Name:_______________________________________ Section:_________ Score:

PRETEST/POSTTEST (SOLUTIONS)

1. Which of the following is an example of a solution?

a. Catsup
b. Mud in water
c. Sugar dissolved in water
d. Ice cream
2. Which statement describes the solute?
a. It is the solid formed in solution.
b. It is the liquid part of the solution.
c. It is the component of a solution in smaller amount.
d. It is the component of a solution in bigger amount.
3. Metals often form solid solutions of one another called alloys. Which of the following is
an alloy?
a. Bronze
b. Lead
c. Iron
d. Aluminum
4. A solution is ______.
a. Homogeneous
b. Heterogeneous
c. Homozygous
d. Heterozygous
5. Brass is an alloy of which metals?
a. Copper and iron
b. Copper and zinc
c. Copper and tin
d. Copper and gold
6. Solution 1 contains 5 grams of salt in 10 grams of water while Solution 2 contains 18
grams of salt in 90 grams of water. Which among the two is more concentrated?
a. Solution 2, because it contains more salt.
b. Solution 1, because it contains less water.
c. Solution 2, because it has greater salt to water ratio.
d. Solution 1, because it has greater salt to water ratio.
7. The label of the 200-mL rubbing alcohol that Mrs. Herrera bought shows that it contains
40% ethyl alcohol. What is the volume of ethyl alcohol does the rubbing alcohol contain?
a. 40 mL
b. 20 mL
c. 80 mL
d. 8 mL
 8. Seawater contains about 3% of salt by weight. Given that 1 liter of pure water weighs 1
kilogram, what is the concentration of salt in seawater?
a. 30 g/liter
b. 300 g/liter
c. 3 kg/liter
d. 3 g/liter
9. Vinegar usually contains 5% acetic acid. In 1 liter of vinegar, how much is NOT acetic
acid?
a. 50 mL
b. 5 mL
c. 95 mL
d. 950 mL
10. Which of the following can be done to increase the concentration of a solution?
a. Increasing the amount of solute
b. Decreasing the amount of solvent
c. Increasing the amount of both solute and solvent
d. Either a or b

For items 11-13: Joel and Ben wanted to find out how much salt is needed to make a saturated
solution in 100 mL of water. Use the following data to answer the questions below the table.

Step Amount of salt Observations

Number added
1 6 grams
2 6 grams
3 6 grams
4 6 grams
5 6 grams
6 6 grams
7 6 grams
After stirring, salt completely dissolved.
After stirring, salt completely dissolved.
After stirring, salt completely dissolved.
After stirring, salt completely dissolved.
After stirring, salt completely dissolved.
After stirring, salt completely dissolved.
After stirring, some salt is seen at the bottom of
the container.

11. Which is the solute of the solution? Which is the solvent?

a. Water is the solute while salt is the solvent.
b. Salt is the solute while water is the solvent.
c. Cannot be determined, since the measurement of salt is in grams while that of
water is in milliliters.
d. Salt is the solute in step 1 but becomes the solvent when the solution is saturated.
12. Which statement is true based on the table above?
a. The solution becomes saturated after adding salt seven times.
b. The solution becomes saturated after adding 36 grams of salt.
c. The solution becomes saturated after adding 42 grams of salt.
d. The solution becomes saturated after adding 6 grams of salt in the last step.
13. Based on the experiment above, which is the best way to determine the exact amount of
salt which makes a saturated solution with 100 mL of water?
 a. Filter the undissolved salt in Step 7, weigh it, and subtract its weight from the
total weight of all the salt added.
b. After Step 6, add 1 gram of salt at a time until you see some particles left
undissolved.
c. Filter the undissolved salt in Step 7, weigh it, and add its weight to the weight of
the salt last added.
d. Filter the undissolved salt in Step 7, weigh it, and subtract its weight from the
weight of the salt last added.

14. Why do people stir coffee or juice in water after they have added sugar?
a. To make the sugar dissolve faster.
b. Because the sugar will never dissolve without stirring.
c. To mix the flavors completely.
d. To make the drink taste better.
15. The solubility of sugar in water is directly proportional to the temperature of the water.
What does this imply?
a. The hotter the water, the faster the sugar dissolves.
b. The hotter the water, the more sugar is required to make a saturated solution.
c. As the temperature of water increases, the amount of sugar which remains
undissolved decreases.
d. The solubility of sugar in water is constant.
16. Which of the following may affect solubility?
a. Particle size of the solute
b. Amount and manner of stirring
c. Temperature of the solvent
d. Both a and b
17. What happens if you put more solute in a saturated solution?
a. The solute will no longer dissolve in the solvent.
b. The solute will float on the surface.
c. The solute will dissolve completely in the solvent.
d. Some of the solute will dissolve but some will settle in the bottom.
18. Which is the best way of separating the solute from a liquid solution?
a. Distillation and evaporation
b. Boiling and filtration
c. Filtration only
d. Boiling only
19. Blood plasma is an example of a naturally-occurring solution. Which of the following
is/are its solute/s?
a. Blood cells
b. Nutrients
c. Oxygen and other gases
d. Both b and c
20. Rubbing alcohol is a liquid solution of water and ethyl alcohol. Which among the two is
the solvent?
a. Both, because they are both in liquid form.
b. Whichever component is present in greater amount.
 c. Alcohol, because it is the stronger component.
d. Water, because it is the universal solvent.
21. Why is air usually considered a solution?
a. Because it contains many pollutants and impurities.
b. Because it contains water vapor, which is the gaseous form of the universal
solvent.
c. Because it contains various gases which are thoroughly mixed with each other.
d. Because it dissolves water which has evaporated from its liquid form.

For items 22-25: A group of students was asked to investigate how fast sugar dissolves in cold
and in hot water?

22. If this is going to be a fair test, what variables should they control?
a. Amount of water and sugar in each cup, method of stirring, time when the solid is
added to water, how long each solution is stirred.
b. Amount of water and sugar in each cup, method of stirring, how long each
solution is stirred.
c. Amount of sugar in each cup; method of stirring, time when the solid is added to
water, how long each solution is stirred.
d. Amount of water in each cup, method of stirring, time when the solid is added to
water; how long each solution is stirred.
23. What is the dependent variable (what is being measured)?
I. The temperature of water.
II. The amount of sugar.
III. The length of time that sugar completely dissolves in hot water.
IV. The length of time that sugar completely dissolves in cold water.
a. I only
b. II only
c. II and III
d. III and IV
24. What is the independent variable in the investigation?
a. I only
b. II and III
c. I, II and III
d. II, III and IV
25. Does the experiment measure the solubility of sugar in water?
a. Yes, because it measures how fast it dissolves in water.
b. No, because the temperature of the water is variable.
c. Yes, because solubility refers to the relative rapidity by which a solute dissolves
in the solvent, which can be determined in the experiment.
d. No, because solubility is the maximum amount of solute which can be dissolved
in the solvent, which cannot be determined in the experiment.