Chapter 6 Acids, Bases & Solutions

Front 1

suspension

Back 1

a mixture with small undissolved particles that do not settle out.

example: gelatin

Front 2

solution

Back 2

a substance that is present in a solution in a smaller amount and dissolved by the solvent

Front 3

solvent

Back 3

a mixture in which particles can be seen and easily separated by settling or filtration

example: water and pepper

Front 4

solute

Back 4

a well mixed mixture

example: water and salt

Front 5

colloid

Back 5

part of a solution present in the largest amount

Front 6

dilute solution

Back 6

has more dissolved solute than is predicted by its solubility at the given temperature

Front 7

concentrated solution

Back 7

temperature, pressure and type of solvent

Front 8

solubility

Back 8

does not hold as much of a solute as is possible at the given temperature

Front 9

saturated solution

Back 9

only a little solute is dissolved in the
water

Front 10

unsaturated solution

Back 10

more solute is dissolved in the water

Front 11

factors that affect the solubility of a substance

Back 11

a measure of how well a solute can dissolve in a solvent at a given temperature.

Front 12

supersaturated solution

Back 12

contains as much dissolved solute as possible at a given temperature

Front 13

acid

Back 13

a substance that tastes bitter, feels slippery and turns red litmus blue

Front 14

indicator

Back 14

compounds that share characteristic properties in the kinds of reactions they undergo.

Front 15

base

Back 15

a compound that changes color when in contact with an acid or a base

Front 16

hydrogen ion (H+)

Back 16

an ionic compound that can form from the neutralization of an acid with a base

Front 17

hydroxide ion (OH-)

Back 17

a reaction between an acid and a base

Front 18

pH scale

Back 18

rainwater that is more acidic than normal rainwater

Front 19

acid rain

Back 19

a positively charged ion formed of a hydrogen atom that has lost its electron

Front 20

neutralization

Back 20

a negatively charged ion made of oxygen and hydrogen

Front 21

salt

Back 21

a range of values from 0 - 14 that expresses the concentration of hydrogen ions in a solution

Front 22

digestion

Back 22

the process that changes large food molecules into smaller molecules

Front 23

mechanical digestion

Back 23

the process that breaks down complex molecules of food into smaller molecules

Front 24

chemical digestion

Back 24

the physical process that tears, grinds, and mashes large food particles into smaller ones