Chemistry Properties of Matter

Properties of Matter

• Characteristics can be observed without changing identity (e.g., density, color, hardness, temperature).
• Characteristics that change identity require a chemical change (e.g., flammability, rusting, reactivity).

Physical vs. Chemical Changes

• Physical changes alter physical properties without changing the substance's identity (e.g., melting ice, boiling water).
• Chemical changes transform substances into new products (e.g., electrolysis of water producing hydrogen and oxygen).

Early Concept of Matter

• Democritus, a Greek philosopher around 400 B.C.E., proposed that all matter consists of indivisible particles called "atomos."

States of Matter

• Four fundamental states of matter: solid (definite shape and volume), liquid (definite volume but no definite shape), gas (no definite shape or volume), and plasma (ionized gas with free electrons).
• Matter can change from one phase to another.

Classification of Matter

• Pure Substance: Fixed composition made of one kind of particle; can’t be broken down by chemical means (e.g., CO2, O2).
• Mixture: Consists of two or more substances combined physically; can be homogeneous (uniform composition) or heterogeneous (nonuniform composition).

Signs of Chemical Changes

• Indicators of a chemical change include color change, gas formation, precipitate formation, odor change, heat release, and light production.

Properties of Matter - Dependent vs. Independent

• Intensive Properties: Do not depend on the amount of matter (e.g., temperature, density).
• Extensive Properties: Depend on the amount of matter present (e.g., mass, volume).

Coconut Palm (Cocos nucifera)

• A large tree of the Arecaceae family, extensively cultivated for its edible fruit in tropical regions.
• Approximately 347 million coconut trees are found in the Philippines, covering roughly 3.6 million hectares of land.

Coconut Oil

• A product derived from the meat and milk of coconut fruit, commonly used in cooking and cosmetics.
• Coconut oil can be extracted at home by processing coconut meat into cream and allowing it to ferment, leading to a separation of oil from curds and water.