Chemistry Acids and Bases Quiz

Acids

• Definition: Substances that donate protons (H⁺ ions) in a solution.
• Properties:
  • Sour taste (e.g., citric acid in lemons).
  • Conduct electricity (due to ionization).
  • Turns blue litmus paper red.
• Examples:
  • Hydrochloric acid (HCl).
  • Sulfuric acid (H₂SO₄).
  • Acetic acid (CH₃COOH).

Bases

• Definition: Substances that accept protons or donate hydroxide ions (OH⁻) in a solution.
• Properties:
  • Bitter taste (e.g., baking soda).
  • Slippery to the touch.
  • Turns red litmus paper blue.
• Examples:
  • Sodium hydroxide (NaOH).
  • Potassium hydroxide (KOH).
  • Calcium carbonate (CaCO₃).

Salts

• Definition: Ionic compounds formed when an acid reacts with a base, neutralizing each other.
• Formation: Reaction between an acid and a base produces a salt and water (neutralization reaction).
• Properties:
  • Generally crystalline and solid at room temperature.
  • Often soluble in water (e.g., table salt).
• Examples:
  • Sodium chloride (NaCl).
  • Calcium sulfate (CaSO₄).
  • Ammonium nitrate (NH₄NO₃).

pH Scale

• Definition: A measure of acidity or alkalinity of a solution.
• Scale: Ranges from 0 to 14.
  • pH < 7: Acidic.
  • pH = 7: Neutral (pure water).
  • pH > 7: Basic (alkaline).

Strength of Acids and Bases

• Strong Acids: Completely dissociate in water (e.g., HCl, H₂SO₄).
• Weak Acids: Partially dissociate in water (e.g., acetic acid).
• Strong Bases: Completely dissociate in water (e.g., NaOH).
• Weak Bases: Partially dissociate in water (e.g., ammonia, NH₃).

Neutralization Reaction

• General Equation: Acid + Base → Salt + Water.
• Example: HCl + NaOH → NaCl + H₂O.

Applications

• Acids: Used in batteries (sulfuric acid), food preservation (citric acid).
• Bases: Used in cleaning products (sodium hydroxide), antacids (magnesium hydroxide).
• Salts: Used in food (sodium chloride), fertilizers (ammonium sulfate).

Acids

• Acids are substances that donate protons (H⁺ ions) in a solution.
• Characterized by a sour taste, commonly found in foods like lemons (due to citric acid).
• Can conduct electricity as a result of ionization in water.
• Change blue litmus paper to red, indicating their acidic nature.
• Examples include hydrochloric acid (HCl), sulfuric acid (H₂SO₄), and acetic acid (CH₃COOH).

Bases

• Bases are substances that accept protons or donate hydroxide ions (OH⁻) in a solution.
• Have a bitter taste; baking soda is a common example.
• Feel slippery and can cause a soapy sensation.
• Change red litmus paper to blue, indicating their basic nature.
• Common examples include sodium hydroxide (NaOH), potassium hydroxide (KOH), and calcium carbonate (CaCO₃).

Salts

• Salts are ionic compounds formed through the neutralization reaction between an acid and a base.
• Neutralization produces a salt and water as products.
• Typically crystalline and solid at room temperature.
• Often soluble in water, with table salt (sodium chloride) being a prime example.
• Other examples include calcium sulfate (CaSO₄) and ammonium nitrate (NH₄NO₃).

pH Scale

• The pH scale measures the acidity or alkalinity of a solution.
• Ranges from 0 (most acidic) to 14 (most basic/alkaline).
• Solutions with a pH less than 7 are considered acidic, while pH of 7 is neutral (pure water).
• Solutions with a pH greater than 7 are classified as basic (alkaline).

Strength of Acids and Bases

• Strong acids, such as hydrochloric acid (HCl) and sulfuric acid (H₂SO₄), fully dissociate in water.
• Weak acids, like acetic acid, partially dissociate in water.
• Strong bases, such as sodium hydroxide (NaOH), completely dissociate in water.
• Weak bases, such as ammonia (NH₃), also partially dissociate in water.

Neutralization Reaction

• The general equation for neutralization: Acid + Base → Salt + Water.
• An example of a neutralization reaction is HCl + NaOH → NaCl + H₂O, illustrating the formation of table salt and water.

Applications

• Acids find use in batteries (sulfuric acid) and food preservation (citric acid).
• Bases are utilized in cleaning products (sodium hydroxide) and as antacids (magnesium hydroxide).
• Salts are important in food (sodium chloride) and as fertilizers (ammonium sulfate).