Les 1 GC1-1
Les 1 GC1-1
Properties of Matter
Physical Properties
- characteristics of a substance which can be observed without changing its composition
- examples are boiling point, melting point, density, color, odor, hardness, electrical and thermal conductivities, tenacity,
elasticity, and plasticity
- classified as intensive and extensive
- intensive property depend on quality of matter such as density, color, odor,
taste, luster, hardness, malleability, conductivity, melting point, freezing point,
boiling point
- extensive property depend on quantity such as mass, weight, length, volume
Chemical Properties
- characteristics that a substance exhibits when it undergoes changes in
composition
- iron reacts with oxygen to form a new compound
Changes in Matter
Physical change
- involves no change in the fixed composition of the substance
- phase change/ transition is when substance changes from one state to
another
- physical change is reversible (melt, boil, freeze, dissolve, evaporate, condense, sublime, cut, bend, crack, crush, grind
indicate physical changes)
If heat is added to a substance, such as in melting, vaporization, sublimation, and ionization the process is endothermic.
In this instance, heat is increasing the speed of the molecules causing them move faster (examples: solid to liquid; liquid
to gas; solid to gas).
If heat is removed from a substance, such as in freezing, condensation, deposition, and recombination, then the process
is exothermic. In this instance, heat is decreasing the speed of the molecules causing them move slower (examples:
liquid to solid; gas to liquid). These changes release heat to the surroundings.
Chemical change
- involves changes in the composition of substances
- words like cook, bake, decompose, combine, corrode, decay, grow, rust, spoil, and ferment indicate chemical changes
A compound is made up of elements that are chemically bonded in fixed ratios whereas components of a mixture are not
chemically bonded.
Mixtures are combinations of two or more substances that can be separated by physical means. It can be classified as
either homogeneous or heterogeneous.
*A homogeneous mixture has uniform composition and properties as seen by the naked eye. Examples are seawater and
air. It is also called solutions. There are two components of a solution namely the solute and the solvent.
- The solute is the one that is being dissolved while the solvent is the dissolving agent.
Depending upon the dissolution of the solute in the solvent, solutions can be categorized into supersaturated solution,
unsaturated and saturated solutions.
*A supersaturated solution comprises a large amount of solute at a temperature wherein it will be reduced, as a result the
extra solute will crystallize quickly.
*An unsaturated solution is a solution in which a solvent is capable of dissolving any more solute at a given temperature.
*A saturated solution can be defined as a solution in which a solvent is not capable of dissolving any more solute at a
given temperature.
*A heterogeneous mixture is not uniform in composition. Any part of the system with uniform composition and particles is
called a phase. Thus, a heterogeneous mixture consists of two or more phases.
- Examples of heterogeneous mixture are suspensions, colloids, and coarse mixtures.
*Suspensions are type of mixture where the suspended particles can be seen and are large enough to be filtered. For
example, muddy water looks uniform in composition but after a while, the suspended particles will settle at the bottom.
Most medicines labeled “Shake well before use” are suspensions.
*Colloids are generally classified as heterogeneous mixtures where the particles are bigger than those of solutions but
smaller than those of suspensions. Examples of colloids are milk, gelatin, and blood. Colloids exhibit Tyndall effect, a
phenomenon observed in dispersed colloid particles once light is directed to such mixtures. The dispersed solutes scatter
and reflect the light.
*Coarse mixtures are heterogeneous mixtures where the particles can be separated mechanically. Salad and many food
preparations are some examples of these.