Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Ch. 6 L3: Uniqueness of Water

Pages 70-71

Serena King

on 29 September 2014

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Ch. 6 L3: Uniqueness of Water

Properties of Water:
heat capacity
polarity = quality of having opposite charges for different points of a molecule
-> distribution of electrons in the molecule is uneven, causing certain parts to be slightly negative
-> called polar molecules
-> bcse of polarity, hydrogen bonds form

hydrogen bond = a weak bond that connects hydrogen-containing molecules
(similar to opposite poles of magnet attracting)
can dissolve many substances
-> solubility = the ability of one substance to dissolve another
known as universal solvent

expands as it freezes
-> most dense at 4 degrees C/39 degrees F
-> density increases as it reaches freezing point bcse molecules form crystals and lock into place restricting flow
-> restricted flow increases viscosity
Uniqueness of Water
Pages 70-71
surface tension = elastic property of liquids that allows drops to form and creates the smallest area possible at the surface of a liquid
-> water remains in a glass even when it is slightly over the top
-> in a graduated cylinder water is slightly higher on sides than in middle
viscosity = the resistance of a liquid to flow
Full transcript