QUESTION IMAGE
Question
- fe(s) + s(s) → fes(s)
is this experiment a physical or chemical change?
- explain your reasoning with evidence
- what had to happen to cause the iron and sulfur to form iron sulfide?
- is sulfur a metal, metalloid, or nonmetal? use p.t. notes
- which are the (4) properties of the group sulfur classifies as?
Step1: Define physical and chemical change
A physical change is a change in which the substance's physical appearance changes but its chemical composition remains the same. A chemical change is a change in which new substances are formed with different chemical properties.
Step2: Analyze the reaction
In the reaction $\text{Fe}(s)+\text{S}(s)
ightarrow\text{FeS}(s)$, iron and sulfur combine to form iron - sulfide. A new substance (iron - sulfide) with different properties from iron and sulfur is formed.
Step3: Answer question 1
This is a chemical change.
Step4: Answer question 2
Evidence: A new substance (iron - sulfide) is formed. The color changes from yellow (sulfur) and metallic (iron) to black (iron - sulfide), and the chemical properties of iron - sulfide are different from those of iron and sulfur.
Step5: Answer question 3
Heat was applied to provide the activation energy for the iron and sulfur atoms to react and form new chemical bonds to create iron - sulfide.
Step6: Answer question 4
Sulfur is a non - metal. On the periodic table, sulfur is located in Group 16 and is characterized as a non - metal.
Step7: Answer question 5
Four properties of non - metals (that sulfur has): poor conductors of heat and electricity, brittle in the solid state, tend to gain electrons in chemical reactions, and have relatively low melting and boiling points compared to metals.
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- Chemical change
- A new substance (iron - sulfide) is formed with different color and chemical properties.
- Heat was applied to provide activation energy for the reaction.
- Non - metal
- Poor conductors of heat and electricity, brittle in solid state, tend to gain electrons in chemical reactions, relatively low melting and boiling points.