M1: Matter and Its Properties

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Created by
Ayen B.

Cards (31)

  • Chemistry
    The study of matter; its composition, properties, and transformations
  • Molecule
    • Structure that consists of two or more atoms chemically bound together
    • Behaves as an independent unit
  • Matter
    Anything that has mass and takes up volume
  • Matter
    • naturally-occurring: cotton, sand, digoxin (cardiac drug)
    • synthetic: nylon, styrofoam, ibuprofen
  • LIQUID
    ● Varying shape that conforms the shape of the container
    ● Fixed volume
  • SOLID
    ● Fixed shape and volume
    ● May be hard or soft
    ● May be rigid of flexible
  • GAS
    ● No fixed shape or volume
    ● Does not have a surface
  • Properties of Matter
    • Physical property
    • Chemical property
  • PHYSICAL PROPERTY
    ● Can be observed or measured without changing the composition of the material
    ● Color, odor, melting and boiling point, solubility
  • PHYSICAL CHANGE
    ● Alters the material without changing its composition
  • Physical property
    • Extensive property
    • Intensive property
  • EXTENSIVE PROPERTY
    Depends upon how much matter is being considered.
    ● Mass
    ● Length
    ● Volume
  • INTENSIVE PROPERTY
    Does not depend upon how much matter is being considered.
    ● Density
    ● Temperature
    ● Color
  • CHEMICAL PROPERTY
    ● Determine how a substance can be converted into another substance
  • Classification of Matter
    • Pure Substances
    • Element
    • Metals
    • Nonmetals
    • Metalloids
    • Compound
    • Mixtures
    • Homogenous
    • Heterogenous
  • PURE SUBSTANCES
    ● Composed of only a single component (atom or molecule)
    ● Has a constant composition, regardless of sample size or origin of sample
    ● It cannot be broken down to other pure substances by a physical change
  • ELEMENT
    Definition
    ★ Simplest type of substance with unique physical and chemical properties
    ★ Cannot be broken down by a chemical change
    Divisions: Metals, nonmetals, metalloids
  • Metals
    ★ Located on the left side of the periodic table
    ★ Good conductors of heat and electricity
    ★ Shiny solids at room temperature (except for mercury which is a liquid)
  • Nonmetals
    ★ Located on the right side of the periodic table
    ★ Have a dull appearance
    ★ Poor conductors of heat and electricity
    ★ Can be solid, liquid, or gas at room temperature
    ○ SOLID: sulfur and carbon
    ○ LIQUID: bromine
    ○ GAS: nitrogen and oxygen
  • Metalloids
    ★ Located on the solid line that starts at boron (B) and angles down to astatine (At)
    ★ Have properties intermediate between metals and nonmetals
    ★ 7 ELEMENTS:
    ○ Boron (B)
    ○ Silicon (Si)
    ○ Germanium (Ge)
    ○ Arsenic (As)
    ○ Antimony (Sb)
    ○ Tellurium (Te)
    ○ Astatine (At)
  • Compounds
    ★ Formed by chemically joining two or more elements
    ★ Ex: Table salt (NaCl)
  • MIXTURES
    ● Composed of more than one component
    ● Have carrying composition (combination of any of the 3 states of matter)
    ● Can be separated into their components by a PHYSICAL PROCESS
    ● Ex: Sugar dissolved in water
  • SEPARATION METHODS
    • Filtration
    • Decantation
    • Simple Distillation
    • Fractional Distillation
    • Evaporation
    • Chromotography
    • Centrifugation
    • Crystallization
  • FILTRATION
    ● Separate insoluble solids from liquids through the use of filters
  • DECANTATION
    ● Separation of mixtures of immiscible liquids or of a liquid of a solid mixture, such as suspension.
    ● EX: draining rice
  • SIMPLE DISTILLATION
    ● Separates components with large differences in volatility or boiling point
    ● Direct contact with heat
    ● Recall the process of water cycle
  • EVAPORATION
    ● Separates soluble solid from a liquid
  • FRACTIONAL DISTILLATION
    ● Separates components with small volatility differences
    ● Indirect contact with heat
  • CHROMATOGRAPHY
    ● Used for the separation of different colors of ink, identification and separation of the preservatives and additives added in the food items, and in DNA fingerprinting and bioinformatics
  • CENTRIFUGATION
    ● Spinning the mixture in a solution around an axis at high speed
  • CRYSTALLIZATION
    ● Separation based on the differences in solubility
    ● Solubility increases with temperature
    ● The process of putting the mixture in a hot solvent, then allowing it to cool, so that the purified compound will be converted into crystal form