📝 Chapter Notes & Revision
Is Matter Around Us Pure
📐 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
| Property | True Solution | Suspension | Colloid |
|---|---|---|---|
| Nature | Homogeneous | Heterogeneous | Heterogeneous (appears homogeneous) |
| Particle Size | Less than 1 nm | More than 100 nm | Between 1 nm and 100 nm |
| Tyndall Effect | Does not show | May or may not show | Shows |
| Separation | Cannot be filtered | Can be filtered out | Passes through filter paper (separated by centrifugation) |
| Stability | Stable | Unstable | Stable |
### 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.