Chemistry of the Kitchen: Acids, Bases and Indicators
V. Acids, Bases and Indicators
A. What common properties do acids and bases have?
1. acids
2. bases
B. Water and Acidity
1. Nature of Acidity
a. acidity refers to:
b. H+ is never free, but in aqueous solutions, it is in the form of:
2. Dissociation of Water
a. when two water molecules collide, they may form:
b. How common are hydronium ions in pure water?
3. Equation for Dissociation
a.
b. double arrows: what do they mean?
C. Acids
1. The Nature of Acids
a. an acid is a molecule which:
b. What happens if HCl hits a hydroxide ion?
2. Strong and Weak acids
a. strong acids:
b. weak acids:
c. examples
i. HCl
ii. Acetic acid
iii. carbonic acid
D. Bases
1. The nature of bases
a. a base is a molecule which:
b. Do all bases act by releasing hydroxide ions?
2. strong and weak bases
a. strong bases
b. weak bases
c. examples
i. Sodium Bicarbonate (baking soda)
ii. ammonia
iii. sodium hypochlorite
iv. sodium hydroxide
E. pH
1. The pH scale
a. why do we need to control pH?
b. how do we express H+ concentrations?
c. pH of some common materials
2. Hydrogen Ion concentration
a. the higher the pH, the ______ H+ in solution.
b. How is the concentration of H+ related to pH?
3. The product of concentrations
a. the product of the H+ and OH- concentrations is always _____
b. [H+][OH-] = 10-14
c. Why is pH 7 called "neutral"?
F. Buffers
1. The need for control of pH
a. changes in pH can be dangerous
b. buffer:
c. What would make the blood pH leave the normal range?
d. Why are pH changes dangerous?
2. The Effect of buffers
a. buffers minimize the changes caused by adding acids and bases.
G. Measuring pH changes
1. Indicators
a.
b.
2. pH meter
a.
b.
H. Chemical Leavening
1. Leavening: What is it?
2. Biological leavening: yeast .... more on this later.
3. Chemical leavening: an acid-base reaction which produces bubbles of CO2.
a. used in:
b. base:
c. acid:
d. baking powder
e. cream of tartar