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Science 6/7: Separation of Mixtures

Fill in the Blanks

End of unit questions

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Fill in the Blanks

Science 6/7: Separation of MixturesOnline version

End of unit questions

by Tharwat A
1

pick crystals dustpan out beaker glass water gloves

Glass and Copper

Marcus should put on the and safety
glasses , and use the and brush to
up the and copper sulfate from
the floor . He should carefully pick the
larger pieces of glass . Then he should put the
glass and copper sulfate crystals into a
of .

2

dissolve sulfate some copper

The will but
the glass will not . He may be able to pour off
some of the liquid into another beaker leaving
of the pieces of glass behind .

3

fragments filtered filter paper basin mixture heated

The
of glass and blue liquid should be . The
glass will be left in the .
Marcus should be careful handling this . The
blue liquid that comes through the filter paper
should be placed in an evaporating
and .

4

evaporate boil Bunsen tongs down

The burner should be
turned once the liquid starts to and
turned off once it starts to spit to prevent him
getting burnt . The evaporating basin should
be left for a few days so that all the water can
. The evaporating basin should only
be moved using the .

5

heated condenser forces energy escapes water gas

Water and Food Dye

The liquid in the flask is and ,
as the particles of water have more
transferred to them , they begin to move more .
Eventually some are able to overcome the
weak that are holding them in place .
The liquid water changes state to become a
, which into the .

6

lose steam moves cannot cools outer water

The in the condenser along the
central tube . The condenser has an tube ,
through which water from the tap flows and
this the condenser . The steam inside the
condenser has heat energy transferred from it
to the water in the outer tube . As the particles
of water in the steam energy they
move freely and condense into .

7

boiling properties dye food different

The different of water and
used to separate them are their
temperatures .

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