1. Chapter 6 Section 1 Solutions and Other Mixtures

2.  Any sample of matter is either a pure substance or a mixture

3. Heterogeneous Mixture  Heterogeneous Mixture: mixture that is not the same throughout Example: fruit salad Suspension: mixture that looks uniform when stirred or shaken but separates into different layers when left alone. Example: orange juice

4. Suspensions

5.  Colloid: mixture of tiny particles that are dispersed in another substance but do not settle out of the substance  Examples: egg white, paint, blood There are 2 differences between particles in colloids and those in susensions:  Particles in colloids are much smaller than those in suspensions  Particles in colloids do not settle to the bottom b/c their particle size is so small

6. Colloids

7.  Immiscible Liquids: two or more liquids, solids, or gases, that don’t mix  To separate immiscible liquids you can: Pour the less dense liquid off the top Use a special container to get the dense liquid off the bottom  Emulsion: mixture of immiscible liquids in which liquids are spread throughout one another. Example: mayonnaise

8. Emulsion

9. Homogeneous Mixture  Homogeneous mixture: mixture that is uniform throughout Example: salt water (salt water can be separated by evaporation or boiling away the water.)

10.  Solution: a homogeneous mixture of 2 or more substances uniformly spread throughout a single phase.

11.  Solute: the substance that dissolves in a solution. Example: aquarium salt  Solvent: the substance that dissolves the solute. Example: water (universal solvent)  Miscible Liquids: 2 or more liquids that form a single layer when mixed.  You can separate miscible liquids by a process called distillation