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Matter•Anything that has mass and takes up space
States of matter
The three states of matter are solids, liquids and gasses.
Characteristic Properties
• Regardless of state of matter, a substance has a unique characteristic property.
Elements
• Can’t be broken down into another substance.
•ELEMENTS
Compound
• Chemical Combination of elements.
• EX: H20water
CO2Carbon Dioxide
C12022H11 Sugar
C6H12O6 Glucose
Atom• The smallest particle of an element.
• player_frameatoms.htm
Molecule
• A group of atoms joined together.
chocolate
• player_framemolecules.htm
Chemical Bond
• The force that holds the atoms together.
Formula• Ratio of atoms of each
element in a compound.
Theobromine, C7H8O4N2 or Chocolate
Law of Conservation of Matter
• Matter is neither created nor destroyed during a chemical change.
• It recombines to make a new type of chemical.
Pure Substance
• One kind of matter with no substances mixed in.
• EX. Sugar, gold, silver, salt.
Mixture
• When two or more substances are mixed together but have different properties.
EX: Salt Water
player_frame.htm
Solution
• As well mixed as possible or when a substance has dissolved.
• player_frame2.htm
Changes in Matter
• Physical Change: When the state of matter changes.
Physical Change
• whipping egg whites (air is forced into the fluid, but no new substance is produced)
• magnetizing a compass needle (there is realignment of groups ("domains") of iron atoms, but no real change within the iron atoms themselves).
• boiling water (water molecules are forced away from each other when the liquid changes to vapor, but the molecules are still H2O.)
• dissolving sugar in water (sugar molecules are dispersed within the water, but the individual sugar molecules are unchanged.)
• dicing potatoes (cutting usually separates molecules without changing them.)
Changes in Matter cont…
• Chemical Change: When a substance(s) combine or decompose into a new substance.
Examples of a chemical change
iron rusting (iron oxide forms) gasoline burning (water vapor and carbon
dioxide form) eggs cooking (fluid protein molecules uncoil and
crosslink to form a network) bread rising (yeast converts carbohydrates into
carbon dioxide gas) milk souring (sour-tasting lactic acid is
produced) suntanning (vitamin D and melanin is produced)
Type of characteristic properties
• Boiling Points: The temperature at which a liquid boils.
Water's boiling point is 100 °C
Melting/Freezing Points
• Temperature at which a solid turns into a liquid.
Intermolecular forces (IMF’s):
These are forces that hold particles (molecules) together.
Energy and State Change
• When a substance changes state:
• Solid liquid gas = gaining energy
• Gas liquid solid = loses energy
Temperature affects state.
Substances with weak IMF’s become liquids and gasses at low temperatures.
In contrast, substances with strong IMF’s can stay in a solid state even at extreme temperatures. Substances with strong IMF’s become liquids and gasses at high temperatures.
