MIXTURE – a combination of two or more materials

KINDS OF MIXTURE:

1. HOMOGENOUS – you cannot see the combined materials;

- materials are uniformly spread throughout the mixture
Examples:
> sugar in water
> salt in water
> chocolate powder in water

2. HETEROGENOUS – you can still see or identify the components of the mixture

Examples:
 Pebbles
 pizza

SOLID TO SOLID MIXTURES

Examples:
 salad HETEROGENOUS
 mixed nuts

ALLOY – formed when two solid metals

are melted and mixed HOMOGENOUS
Examples:
 jewelry
 car wheels
SOLID TO LIQUID MIXTURES

SOLUBLE – if a solid can be dissolved in a liquid

Example:
 salt in water HOMOGENOUS
 sugar in water

SOLUTION – homogenous mixture formed when solid is dissolved in liquid

INSOLUBLE – if a solid cannot be fully dissolved by a liquid

Example:
 oatmeal in water
 flour in water

SUSPENSION – type of mixture (solid and liquid) with insoluble materials

LIQUID TO LIQUID MIXTURES

MISCIBLE – when a liquid is soluble with another liquid

Example:
 soy sauce and vinegar
 mild and Hershey’s liquid chocolate
 lemon juice and water

IMMISCIBLE – if two liquids do not mix well

Example:
 water and oil

EMULSION – two liquids form two or more layers on top of each other
HAZARDOUS SUBSTANCES
  are materials that are harmful to the environment and to your health

COMMON HOUSEHOLD PRODUCTS:

Cleaning Products:

 DETERGENT – a cleaning product that removes stain and grease on clothes

FABRIC SOFTENER – added to the clothes so that they soften and have a
sweet smell

 DISHWASHING LIQUID – used to clean plates and other kitchen utensils

 DISINFECTANTS / CLEANERS – are used to clean different parts of your house

- Have chemicals that can kill harmful bacteria and microorganisms

 PESTICIDES – have chemicals that can kill pests such as cockroaches, files,
mosquitoes, ants, and termites; poisonous

 MEDICINES – are chemical substances used to treat or prevent diseases

o OVER-THE-COUNTER DRUC (OTC) – the type of medicine that can be

bought without a PRESCIRPTION
o PRESCRIBED DRUG – the type of medicine that needs your doctor’s
prescription before you can buy it

- ACTIVE INGREDIENT – makes the medicine effective to cure or

remove the pain of an illness
- INACTIVE INGREDIENT – a component of the medicine that is not
intended to treat the illness itself.
- DIRECTIONS OF USE – includes the dosage needed
- DOSAGE – the amount of medicine that you have to take and how
many times you should take it in a day
SAFETY PRECAUTIONS IN HANDLING COMMON HOUSEHOLD MATERIALS
1. Always read the product labels before using any hazardous substances at home.
2. Do not store chemical products near food.
3. Tell your parents to keep the products out of reach from children like you.
4. Keep medicines and other hazardous products in their original packages.
5. Read the expiration date of the product before buying it.
6. Buy only what you need
7. Wear a protective cover, such as gloves or mask, when using hazardous
household chemicals

OTHER HOUSEHOLD MATERIALS

ELECTRONIC GADGETS

- Electronic devices contain toxic substances such a mercury, lithium

and lead

Ways to handle electronic gadgets properly:

1. Keep your devices in a protective case.
2. Do not overcharge your gadgets.
3. Keep your gadgets away from liquids and exposure to direct sunlight.
4. Always check the plug ad wiring of your electronic gadgets.
5. Do not attempt to repair your gadget by your own.
6. Always refer to the manual or the user’s guide when you are in doubt of using
your gadget.

BATTERIES – a device that converts another form of energy to electricity; contain

harmful chemicals.

Ways to store, handle, and use batteries:

1. Use the specific battery for your device.
2. Remove batteries from your gadget when you are not using it for a long time.
3. When putting in the batteries, make sure that they are properly aligned to their
positive and negative terminals.
4. Do not attempt to recharge batteries if they are not labeled as “rechargeable”.
5. Store batteries in a dry place at a normal temperature.
FOOD PRESERVATION
- The process of storing food to prolong its shelf life.

SHELF LIFE – is the length of time when an object can still be used or
consumed

1. FREEZING / CHILLING – the process of storing food at a low temperature or in a

cold place

2. DRYING – the process of removing water from food to prevent the growth of
microorganisms

3. CURING – adding salt or sugar

4. SMOKING – a complementary process of curing. The smoke from burning

material acts as a during agent that improves the appearance and flavor of food.

5. CANNING – the method of heating the food and sealing it inside a can

6. PICKLING – involves soaking food in salt, vinegar, or alcohol solutions