Science 8 Study Guide

Unit 1 Mix and Flow of Matter

Topic 1 – Matter on the Move

*All Matter is made up of tiny particles

Four states of Matter

Solid: has a definite shape and volume (ex sugar cube, desk)

-particles in a solid are tightly packed together. The particles are locked together so they can not move around freely, they can only vibrate.

Liquid: has a definite volume but no definite shape (ex water)

-particles in a liquid have enough energy to slide past one another while they vibrate together in clusters. (guests at a party)

Gas: no definite shape or volume (ex air)

-enormous amount of empty space between particles, take the shape of the container that they are in.

Plasma: makes up approximately 98% of the universe, very little on earth.

Matter heated to extremely high temperatures.

The Particle model was first proposed by a Greek thinker named Democritus.

Five Points of the Particle model

-All substances are made of matter

-All particles in a pure substance are the same. Different pure substances are made of different particles.

-The Particles are always in motion, vibrating, rotating, and moving from place to place. The speed increases as temperature increases and vice versa

-Particles have spaces between them

-There are attractive forces between particles.

Changes of State

Gas

Sublimationvaporizationcondensation

Melting (also called fusion)

SolidLiquid

Freezing (also called solidification)

Topic 2 Mixing and Dissolving

*Flow Chart on different parts of Matter.

Pure substances have their own set of physical properties, or characteristics, such as colour, odour, hardness, melting points, boiling points

Mixture: a combination of two or more substances

Homogeneous Mixture: mixtures that look as though they have only one set of properties. Every part of the mixture looks the same throughout.

Heterogeneous mixture: mixtures that contain two or more parts that are still visible. Obvious ones are known as mechanical mixtures.

In-Between Mixtures

Suspension: A heterogeneous mixtures in which the particles settle slowly. Ex. salad dressing

Colliod: a heterogeneous mixture in which the particles do not settle.

Emulsion: a mixture in which droplets of fat are prevented from joining together by an emulsifying agent.

The separate parts of a mechanical mixture are called phases

Dissolving: The complete intermingling of the particles of two or more substances.

Solute: The substance that dissolves in the solvent to form a solution. There is usually less solute than solvent in a solution.

Solvent: is the substance that dissolves a solute to form a solution. There is usually more solvent than solute. (water is known as the universal solvent)

Soluble: means able to dissolve in a particular solvent.

Factors that effect dissolving

-agitation-solute size

-temperature-pressure

Solubility- How much can be dissolved?

Solubility: refers to the mass of a solute that can dissolve in a given amount of solvent to form a saturated solution at a given temperature.

Saturated: no more solute will dissolve in a specific amount of solvent at a specific temperature

Un saturated: solvent can still hold more at that temperature

Supersaturated: a solution that contains more solute than it should normally dissolve at a certain temperature.

Insoluble: not able to be dissolved.

WHMIS – Workplace Hazardous Materials Information System

Topic 3 – Separating Earth’s Mixtures

Separation Methods

Desalinating water: water is separated from a solute via evaporation

Solvent (water) is recovered but solute may not be.

Distillation: boiling water allows it to be separated from a mixture and have each collected in different containers, leaving a distillate (water) and residue.

Filtering: materials are screened out leaving a filtrate and residue.

Processing Petroleum: petroleum is processed using fraction towers which are basically a complex system of distillation where each different pure substance is piped out based on the temperature that it condenses.

*understand how gold is extracted from Gold Ore pg 31

*know how sugar is extracted from sugar beets and sugar cane pg 36