W1.d1 Notes

Matter: Anything that has mass and occupies space.
Properties: Characteristics used to describe matter (e.g., color, density, melting point).
Chemical Reaction: A process where substances change into new substances.
Atom: The smallest unit of an element that retains its chemical properties.
Molecular Chemistry: The study of molecules and their interactions.

Organic Chemistry: The study of carbon-containing compounds.
Inorganic Chemistry: The study of non-carbon-based substances, such as metals and minerals.
Analytical Chemistry: The branch of chemistry focused on identifying the composition of substances.
Biochemistry: The study of chemical processes within living organisms.
Physical Chemistry: The branch that deals with the relationship between energy and matter in chemical systems.

Baking Soda (Sodium Bicarbonate): A compound used in cooking that produces carbon dioxide when heated or mixed with acids.
Oxidation: A chemical reaction where a substance combines with oxygen (e.g., rusting).
Vinegar: An acidic liquid often used in cooking and cleaning (acetic acid).
Thermal Energy: Heat produced during chemical reactions.
Batteries: Portable devices that convert chemical energy into electrical energy.

Question: A query or observation that begins the scientific method process.
Hypothesis: A testable statement or prediction based on observations.
Experiment: A procedure to test a hypothesis by controlling variables.
Independent Variable: The variable intentionally changed in an experiment.
Control Group: The group in an experiment that does not receive the treatment, used as a baseline for comparison.
Data: Measurements and observations collected during an experiment.

Cream of Tartar: A stabilizing agent often paired with baking soda in baking.
Pickling: A preservation method using acidic solutions (e.g., vinegar).
Maillard Reaction: A chemical reaction between amino acids and sugars, resulting in browning during cooking.
Rennet: An enzyme used to curdle milk during cheese production.
Solubility: The ability of a substance to dissolve in a solvent, such as sugar dissolving in water

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