Question

Chocolate milk a mixture because it has 2 or more substances (compounds and molecules) that are physically mixed together, but they are not chemically bonded. The parts can be separated.

a) True
b) False

Answer 1

The statement that chocolate milk is a mixture is true; it's a combination of cocoa, sugar, and milk that are not chemically bonded and can be physically separated (option a).

Step-by-step explanation:

The student asked: Chocolate milk a mixture because it has 2 or more substances (compounds and molecules) that are physically mixed together, but they are not chemically bonded. The parts can be separated. This statement is true.

A mixture is when substances are combined physically but not chemically bonded. These substances can be separated by physical methods. Chocolate milk is a classic example of a mixture because it contains cocoa, sugar, and milk, which are mixed together without any chemical bonding occurring between them. While mixed together, these substances retain their individual properties and can be separated; for instance, the cocoa can settle at the bottom if chocolate milk is left to stand, and it can then potentially be separated by decanting the liquid.

Hence, the answer is option a.

Answer 2

Chocolate milk is classified as a mixture because it combines two or more substances without a chemical bond, allowing their separation.

a) True

Step-by-step explanation:

Chocolate milk is indeed a mixture. This classification stems from its composition, consisting of two or more substances—milk and chocolate—physically combined but not chemically bonded. In this case, the milk serves as the solvent, while the chocolate acts as the solute. These components retain their individual properties and can be separated through physical means, such as filtration or centrifugation.

The classification of a mixture relies on the nature of its components. In chocolate milk, milk comprises various compounds like water, proteins, fats, and sugars, while chocolate consists of cocoa solids and sugars. When these substances combine, they do not form new compounds; instead, they exist together while maintaining their original characteristics. This lack of chemical bonding allows for the separation of the constituents, affirming the designation of chocolate milk as a mixture.

Chemical bonding involves the formation of new substances with distinct properties, which is absent in chocolate milk. Therefore, although chocolate milk presents a homogeneous appearance, it remains a mixture due to the presence of multiple substances that can be physically separated. This distinction between a mixture and a compound is crucial in understanding the nature of substances and their interactions in various culinary and scientific contexts.