Mixtures~ Grade 6 Review Notes and Vocabulary

Vocabulary:

mixture- a combination of two or more different types of matter that

can be separated by physical changes

heterogeneous- of a mixture, having different parts that retain their

own properties and that can be detected quite easily

pure substance- a material that is the same throughout and is

composed of only one type of particle; examples include water and
gold.

matter- makes up every living thing and material object; anything that
takes up space and has mass

homogeneous- of a mixture or pure substance, every part of the

material is the same as every other part.

mechanical mixtures-a mixture made of more than one type of

matter, in which the different parts can be easily seen with the unaided
eye

suspension- a heterogeneous mixture in which the particles settle

slowly after mixing

emulsion- a suspension to which a substance has been added to allow

the parts of the suspension to remain distributed through the mixture

solutions- a homogeneous mixture of two or more substances that

combine so that the mixture is the same throughout and the properties
of the substances blend

alloys- a solution that is made from two or more metals

dissolves- to mix a solute completely with a solvent to form a

solution; the physical properties of the solute and solvent combine into
one set of properties

solute- a substance that can be dissolved in a solvent, to form a

solution (ie, salt in water)

solvent- a substance into which a solute dissolves, to form a solution

(ie, the water in salt water)

Matter
 Mixture Pure
Substance (Homogeneous)

Heterogeneous mixture Homogeneous mixture

Separating Mixtures:

The following are methods used for separating mixtures:

filtration (ie. water purification)

sifting (using sieves)
magnetism (removing metals from non metals)
evaporation
flotation (using density to separate materials)
dissolving (using a solvent to dissolve a material from something
that does not dissolve)
panning

First Peoples Perspectives on Separating Mixtures:

**Separating mixtures was used in traditional methods for thousands

of years in order to make oilichan oil (eulachon oil)

Below is the information from

(http://www.bcfoodhistory.ca/ooligan-grease-by-gale-smith/)
The oil of ooligans is called grease because at cool
temperatures, it is a solid with the color and consistency
of butter. Nabhan (2006) describes the process of
rendering the oil as a vanishing fermented-oil food
tradition (p. 18). Once the fish are trapped or netted,
they are placed in a pit, a cedar box or a canoe to allow
for partial decomposition or ripening (Kuhnlien et al.,
1982, p. 155). This is followed by hot water extraction
where the fish is cooked in boiling water to release the
fat. The fat rises to the top and can be skimmed off.
There are variations in length of ripening, cooking
process, skimming process, and type of storage all
contributing to flavor differences. Certain aspects of
processing that give distinct qualities such as colour and
flavor were considered proprietary. Rendered ooligan
grease became a key item for trade with people who had
no access to spawning rivers. It had outstanding keeping
qualities and was an excellent source of food energy.