Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San...
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Transcript of Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San...
![Page 1: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/1.jpg)
Chapter 1Chemistry: A Science for All
Seasons
James A. Noblet
California State University
San Bernardino, CA
2007 Prentice Hall
Chemistry for Changing Times, 11th edition
John W. Hill and Doris K. Kolb
![Page 2: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/2.jpg)
A key aspect of a scientific hypothesis is that it must be:
1. Creative
2. Unique
3. Testable
4. Persuasive
5. Understandable
![Page 3: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/3.jpg)
A key aspect of a scientific hypothesis is that it must be:
1. Creative
2. Unique
3. Testable
4. Persuasive
5. Understandable
![Page 4: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/4.jpg)
Which of the following processes represents a chemical change?
1. Water freezes into ice
2. Water evaporates
3. Butter melts in a hot pan
4. A bicycle left outdoors begins to rust
5. Sugar dissolves in hot coffee
![Page 5: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/5.jpg)
Which of the following processes represents a chemical change?
1. Water freezes into ice
2. Water evaporates
3. Butter melts in a hot pan
4. A bicycle left outdoors begins to rust
5. Sugar dissolves in hot coffee
![Page 6: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/6.jpg)
What quantity represents the smallest mass?
1. 0.01 kg
2. 1.0 g
3. 100 mg
4. 1000 g
5. 100,000 ng
![Page 7: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/7.jpg)
What quantity represents the smallest mass?
1. 0.01 kg (10g)
2. 1.0 g
3. 100 mg (0.1g)
4. 1000 g (10-3g)
5. 100,000 ng (10-4g)
![Page 8: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/8.jpg)
A 10.0-g sample of which of the following substances would have the greatest volume?
1. Hexane (0.660g/mL)
2. Ethyl alcohol (0.789g/mL)
3. Water (1.00 g/mL)
4. Magnesium (1.738 g/cm3)
5. Copper (8.94 g/cm3)
![Page 9: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/9.jpg)
A 10.0-g sample of which of the following substances would have the greatest volume?
1. Hexane (0.660g/mL)
2. Ethyl alcohol (0.789g/mL)
3. Water (1.00 g/mL)
4. Magnesium (1.738 g/cm3)
5. Copper (8.94 g/cm3)
![Page 10: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/10.jpg)
The energy required to heat 1.0 L of water from room temperature (20ºC) to boiling is:
1. 80 calories
2. 80 kilocalories
3. 800 calories
4. 800 kilocalories
5. 8000 calories
![Page 11: Chapter 1 Chemistry: A Science for All Seasons James A. Noblet California State University San Bernardino, CA 2007 Prentice Hall Chemistry for Changing.](https://reader035.fdocuments.in/reader035/viewer/2022081519/56649f385503460f94c54f0b/html5/thumbnails/11.jpg)
Why? (1.0 L =1000 mL=1000 g H2O; Boiling water is 100ºC, so temp increase is 80ºC x 1000 g =80,000 cal or 80 kcal)
The energy required to heat 1.0 L of water from room temperature (20ºC) to boiling is:
1. 80 calories
2. 80 kilocalories
3. 800 calories
4. 800 kilocalories
5. 8000 calories