States of Matter

Matter in our Surroundings covers topics like what is matter, characteristic properties of matter, States of Matter, Change of State of matter and Evaporation. We cover all these topics in depth. If you have any queries due leave them at the comments. We will positively answer it. Also sharing is caring. Share these notes with friends in facebook.

Carbon – An unique element

Carbon is the most versatile element known to man.  It is the source of Organic Compounds- believed can only be distilled for living things.  Man is a carbon-based animal and our world revolves around it.  Here’s a look at why carbon is so important to us.

Periodic Classification of Elements

The Periodic Table is a tabular arrangement of the chemical elements, organized on the basis of their atomic numbers, electron configurations (electron shell model), and recurring chemical properties.

Chemical Bases

Bases are substances that, in aqueous solution, are slippery to the touch, taste bitter, change the colour of indicators (e.g., turn red litmus paper blue), react with acids to form salts and/or contain completely or partially displaceable OH− ions.

Acids

Acid is any substance that in water solution tastes sour, changes the colour of certain indicators (e.g., reddens blue litmus paper), reacts with some metals (e.g., iron) to liberate hydrogen and reacts with bases to form salts. They give H+ ions in aqueous solution.

Acids, Bases and Salts – the Basics

To understand Acids, Bases and Salts we need to understand first, how to differentiate between these three category of compounds. So here in the Basics, we start with Indicators, which when used can differentiate between Acids, Bases and Salts and then move to a more scientific method used in the pH Scale. If you want to know more…Read on.

Types of Chemical Reactions

We cover the 5 types of reactions. They are Combination Reaction, Decomposition Reaction, Displacement Reaction, Double Displacement Reaction, Redox Reaction. We also cover the causes of corrosion in Metals and Rancidity in eatables. Read on to find more.