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Chapter Seven

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Boiling Point Elevation. Osmotic Pressure. Osmosis and Dialysis. Osmosis. Osmotic membrane ... Boiling Point Elevation. Candy making. Crenation. Pickles ... – PowerPoint PPT presentation

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Title: Chapter Seven


1
Chapter Seven
0
  • Solutions

2
Types of Solutions
0
  • Gas in Liquid
  • Liquid in Liquid
  • Solid in Liquid
  • Gas in Gas
  • Liquid in Gas
  • Solid in Solid

3
True Solutions
0
  • Uniform composition
  • Do not separate
  • Cannot be filtered
  • Different dilutions possible
  • Transparent
  • Separated by physical means
  • evaporation, distillation, chromatography

4
Colloids
  • Scatter Light (Tyndall Effect)
  • Do not settle
  • Larger particles than true solutions

5
Suspensions
  • Opaque
  • Settle upon standing
  • Can be filtered
  • Largest particle size

6
Solubility
  • Miscible Two liquids that mix
  • Immiscible Two liquids form layers
  • Saturated As concentrated as possible
  • Unsaturated Less concentrated than saturated

7
Factors in Solubility
  • Nature of solvent and solute
  • Temperature
  • Pressure

8
Nature of Solvent and Solute
  • Like dissolves like (polarity)
  • Water is a polar solvent and dissolves
  • Ionic substances
  • Substances that can hydrogen bond

9
Temperature
  • Solids in liquids Solubility increases with
    increasing temperature (some exceptions)
  • Gases in liquids Solubility decreases with
    increasing temperature
  • Thermal pollution

10
Pressure
  • Solubility increases with increasing pressure
  • Soda is canned at 2 atm

11
Units of Concentration
  • Percent concentration (w/v)
  • (grams solute)/(100 mL solution)
  • How would you make a solution of 250 mL of 3.6
    (w/v) NaCl in water?

12
  • Calculate the w/v percentage of 628 mg of casein
    in 15.0 mL of milk.

13
Molarity
  • M (moles solute)/(liters solution)
  • How would you prepare 175 mL of 1.14 M NH4Br in
    water?

14
  • What is the molarity of 82.6 g of sucrose,
  • C12H22O11, in 725 mL of solution?

15
Parts Per Million
  • ppm (mg solute)/(kg solution)
  • ppb (?g solute)/(kg solution)

16
  • Dioxin is considered to be poisonous in
    concentrations above 2 ppb. If a lake containing
    1 x 107 liters has been contaminated by 1 g of
    dioxin, did the concentration reach a dangerous
    level?

17
Dilution
  • M1V1 M2V2

18
  • To make 5.0 L of fruit punch that contains 10
    (v/v) ethanol, how much 95 (v/v) ethanol must be
    mixed with how much fruit juice?

19
Colligative Properties
  • Depend only upon the amount of solute.
  • Freezing Point Depression
  • Boiling Point Elevation
  • Osmotic Pressure

20
Osmosis and Dialysis
21
Red Blood Cells
  • Isotonic solution 0.89 NaCl
  • No change in RBC's
  • Hypertonic solution gt 0.89 NaCl
  • Solvent moves out of RBC
  • RBC shrinks crenation
  • Hypotonic solution lt 0.89 NaCl
  • Solvent moves into RBC
  • RBC expands hemolysis

22
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23
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24
Colligative Properties in the Kitchen
  • Boiling Point Elevation
  • Candy making
  • Crenation
  • Pickles
  • Hemolysis
  • Vegetables

25
End of Chapter Six
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