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Chapter19 Key Terms

Extra Credit Chapter19 Key Terms
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Across
1.A substance that tastes bitter, feels slippery, and turns red litmus blue.
3.A messure of the concertration if hydrogen ions in a solution
7.A mixture in which more solute can be dissolved.
8.Teh process that breaks large food molecules into smaller molecules.
9.The way in which acids react with some metals so as to eat away the metal.
10.An ionic compound that can form from the neutlization if an acid with a base.
12.Rain that is more acidic than normal rainwater.
15.The process that breaks down complex molecules of food, such as polymer, into smaller molecules, such as monomers,
16.A compound that changes color in the presence of an acid or a base.
17.A mixture in which particles can be seen and easily separated by settling or filtration.
19.A positively charged ion (H+) formed of a hydrogen atom that has lost its electron.
21.The physical process that tears, grinds, and mashes large food particles into smaller ones.
22.A very well mixture.
Down
2.The part of a solution present in the lesser amount and that is dissolved in the solvent.
4.A mixture that has so much solute in it that no more will dissolved.
5.A mixture that has little solute dissolved in it
6.A mixture that has a lot of solute dissolved in it.
11.A measure of how well a solution can dissolved in a solvent and that is dissolved at a given temperature.
13.A reaction of an acid with a base, yielding a solution that is not as acidic or basic as the starting solutions were.
14.A negative charged ion made of oxygen and hydrogen, OH-.
18.The part of a solution present in the largest amount and that dissolves other substances.
20.A substance that tastes sour, react with metals and carbonates, and turns blue litmus red.


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