Chapter 5 study guide
Below are listed some Key Topics or terms to aid in focusing your study time. More topics then these may appear on the exam but these Check each box as are a good place to start. you review the concept Be able to explain why water is called the universal solvent Be able to explain the shape and charges of the water molecule Be able to explain how water’s heat capacity compare to that of other substances such as the land Be able to explain what latent heat is What is the continental/marine effect? What is salinity how is it measured? How salty is the ocean on average? What units is salinity measured in? How does waters density change when it is frozen? Be able to compare properties of fresh and salt water What is sea water saltier than ocean water? What is residence time? How are materials added and removed from sea water Be able to calculate a best fit line, salinity and residency time Is the ocean acidic or basic? What is carbonate buffering? Be able to explain how seawater temperature and salinity vary with depth What is a thermocline, halocline or Pycnocline? How is desalinization accomplished? Chapter 5 study guide
Chapter 5 – Water and Seawater
1. Differentiate between an atom and a molecule. 2. Describe the structure of an atom including the arrangement, relative size, and charge of the subatomic particles: proton, neutron, and electron. 3. Define ion and give an example. 4. Discuss the formation of covalent bonds between atoms. 5. Explain how the geometry of the water molecule contributes to its polarity. 6. Describe the formation of hydrogen bonds and discuss how hydrogen bonding between water molecules affects the physical and chemical properties of water. 7. List the reasons why water is considered a universal solvent. 8. Outline how hydrogen bonding affects the thermal properties of water. 9. Distinguish between heat and temperature and give the units of measurement for each. 10. Define: A. melting point B. freezing point C. boiling point D. condensation point 11. Compare and contrast heat capacity and latent heat. 12. Discuss how the physical properties of water affect global climate including marine and continental effects. 13. Explain how the geometry of the water molecule affects the density of water as it changes states of Chapter 5 study guide
matter. 14. Define salinity and discuss its origin and concentration in seawater. 15. Restate the principle of constant proportions. 16. Name the instrument used to accurately measure dissolved salts in seawater. 17. Discuss the factors that affect the salinity of coastal and surface ocean waters. 18. List the processes that decrease seawater salinity. 19. List the processes that increase seawater salinity. 20. Draw and explain the hydrologic cycle. 21. Define residence time and discuss the implications of residence time for substances dissolved in seawater. 22. Distinguish between an acid and an alkaline (base) and describe how the relative concentrations of ions are measured. 23. Discuss the forms of dissolved carbon dioxide that exist in the ocean and the relationship between water pH and the form of dissolved carbon dioxide that is present. 24. Outline how salinity varies with depth in the ocean. 25. Outline how density varies with ocean depth. 26. Differentiate between a halocline, a pycnocline, and a thermocline and discuss the location of each in the ocean. 27. Discuss the two box model of the ocean (mixed surface layer and deep water) and describe the separation of these water masses. Chapter 5 study guide
28. Outline common methods for desalination and discuss their commercial viability. Sample questions: 1. Many of the unique properties of water, such as cohesion and its reputation as a universal
solvent, come from its atomic structure. What causes these properties? (Ch. 5, Section
“The Water Molecule”)
2. Why does ocean temperature change little from day to night? (Ch. 5, Section “Water’s
Thermal Properties”)
3. Be able to discuss how latent heat of evaporation (and its equivalent, the latent heat of
condensation) moderate climate.
4. Be able to explain under what circumstances local salinity is increased and decreased (i.e.
Evaporation
Sea ice melting etc…) 5. Why does water have strong surface tension?
6. Why are lakes like the Dead Sea and Great Salt Lake so buoyant?
7. Water in the ocean combines with carbon dioxide to form a weak acid called carbonic
acid. But the ocean’s pH is 8.1 on average, which is slightly basic. How is this so? (Ch.
5, Section “The Carbonate Buffering System”)