Science.7.6.D

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The student is expected to describe aqueous solution in terms of solute and solvent, concentration, and dilution; and
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Knowledge and Skills Statement

Matter and energy. The student distinguishes between element and compound, classifies changes in matter, and understands the properties of solution.

In high school Chemistry, students will be introduced to the concept of standard temperature and pressure (STP). Standard temperature and pressure is defined as 0° C and 1 atm, which is the air pressure at sea level. Changes in temperature and pressure can affect how much solute can dissolve in a solvent. Temperature affects both solid and gaseous solutes, but pressure mostly affects gasses. For example, to make rock candy or rock salt, the solution is heated so that more of the solute dissolves in the solvent. When the solution is cooled, crystals begin to form. In a carbonated beverage, carbon dioxide gas is dissolved at cool temperatures and under pressure. When the top is opened and the beverage warms, carbon dioxide leaves the solution.

solution that occurs when a solid, liquid, or gaseous substance (solute) is evenly distributed within water (solvent)

a pure substance that is made up of two or more different elements in a specific ratio

a pure substance that is made up of one type of atom 

substance that occupies space, has mass, and is composed of microscopic particles

the part of a solution in the smaller quantity, often the solid or gas dissolved into a liquid

a substance in which a solid, liquid, or gaseous substance is evenly distributed (or dissolved) within a liquid or sometimes a gas or solid

the (often liquid) portion of a solution that is in the greater proportion into which the solvent is evenly distributed

Research

Mabbett, Terry. "A different view of the same old grind: great coffee is usually credited to the ideal blend or perfect roast level. However, the step in between beans and brew is often overlooked. The grinding of the beans takes skill, knowledge and expertise, but the results are well worth the effort." Tea & Coffee Trade Journal 179, no.9 (September  2007): Gale General OneFile. https://link.gale.com/apps/doc/A169591141/ITOF?u=txshrpub200873&sid=bookmark-ITOF&xid=e0daaa6c

Summary: " A Different View of The Same Old Grind" uses the grinding of coffee beans to illustrate increasing surface area affecting the rate of dissolution as well as concentration.