AnswersChemistry A.1 - F26 - Jacob MetskerLab: Calorimetry and Specific Heat

Solutions and Solubility Answers

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Which is the second step in the dissolving process?

A
The solute is mixed with the solvent.
B
The solute ions are carried into the solution.
C
The solvent molecules surround the solute particles.
D
The solvent molecules are attracted to solute particles or ions.
3

A 1-L soda bottle contains dissolved carbon dioxide gas. Which bottle would have the highest concentration of dissolved gas?

A
a bottle that is sealed
B
a bottle that was opened 1 minute ago
C
a bottle that was opened 1 hour ago
D
a bottle that was opened 1 day ago
4

Which method would increase the solubility of a gas?

A
increasing the pressure
B
stirring the solvent quickly
C
increasing the temperature
D
decreasing the amount of solvent
5

Under which conditions would the solubility of a gas be greatest?

A
high pressure and high temperature
B
high pressure and low temperature
C
low pressure and high temperature
D
low pressure and low temperature
9

The graph below shows how solubility changes with temperature.What is the solubility of Na2HAsO4 at 60°C?

Question illustration
A
20 g/100 mL of water
B
46 g/100 mL of water
C
65 g/100 mL of water
D
70 g/100 mL of water
11

Which is true about dissolving a polar substance in water?

A
The solvent particles are all nonpolar molecules.
B
The solute particles are carried into the solution.
C
The solute particles have no attraction for the solvent molecules.
D
The solute particles are very different from the solvent molecules.
12

Which is true about the dissolving process in water?

A
Nonpolar solutes dissolve easily in water.
B
Solute molecules surround water molecules.
C
Molecules or ions of a solute spread throughout the water molecules.
D
Water molecules are repelled by solute ions at the surface of the solute.
13

Under which conditions will sugar most likely dissolve fastest in a cup of water?

A
a sugar cube with stirring at 5°C
B
a sugar cube without stirring at 15°C
C
sugar crystals with stirring at 15°C
D
sugar crystals without stirring at 5°C

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