📝 Chapter Notes & Revision

Is Matter Around Us Pure

🏫 MP BoardClass 9Science

📐 Formula & Cheat Sheet (English)

Quick Revision Notes & Formula Sheet

Class 9 Science - Chapter: Is Matter Around Us Pure

MP Board Education


### 1. Important Definitions & Basic Concepts

  • Matter (पदार्थ): Anything that occupies space and has mass.
  • Pure Substance (शुद्ध पदार्थ): Consists of a single type of particles (atoms or molecules) having a fixed set of properties.
  • Mixture (मिश्रण): Composed of two or more pure substances mixed together in any proportion, retaining their individual properties.
  • Solution (विलियन): A homogeneous mixture of two or more substances.
  • Solute (विलेय): The component of the solution that is dissolved in the solvent (usually present in lesser quantity).
  • Solvent (विलायक): The component of the solution that dissolves the solute in it (usually present in greater quantity).

### 2. Types of Mixtures

  • Homogeneous Mixture (समांगी मिश्रण): A mixture having a uniform composition throughout (e.g., salt in water, sugar in water).
  • Heterogeneous Mixture (विषमांगी मिश्रण): A mixture having non-uniform composition and visible boundaries of separation (e.g., oil in water, sand and salt).

### 3. Types of Solutions based on Saturation

  • Unsaturated Solution: A solution in which more quantity of solute can be dissolved at a specific temperature.
  • Saturated Solution: A solution in which no more solute can be dissolved at that specific temperature.
  • Solubility (विलेयता): The maximum amount of solute that can be dissolved in 100g of a solvent at a specified temperature.

### 4. Key Formulas for Concentration of Solutions

The concentration of a solution is the amount of solute present in a given amount of solution.

A. Mass by Mass Percentage (% w/w)

$$\text{Mass percentage of solution} = \left( \frac{\text{Mass of Solute}}{\text{Mass of Solution}} \right) \times 100$$ (Note: Mass of Solution = Mass of Solute + Mass of Solvent)

B. Mass by Volume Percentage (% w/v)

$$\text{Mass by volume percentage} = \left( \frac{\text{Mass of Solute}}{\text{Volume of Solution}} \right) \times 100$$

C. Volume by Volume Percentage (% v/v)

$$\text{Volume percentage} = \left( \frac{\text{Volume of Solute}}{\text{Volume of Solution}} \right) \times 100$$


### 5. Comparison of Colloids, Solutions, and Suspensions

PropertyTrue SolutionSuspensionColloid
NatureHomogeneousHeterogeneousHeterogeneous (appears homogeneous)
Particle SizeLess than 1 nmMore than 100 nmBetween 1 nm and 100 nm
Tyndall EffectDoes not showMay or may not showShows
SeparationCannot be filteredCan be filtered outPasses through filter paper (separated by centrifugation)
StabilityStableUnstableStable

### 6. Methods of Separation of Mixtures

  • Evaporation (वाष्पीकरण): To separate a volatile component (solvent) from a non-volatile solute (e.g., salt from sea water).
  • Centrifugation (अपकेंद्रीकरण): To separate dense particles from lighter particles in a liquid using a centrifuge (e.g., cream from milk).
  • Sublimation (ऊर्ध्वपातन): To separate mixtures containing a sublimable volatile component from a non-sublimable impurity (e.g., camphor and salt).
  • Chromatography (क्रोमैटोग्राफी): To separate solutes that dissolve in the same solvent (e.g., colors in black ink).
  • Distillation (आश्वन): To separate miscible liquids boiling at different temperatures with a significant difference.
  • Fractional Distillation (प्रभावी आश्वन): To separate two or more miscible liquids where the difference in boiling points is less than 25K (e.g., separation of gases from air).
  • Separating Funnel (पृथक्कारी कीप): To separate immiscible liquids (e.g., oil and water).

### 7. Physical vs. Chemical Changes

  • Physical Change (भौतिक परिवर्तन):
    • No new substance is formed.
    • Temporary and reversible.
    • Example: Melting of ice, boiling of water, dissolving salt in water.
  • Chemical Change (रासायनिक परिवर्तन):
    • A new substance with different properties is formed.
    • Permanent and usually irreversible.
    • Example: Burning of paper, rusting of iron, cooking of food.