Match the following items with their definitions.

1. capable of being dissolved in a liquid
solvent
2. not capable of being dissolved in a liquid
soluble
3. to break up in unit parts to form a solution
dissolve
4. the substance that is dissolved in the solution
solute
5. the substance that does the dissolving
insoluble

Items matched with their right definitions

1. Capable of being dissolved in a liquid – Soluble.

2. Not capable of being dissolved in a liquid – Insoluble.

3. To break up in unit parts to form a solution – Dissolve.

4. The substance that is dissolved in the solution – Solvent.

5. The substance that does the dissolving – Solute.

Solubility is an attribute of a chemical substance (which may be solid, liquid or gas) known as solute to dissolve in a solid, liquid or gaseous substance known as solvent. Solutes dissolve in a solvent by breaking or dispersing to form a solution. Certain factors basically determine the solubility of a substance. The factors include; the physical and chemical properties of the solute and solvent, pressure, temperature, and availability of other chemicals.

starchy vegetables are high in carbohydrates.

starchy vegetables contain more carbohydrates than non-starchy vegetables.

explanation:

there are two primary categories of carbohydrates, essentially differentiated on the basis of their carbohydrate content (which is in the form of starch - a complex carbohydrate):

those vegetables which contain little amounts of starch are termed as non-starchy vegetables, and some examples include: artichokes, broccoli and bean sprouts.

vegetables high in their starch content are distinguished as starchy vegetables, and some examples include: potatoes, chickpeas and corn.