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SOLUBILITY

SOLUBILITY. What are solutes, a solvents and a solutions? Does stirring help solutes to dissolve?. METHOD Place one of the candy pieces in your mouth without chewing or moving your tongue around. 2. Record the time that it takes for this candy piece to dissolve.

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SOLUBILITY

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  1. SOLUBILITY What are solutes, a solvents and a solutions? Does stirring help solutes to dissolve? METHOD • Place one of the candy pieces in your mouth without chewing • or moving your tongue around. • 2. Record the time that it takes for this candy piece to dissolve. • 3. Place a second candy piece in your mouth, this time moving your tongue, but not chewing. • Record the time it takes to dissolve this candy piece. • Place the third piece of candy in your mouth and chew it. • Record the time to dissolve this third piece of candy.

  2. 2. Copy and complete the following sentences using the words below: Solution solvent solute saliva dissolves exposed saliva The candy dissolves in the ……………………..in your mouth to form a liquid ………………………….. Solutions contain two parts, a ………………….. and a ………………………………. The solvent is …………………….. and the solute is the candy. The solute……………………….. by spreading out evenly throughout the solvent. The candy can quickly dissolve when it is ……………… to chewing and stirred by moving it around with the tongue.

  3. ANOTHER STIRRING PROBLEM How does stirring help solutes to dissolve? METHOD • Measure 100mL water and place this in a beaker. Prepare two • (2) setups. • 2. In one beaker, add 1 spoonful of sugar. • 3. Record the time it takes to dissolve the sugar. • In the other beaker, add 1 spoonful of sugar. • Stir until the sugar dissolves. • Record the time it takes to dissolve the sugar. Explain your results: Answer the aim.

  4. It All Depends on the Temperature • Aim: Why do many substances form solutions more easily in hot • water than cold water? • GUIDE QUESTIONS: • How does the temperature seem to affect the rate of mixing? • How is the warm solution different from the cold one? • Describe what is happening in terms of particle movement. • Draw a dot sketch of each solution. Use more dots to show areas where there is a high concentration of food coloring and fewer dots for low concentration. Materials:2 small beakers hot water food coloring • METHOD • Fill one beaker with cold water. • Fill the other beakers with hot water. • Wait one minute for the water to calm. • Add one drop of food coloring to each. • Record your observations over the • next 5 minutes. • Note: DO NOT MOVE THE BEAKERS

  5. A Soluble Problem Aim: To find out the difference between soluble and insoluble solids. Equipment: 2 samples of water (A and B) safety goggles 2 evaporating dishes Method: • Look at each sample closely. Do they look at all different? • Place 1 ml of sample A on an evaporating dish. Label this as dish A. • Place 1 ml of sample B on another evaporating dish. Label this as dish B. • Heat the 2 samples using a hot plate. • Once the dish is dry, look inside. Is anything left? Results: Copy this data table into your notebook:

  6. GUIDE QUESTIONS: • What differences are there between the samples? When did • you first notice the differences? Why? • 2. Look at the sentences below. Choose those that you think are • correct and write them down:Sample A was sea water and sample B was tap water. You could tell the difference just by looking at the water samples. Only one sample had any solid dissolved in it. Sample A left behind more white solid than sampleB. Sample A could have been sea water.

  7. GUIDE QUESTIONS: • What differences are there between the samples? When did you first notice the differences? Why?2. Look at the sentences below. Choose those that you think are • correct and write them down:Sample A was sea water and sample B was tap water. • You could tell the difference just by looking at the water samples. • Only one sample had any solid dissolved in it. • Sample A left behind more white solid than sample B. • Sample A could have been sea water.

  8. A MIXTURE is a material made up of at least two substances which may be elements or compounds that are NOT chemically bonded .

  9. http://users.rcn.com/jkimball.ma.ultranet/BiologyPages/M/Mixtures.htmlhttp://users.rcn.com/jkimball.ma.ultranet/BiologyPages/M/Mixtures.html

  10. Properties of Mixtures • The composition of a mixture is variable. • Each of its components retains its characteristic properties. • Its components are easily separated (e.g. filtration, evaporation).

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