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| A covalent bond between atoms that differ in electronegativity. The shared electrons are pulled closer to the more electronegative atom, making it slightly negative and the other atom slightly positive. |
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| A molecule (such as water) with an uneven distribution of charges in different regions of the molecule. |
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| The linking together of like molecules, often by hydrogen bonds. |
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| The clinging of one substance to another, such as water to plant cell walls by means of hydrogen bonds. |
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| A measure of how difficult it is to stretch or break the surface of a liquid. Water has a high surface tension because of the hydrogen bonding of surface molecules. |
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| The energy associated with the relative motion of objects. Moving matter can perform work by imparting motion to other matter. |
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| The total amount of kinetic energy due to the random motion of atoms or molecules in a body of matter; also called thermal energy. Heat is energy in its most random form. |
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| A measure of the intensity of heat in degrees, reflecting the average kinetic energy of the molecules. |
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| A temperature (°C) equal to 5/9 (°F-32) that measures the freezing point of water at 0°C and the boiling point of water at 100°C. |
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| The amount of heat energy required to raise the temperature of 1g of water by 1°C. The Calorie (with a capital C), usually used to indicate the energy content of food, is a kilocalorie. |
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| A thousand calories; the amount of heat energy required to raise the temperature of 1 kg of water by 1°C. |
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| A unit of energy; 1 J= 0.239 cal; 1 cal = 4.184 J. |
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| The amount of heat that must be absorbed or lost for 1 g of a substance to change its temperature by 1°C. |
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| The quantity of heat a liquid must absorb for 1 g of it to be converted from the liquid to the gaseous state. |
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| The process in which the surface of an object becomes cooler during evaporation, a result of the molecules with the greatest kinetic energy changing from the liquid to the gaseous state. |
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| A liquid that is a homogenous mixture of two or more substances. |
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| The dissolving agent of a solution. Water is the most versatile solvent known. |
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| A substance that is dissolved in a solution. |
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| A solution in which water is the solvent. |
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| The sphere of water molecules around a dissolved ion. |
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| Having an affinity for water. |
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| A mixture made up of a liquid and particles that (because of their large size) remain suspended rather than dissolved in a liquid. |
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| Having no affinity for water; tending to coalesce and form droplets in water. |
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| The sum of the masses of all the atoms in a molecule; sometimes called molecular weight. |
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| The number of grams of a substance that equals its molecular weight in daltons and contains Avogadro's number of molecules. |
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| A common measure of solute concentration, referring to the number of moles of solute per liter of solution. |
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| A single protein with a charge of 1+. The dissociation of a water molecule (H2O) leads to the generation of a hydroxide ion (OH-) and a hydrogen ion (H+); in water, H+ is not found alone but associates with a water molecule to form a hydronium ion. |
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| A water molecule that has lost a proton; OH-. |
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| A water molecule that has an extra protein bound to it; H3O+, commonly represented as H+. |
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| A substance that increases the hydrogen ion concentration of a solution. |
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| A substance that reduces the hydrogen ion concentration of a solution. |
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| A measure of hydrogen ion concentration equal to -log[H+] and ranging in value from 0 to 14. |
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| A solution that contains a weak acid and its corresponding base. A buffer minimizes changes in pH when acids or bases are added to the solution. |
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| Decreasing pH of ocean waters due to absorption of excess atmospheric CO2 from the burning of fossil fuels. |
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| Rain, snow, or fog that is more acidic than pH 5.2. |
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