SAT Chemistry Practice Test
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Chemistry
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Periodic Table Notes
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Trends: 1. Across? ?the? ?period ? There? ?is? ?a? ?general? ?decrease? ?in? ?atomic? ?radius? ?across? ?the? ?period. - Across? ?a? ?period,? ?proton? ?number? ?increases? ?and? ?electrons? ?are? ?being? ?added? ?to? ?the? ?same? ?outermost principal? ?quantum? ?shell - Forces? ?of? ?attraction? ?between? ?the? ?valence? ?electron? ?and? ?nucleus? ?increases? ?as? ?nucleus? ?becomes more? ?positively? ?charged - Distance? ?between? ?the? ?valence? ?electron? ?and? ?nucleus? ?decreases. 2. Down? ?the? ?group ? There? ?is? ?a? ?general? ?increase? ?in? ?atomic? ?radius? ?down? ?the? ?group - Number? ?of? ?filled? ?principal? ?quantum? ?shell? ?increases
Acid and Bases
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Bonding Structure
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Chemical? ?Bonding? ?and? ?Structure 1.1? ?chemical? ?bonding:? ?the? ?attraction? ?between? ?particles Atoms Ions Molecules Smallest? ?unit? ?of? ?elements? ?that cannot? ?be? ?broken? ?down? ?into anything? ?simpler Atoms? ?that? ?are? ?covalently? ?bonded and? ?carry? ?an? ?overall? ?electrical charge Groups? ?of? ?atoms? ?that? ?are covalently? ?bonded Calcium? ?atom,? ?carbon? ?atom Calcium? ?ion,? ?oxide? ?ion Carbon? ?dioxide? ?molecule 1.2? ?Metallic? ?bond 1.2.1? ?Bonding? ?and? ?Structure - Metallic? ?bond? ?is? ?the? ??electrostatic? ?force? ?of? ?attraction?? ?between? ??positive? ?metal? ?ions?? ?and? ?the? ??sea? ?of delocalised? ?electrons - Giant? ?metallic? ?lattice? ?structure - Non-directional
Plastic Test Lab Report Chemistry
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PLASTICS? ?LAB? ?REPORT Objective:?? ?To? ?investigate? ?properties? ?of? ?plastics? ?using? ?acetone, ? ?water,? ?oil,? ?alcohol,? ?and? ?the? ?copper wire ? ?flame? ?test. Research: Plastic ? ?#1-?Polyethylene? ?terephthalate? ?(PET? ?or? ?PETE? ?or? ?polyester)?? ??goes? ?toward? ?textile manufacturing.? ?It ? ?is? ?a ? ?popular? ?plastic? ?for? ?food? ?and? ?drink? ?packaging? ?purposes? ?because? ?of? ?its? ?strong ability? ?to? ?create? ?a? ?liquid? ?and? ?gas? ?barrier? ?to? ?prevent? ?oxygen? ?from ? ?getting? ?in? ?and? ?spoiling? ?the product.. ? ?Some? ?properties? ?include?:light? ?weight, ? ?clear, ? ?strong, ? ?tough,? ?effective? ?barrier? ?for? ?liquid and? ?gas.? ?The? ?structural ? ?formula? ?for? ?PET? ?is? ?(C? 10? H? 8? O? 4? )? n.
Chapter 1.2 Outline
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Matter Classified by? Physical State (Gas/ Liquid/ Solid) Composition (Element/ Compound/ Mixture) States of Matter Gas (vapor) No fixed volume or shape Uniformly fills its container Can be compressed to occupy a smaller volume Can be expanded to occupy a larger volume Molecules are far apart, move quickly, and often collide with the surrounding container Liquid Distinct volume (independent of container) No fixed shape (assumes shape of occupied container) Can't be compressed Molecules are packed closely but can still move (they flow over each other, reducing viscosity Solid Definite shape and definite volume Can't be compressed Molecules have fixed positions an wiggle only slightly *Temperature and pressure changes lead to phase changes of the substance
Chapter 1.3 Outline
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Properties can be? Physical - can be observed without changing identity or composition of the substance Ex. Color, odor, Density, Melting Point, Boiling Point, Hardness Chemical - describe the way a substance may change or react to form other substances Ex. Flammability - the ability of a substance to burn in the presence of oxygen Intensive - do not depend on the amount of sample being examined Help to identify substances Ex. Temperature, melting point Extensive - Depend on the amount of sample Help to show quantity of a substance Ex. Mass, volume Physical and Chemical Changes Physical Change - substance changes its physical appearance, but not its composition Changes of state are physical changes Chemical Change - substance changes into a chemically different substance
Chapter 1.4 Outline
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Quantitative properties - associated with numbers Units must always be specified Scientific measurements use the metric system SI Units Seven base units are used by SI Prefixes are used to modify powers of 10 of these units Length and Mass Mass - the measure of the amount of material in an object Temperature - a measure of hotness and coldness (physical property) Heat flows spontaneously from the hotter object to the colder one Celsius scale - created considering water's boiling and freezing points Kelvin scale - created so that 0K is the lowest possible attainable zero (absolute zero) The Kelvin and Celsius scales use the same-sized units around a different zero Derived SI Units - obtained by the multiplication or division of one or more base units
Organic Chemistry Lecture 19b
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Chapter 19 * Alkylation of Amines by Alkyl Halides Even if just one equivalent of the halide is added, some amine molecules will react once, some will react twice, and some will react three times (to give the tetraalkylammonium salt). Chapter 19 * Examples of Useful Alkylations Exhaustive alkylation to form the tetraalkylammonium salt. Reaction with large excess of NH3 to form the primary amine. C H 3 C H 2 C H C H 2 C H 2 C H 3 N ( C H 3 ) 3 C H 3 C H 2 C H C H 2 C H 2 C H 3 N H 2 3 C H 3 I N a H C O 3 + _ I C H 3 C H 2 C H 2 B r N H 3 ( x s ) C H 3 C H 2 C H 2 N H 2 + N H 4 B r Chapter 19 Chapter 19 * Acylation of Amines Primary and secondary amines react with acid halides to form amides. This reaction is a nucleophilic acyl substitution. Chapter 19 *
Organic Chemistry Lecture 23
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Chapter 23 ? 2010, Prentice Hall Organic Chemistry, 7th Edition L. G. Wade, Jr. Carbohydrates and Nucleic Acids Chapter 23 * Carbohydrates Synthesized by plants using sunlight to convert CO2 and H2O to glucose and O2. Polymers include starch and cellulose. Starch is a storage unit for solar energy. Most sugars have formula Cn(H2O)n, ?hydrate of carbon.? Chapter 23 Chapter 23 * Classification of Carbohydrates Monosaccharides or simple sugars: polyhydroxyaldehydes or aldoses polyhydroxyketones or ketoses Disaccharides can be hydrolyzed to two monosaccharides. Polysaccharides hydrolyze to many monosaccharide units. For example, starch and cellulose have > 1000 glucose units. Chapter 23 Chapter 23 * Monosaccharides Classified using three criteria:
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