles | Mechanical |
| Digestion breaks down ______ into simpler substances that your body can use for raw materials and energy. | foods |
| Acids are __________ which means that they "eat away" at other materials. | corrosive |
| A ______ is an ionic compound produced from the neutralization of an acid with a base. | salt |
| _______ solids break up into individual neutral particles when dissolved in a solvent. | Molecular |
| A _______ is a mixture that appears uniform throughout and whose particles cannot easily be separated. | solution |
| At the same concentrations, strong acids produce more _________ than weak acids. | hydrogen ions |
| Acids and bases have many uses around the ______ and in industry | home |
| The presence of a solute makes it harder for solvent molecules to escape when heated, so the boiling point of a solution is ______ than that of the pure solvent. | higher |
| Because solubility is a characteristic property of matter, it can be used to help | identify a substance |
| Among the factors that affect the solubility of a substance are | type of solvent, pressure, and TEMPERATURE |
| _________ is the process of breaking down complex molecules of foods into smaller molecules | Digestion |
| _______ form hydrogen ions (H+) when dissolved in water. | Acids |
| Bases feel slippery and taste _______. | bitter. |
| The particles in a suspension are larger than the particles in a solution | and can be seen easily. |
| A substance that is present in a solution in a smaller amount and is dissolved by the solvent is called the | solute |
| A _____ is a mixture in which particles can be seen and easily separated. | suspension |
| Adding a solute to a solvent will (raise/lower) the freezing point of the solvent. | lower |
| The products of a neutralization reaction are | water and a salt |
Created by:
8thgraders