Introduction To Qualitative Chemistry (Review On Chemical Concepts)
Introduction To Qualitative Chemistry (Review On Chemical Concepts)
TARLAC AGRICULTURAL
UNIVERSITY Camiling, Tarlac
COLLEGE OF
AGRICULTURE AND
FORESTRY
Department of
Food Science and
Technology
CHAPTER 1
INTRODUCTION TO QUALITATIVE
CHEMISTRY
(REVIEW ON CHEMICAL
CONCEPTS)
INTRODUCTION:
CLASSIFICATION OF MATTER:
STATES OF MATTER
1. Solids:
• Properties – have definite shape, do not flow, virtually
impossible to compress, expand if heated, but
usually less than liquids and gases.
• Particles in solids – strongly bonded to each other,
vibrate a little, but not much compared tp liquids and
gases
2. Liquid
• Properties: no definite shape, can flow to take the shape
of the bottom of a container, very difficult to
compress (virtually incompressible)
• Particles in liquids: weakly bonded to each other, break
their bonds easily, vibrate and ove more than those
in solids, move faster when heated
3. Gas:
• Properties: no fixed shaper, gases spread (or diffuse) to
completely fill a container, gases are easily
compressed.
• Gas Particles- are free, having no bonds between them,
have much more energy than those of a solid or
liquid, fly around, bouncing off each other and the
walls of the container
CHANGES IN MATTER
Liquid→Gas Vaporization
Liquid→Solid Freezing
Gas→Liquid Condensation
Solid→Gas Sublimation