Multiple Choice
Identify the
letter of the choice that best completes the statement or answers the question.
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1.
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Which
of the following is an example of a heterogeneous mixture?
a. salt
water b. vinegar c. sugar solution
d. mayonnaise
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2.
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A
heterogeneous mixture is one that is not
a. uniform
throughout. b. easily mixed together. c. made of two or more
liquids. d. edible by humans.
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3.
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Which
of the following is a homogeneous mixture?
a. salad
dressing b. gelatin c. rubbing alcohol d. orange
juice with pulp
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4.
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A
mixture that separates into different layers when you stop stirring it is
a. a
colloid. b. a suspension. c. a solution. d. an
emulsion.
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5.
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The
particles in a colloid remain dispersed throughout the mixture because
they
a. are extremely small. b. have a positive charge.
c. have a negative charge. d. are a combination of large and small
particles.
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6.
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Which
statement about solutions is incorrect?
a. Liquids
that mix to form a single layer are said to be miscible. b. Solutions can be made of
liquids and solids, liquids and liquids, or gases and liquids. c. In a solution, the
solvent is dissolved into the solute. d. Solutions will not separate under normal
circumstances.
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7.
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You
can usually filter out solid particles in a suspension by
a. pouring
the less dense liquid off the top. b. boiling it so that the solids are left
behind. c. distilling the entire suspension. d. using a paper
filter to catch the particles.
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8.
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You
can skim the fat off the top of a kettle of cold soup because fat is
a. made of
small particles. b. less dense than water and rises to the top.
c. an emulsion that remains dispersed throughout the soup. d. made of large
particles that will not pass through a filter.
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9.
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Distillation can be used to separate solutions of miscible liquids
because
a. different liquids usually have different boiling
points. b. boiling breaks the chemical bonds within each liquid.
c. denser liquids sink to the bottom. d. solids remain after the liquids are
boiled away.
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10.
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Solubility refers to the
a. size of
the particles that make up a substance. b. grams of solute per 100 g of
solvent. c. number of moles of solvent dissolved per liter of solution.
d. concentration of a solute that is actually dissolved in a solvent.
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11.
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Loose
sugar dissolves much faster than a sugar cube because loose sugar has
a. a
greater surface area. b. less kinetic energy. c. a higher
temperature. d. a greater surface tension.
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12.
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Sugar
will dissolve more quickly in iced tea if you stir it because stirring
a. absorbs
kinetic energy. b. allows dissolved molecules to diffuse through the
tea. c. increases the solubility of the solution. d. changes the
electric charges of the water molecules.
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13.
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You
can make a solute dissolve more quickly in a solvent by
a. adding
more solute. b. adding ice. c. heating the solvent.
d. removing some solvent.
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14.
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All
of the following will make it easier to dissolve a solute in a solvent
except
a. heating the solvent. b. stirring the
solution. c. increasing the surface area of the solute. d. adding a
larger amount of solute.
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15.
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Water
can dissolve charged particles because
a. it is an
ionic compound. b. its atoms have partial charges. c. it is solid
at a temperature of 0 degrees C. d. its molecular weight is extremely
low.
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16.
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Water
is referred to as the universal solvent because
a. it is
found throughout the universe. b. all known substances dissolve in
water. c. many different substances dissolve in water. d. it covers
more than half of the Earth's surface.
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17.
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An
unsaturated solution is one that
a. can dissolve more solute at the current
conditions. b. will precipitate out all its dissolved solute.
c. can dissolve more solute only if heated. d. can dissolve more solute only if
the pressure is increased.
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18.
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What
happens when a supersaturated solution cools down?
a. The
solution starts to freeze at room temperature. b. The solution will accept even more
solute. c. The solute will rise to the top of the solution. d. The
solute will precipitate out of the solution.
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19.
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Which
statement about bases is incorrect?
a. All
bases turn red litmus paper blue. b. All bases contain hydroxide ions.
c. All bases taste bitter. d. All bases feel slippery.
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20.
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Acids
are substances that
a. form hydronium ions when dissolved in water.
b. turn red litmus paper blue. c. make foods taste bitter.
d. react with neutral liquids to form bases.
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21.
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When
dissolved in water, all acids will
a. form hydroxide ions. b. have
a negative charge. c. conduct electricity. d. turn
blue.
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22.
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A
solution that is mildly acidic would have a pH of approximately
a. 2. b. 4. c. 6.
d. 8.
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23.
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The
pH of a substance is a measure of its
a. boiling
point. b. food value. c. ability to mix with water.
d. hydronium ion concentration.
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24.
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The
label on a bottle indicates that the substance inside has a pH of 13. This tells you that the
substance is
a. neutral. b. strongly acidic.
c. mildly basic. d. strongly basic.
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25.
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When
a solution of an acid reacts with a solution of a base, hydronium ions react with hydroxide ions to
form
a. salt. b. a stronger acid. c. a weaker
base. d. water.
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26.
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When
a solution of an acid reacts with a solution of a base, the pH of the resulting solution depends on
the
a. amounts of acid and base used. b. concentration of base
alone. c. temperature of the acid and base used. d. concentration
of acid alone.
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27.
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What
is a salt?
a. A solution that contains a strong acid b. An
ionic compound that does not contain oxide or hydroxide anions c. A substance formed
by mixing two strong acids together d. A solution that contains more anions than
cations and is strongly acidic
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28.
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Which
of the following is a basic solution?
a. household ammonia b. HCl dissolved in water
c. vinegar d. pure water
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29.
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Marinades for meat commonly include acids, such as vinegar or wine, because the acids
can
a. toughen meat. b. tenderize meat. c. preserve
meat. d. react with salt to heighten flavor.
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30.
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A
disinfectant is a substance that
a. forms a base. b. mixes safely
with vinegar. c. kills bacteria and viruses. d. forms an
acid.
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31.
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The
products of soap-making are soap and
a. fat. b. grease.
c. hard water. d. glycerol.
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32.
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Soap-making is a reaction between compounds found in animal fats
and
a. glycerol or another alcohol. b. negatively charged
hydrocarbon chains. c. sodium or potassium hydroxide solution.
d. sodium chloride.
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33.
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Soap
can remove grease and oil from your skin because it acts as
a. an
emulsifier to surround the oil. b. an acid to neutralize the dirt.
c. a solvent to dissolve the dirt. d. a salt to make water
harder.
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34.
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Putting lemon juice on a piece of cut apple will
a. make the
fruit softer and easier to chew. b. prevent the fruit from turning
brown. c. make the fruit taste sweeter. d. neutralize the acid in
the fruit.
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35.
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Yogurt is made by changing
a. milk fat
into an acid solution. b. acid in milk into a strong base. c. milk
sugar into lactic acid. d. protein in milk into a denatured solid.
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36.
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Which
of the following chemicals is a base?
a. lactose b. lemon juice
c. aspirin d. baking soda
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