chemical solutions
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Chemical Solutions. Solution Formation. Whether a substance dissolves depends on… composition of the solute and solvent (think polarity) Rate (speed) of dissolving depends on factors that increase the contact of solvent with the solute temperature (increases speed and amount) - PowerPoint PPT PresentationTRANSCRIPT
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Chemical Chemical SolutionsSolutions
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Whether a substance dissolves depends on…composition of the solute and solvent
(think polarity) Rate (speed) of dissolving depends on
factors that increase the contact of solvent with the solutetemperature (increases speed and
amount)stirring (only affects speed)particle size (only affects speed)
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amount of a substance that dissolves in a given quantity of a solvent at a specified temperature and pressure
expressed in grams of solute per 100 g of solvent (gases in grams per L)
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unsaturated solutionmore solute can still be dissolved in the
solvent at a constant temp. and pressure saturated solution
the maximum amount of solute is dissolved in a solvent at a constant temp. and pressure
supersaturated solutioncontains more solute than it
can theoretically hold at a given temperature
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miscibletwo liquids that dissolve in each other
in any proportion Ex. Water and alcohol
immiscibleliquids that are insoluble in each
other in any proportion Ex. Oil and water
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Factors that affect solubility (amount that will dissolve)temperature affects:
solids, liquid, and gases• solubility increases with temperature for most solids
• solubility decreases with temperature for gases
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pressure affects: gasses but not solids
• Henry’s Law at a given temperature, the solubility (S) of a gas in a liquid is directly proportional to the pressure (P) of the gas above the liquid
as pressure (P) increases = solubility (S) increases-- and vice-versa
S1 / P1 = S2 / P2
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at a given temperature, the solubility (S) of a gas in a liquid is directly proportional to the pressure (P) of the gas above the liquid.
as pressure increases = solubility increases
S1 / P1 = S2 / P2
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What are the best conditions for making soda that will keep its “fizz”?
Why does soda go flat when you leave it open and on the table?