Test 10 ~ Objective 1

Objective 1:

1. In a solution, the solute particles have much smaller molecules than colloids and suspensions.  It is a "homogeneous mixture" (is uniform in composition) of more than on substance.  A few examples are salt, water, and sugar.  Colloids are dispersed evenly throughout a substance.  An example of this is milk.  Suspensions are also homogeneous fluids that are too big for sedimentation.

2. When a solution is formed, the particles of the solute leave each other and become part of the solvent.

3.  The solute lowers the freezing point of water because it is applied to a colligative property, which means that it depends on the number of dissolved particles in a substance, not the actual identity of the solutes (an example is the freezing point of salt water is lower than the freezing point of water because the salt dissolves into the water.)  It will raise the boiling point for the same reason.

4. You would make a solution because the food coloring is obviously UNIFORMLY spreading through the water to make it blue.

5.  The solute lowers the freezing point of water because it is applied to a colligative property, which means that it depends on the number of dissolved particles in a substance, not the actual identity of the solutes (an example is the freezing point of salt water is lower than the freezing point of water because the salt dissolves into the water.)  It will raise the boiling point for the same reason.

Cites:
http://www.infoplease.com/ce6/sci/A0861175.html
http://en.wikipedia.org/wiki/Solutions
http://en.wikipedia.org/wiki/Colloids
http://en.wikipedia.org/wiki/suspensions
http://wiki.answers.com/Q/What_happens_to_the_solute_particles_when_a_solution_forms
http://wiki.answers.com/Q/You_mix_food_coloring_in_water_to_make_it_blue_haveyou_made_a_solution_or_a_suspension
http://www.chemistryexplained.com/Ce-Co/Colligative-Properties.html