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# Solutions at Work Guide.id

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Solutions at Work
Video Script
31. Graphic Transition ­ Concentration in Solutions
32.Have you ever taken a sip of lemonade that tasted exceptionally sweet?
33.This is because is has a high concentration of sugar.
34.These experiences are related to the concentration of solutions.
35.What is concentration? Concentration is a measure of the amount of solute dissolved
in a solvent.
36.You Compare! What has a greater concentration ­ the cup of tea with two tea bags
or the cup with one tea bag?
37.That's right, the darker cup of tea brewed with two tea bags has a greater
concentration of tea. You might refer to this as a "strong" cup of tea.
38.A great deal of solute, in this case tea, is dissolved in a solvent, which is water.
39.Let's take two beakers, each containing 100 milliliters of water. They have the same
amount of solvent.
40.We'll add 10 milliliters of solute to the fi rst beaker.
41.And to the second beaker we'll add a lot more solute ­ 30 milliliters.
42.Which solution has a greater concentration? That's right, the second solution is much
more concentrated, and even looks darker.
43.How can we make this solution less concentrated, or more dilute?
44.That's right, we can add more water to make it less concentrated.
45.Graphic Transition ­ Solubility and Solutions
46.Have you ever noticed that some things dissolve better in water than others.
47.You Compare!
How does salt dissolve in water compared to pepper?
48.As you can see salt dissolves more readily than pepper.
49.Solubility is a measure of how well a solute can dissolve in a solvent at a given
temperature.
50.Temperature plays a key role in solubility.
51.For example, sugar dissolves much more readily in hot tea than in iced tea.
52.Quite often when making foods such as candy or fudge it is necessary to heat the
mixture so that sugar can be dissolved.
53.Several factors affect how quickly a substance is dissolved in a liquid solvent.
54.Perhaps you've noticed someone stirring sugar into a drink.
55.Stirring and shaking increases the rate of dissolving.
56.Crushing a solute also helps accelerate dissolving. This increases the surface area of
the solute being dissolved, providing more contact with the solvent.
57.In some cases a solvent cannot dissolve any more solute.
58.The water in this solution, for example, cannot hold any more sugar. Notice how the
sugar is settling to the bottom.
59.This is referred to as a saturated solution.
60.Solutions play an important role in our daily lives.
61.Many of the things we drink are solutions, and many of the foods we eat are prepared
in solutions.

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