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Mixtures and Solutions
Final Assessment
1. Which of these is a method of separating solutions?
A. hand separationB. filteringC. screeningD. evaporation
Evaporation
2. A solution in which no more material will dissolve is…
A. saturated.B. dilutedC. concentrated.D. solvent.
saturated
Brian just figured out that it takes about 35 g of sugar to saturate a cup of iced tea (about 250 ml). He then made a cup of hot tea of the same size. Which amount of sugar might it take to saturate the hot tea?
A. 10 gB. 25 gC. 35 gD. 60 g
60 g
Which of these is the most soluble in water?
A. cerealB. saltC. baking sodaD. citric acid
Citric acid
Susan made a dry mixture of pebbles, flour, and Epsom salts. She added 50 ml of water to the mixture. She wants to separate the materials in this order: first pebbles, second flour, and last Epsom salts. What order is the best way to do this? A. evaporation, filtering, screeningB. screening, filtering, evaporationC. filtering, screening, evaporationD. evaporation, screening, filtering
B. screening, filtering, evaporating
Which of these does not appear as a crystal?
A. sandB. saltC. sugarD. snowflakes
sand
Two saturated citric-acid solutions made at the same temperature always have the same
A. amount of citric acid.B. amount of water.C. concentration.D. volume.
concentration
Jessica made a pitcher of lemonade. What can she do to dilute it if she thinks it doesn’t taste right?
A. Add water.B. Add sugar.C. Boil the lemonade.D. Put it in the refrigerator.
Add water.
Material is added to a beaker of clear, colorless liquid. Which of these is evidence that a chemical reaction has taken place?A. Bubbles are created.B. One material dissolves in the other.C. A solution is formed.D. The mixture becomes cloudy.
Bubbles are created.
Which of these solutions has the highest concentration?
A. One scoop of detergent and 500 ml of waterB. one scoop of detergent and 1000 ml waterC. two scoops of detergent and 500 ml of waterD. Two scoops of detergent and 1000 ml water
Two scoops of detergent and 500 ml of water.
