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Understanding Acids, Bases, and pH: Key Concepts in Chemistry

This chapter explores the critical characteristics of acids and bases, their reactions, and the pH scale, which measures the acidity or basicity of solutions. Acids are characterized by their sour taste and reactive nature with metals, while bases are bitter and can neutralize acids. The concept of conjugate acid-base pairs is defined, alongside the significance of pH in determining the concentration of hydronium ions in solutions. Practical examples include the pH classification of various foods and calculations involving pH changes in solutions. **Relevant

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Understanding Acids, Bases, and pH: Key Concepts in Chemistry

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  1. Chapter 14 Acids and Bases “Science is all those things which are confirmed to such a degree that it would be unreasonable to withhold one’s provisional consent.” Stephen Jay Gould

  2. Characteristics of Acids and Bases • Acids • sour when dilute (acetic acid, citric acid) • burn skin when concentrated • react with and neutralize bases • react with some metals to form H2(g) • Bases • bitter when dilute (quinine water, caffeine, milk of magnesia) • corrosive when concentrated • react with and neutralize acids

  3. Acids Form H+ or H3O+ in solution. • HA  H+ + A­ • or • HA + H2O  H3O+ + A­

  4. Bases Forms OH-1 in solution. BOH  B+1 + OH­1 or B + H2O  BH+1 + OH­1

  5. Acids

  6. Organic acids frequently contain a carboxylic acid group

  7. Acid Base Reactions • Conjugate acid base pair • HA + B  A­ + BH+ • acid base base acid • Acid HA  Conjugate base A­ • Base B  Conjugate acid BH+

  8. pH is a method used to describe the concentration of H3O+(H+) in a solution easily. • pH = ­log[H3O+] • where [H3O+] = concentration of H3O+ in mol/L or molarity (M)

  9. The pH scale • pH = 7  neutral • pH > 7  basic solution • pH < 7  acidic solution

  10. Classify each of the following foods as acidic, basic or neutral • egg white, pH = 7.9 • maple syrup, pH = 7.0 • champagne, pH = 3,8 • sour milk, pH = 6.2 • lime juice, pH = 1.8 • tomato juice, pH = 4.1

  11. What is the pH of A 0.10 M solution of HCl with [H3O+] = 0.10 M

  12. A bottle of table wine has [H3O+] = 3.2 x 10-4 M. After one month the [H3O+] rises to 1.0 x 10-3 M. Calculate the pH of the new and old bottle of wine and explain the changes observed.

  13. Calculate the pH of carrot juice with a hydronium ion [H3O+]concentration of 7.9 x 10-6M.

  14. Calculate the pH of pea juice with a hydronium ion [H3O+]concentration of 3.9 x 10-7M.

  15. What is the pH of pure water? [H3O+] = [OH-] = 1.0 x 10-7 M

  16. In pure water • H2O + H2O  H3O+ + OH­ • and [H3O+] = [OH] = 1.0 x 10-7 M • Also [H3O+]  [OH] = 1.0 x 10-14 M2

  17. What is the pH of a 0.10 M NaOH solution with [OH-] = 0.10 M? • What is the pH of a 0.024 M NaOH solution?

  18. pOH • pOH = ­log[OH­] • What is the pOH of a solution that is 4.87 10-9M in NaOH?

  19. What is the [H3O+] concentration of a solution with pH = 4.22?

  20. Solution A is a solution of HCl with a pH of 3.41. Solution B is a solution of KOH with a pH of 10.48. Calculate the pH of the following solutions: • 10.00 mL of A and 5.00 mL of B. • 10.00 mL of B and 5.00 mL of A. • How many mL of A must be added to 25.00 mL of B to make a neutral solution (pH = 7.00)?

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