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Contextual Outline
Acidic and basic environments exist everywhere. The human body has a slightly
acidic skin surface to assist in disease control and digestion occurs in both acidic
and basic environments to assist the breakdown of the biopolymers constituting
food. Indeed, microorganisms found in the digestive system are well adapted to
acidic or basic environments.
Many industries use acidic and basic compounds for a wide range of purposes
and these compounds are found in daily use within the home. Because of this, an
awareness of the properties of acids and bases is important for safe handling of
materials. Currently, concerns exist about the increased release of acidic and
basic substances into the environment and the impact of these substances on
the environment and the organisms within those environments.
This module increases students understanding of the history, nature and
practice of chemistry, the applications and uses of chemistry and implications of
chemistry for society and the environment.
Acid
HCl, used to clean bricks
Neutral
H 2O
CO
Base
NaOH, soap, polymers,
drain cleaners
NH3, fertilisers, household
cleaner
Ca(OH)2, plaster and
cement
Mg(OH)2, antacid
CH3COOH, vinegar
Citric Acid, fruits
Lactic Acid, milk and
muscle tissue
identify and describe some everyday uses of indicators including the testing
of soil acidity/basicity
Indicators are used to test the pH of soil, affecting growth of plants and can
change the colour of some flowers. It is also used for fish tanks and swimming
pools, where the pH of the water is important.
Students:
perform a first-hand investigation to prepare and test a natural indicator
identify data and choose resources to further information about the colour
changes of a range of indicators
solve problems by applying information about the colour changes of
indicators to classify some household substances as acidic, neutral or basic
analyse the position of these non-metals in the Periodic Table and outline the
relationship between position of elements in the Periodic Table and
acidity/basicity of oxides
The metals in group I & II form basic oxides. The basicity of these oxides
increases down the group. Most non-metals other than the noble gasses form
acidic oxides. The acidity of the oxide decreases down the group as the elements
become more metallic in character.
define Le Chateliers principle
If a chemical system at equilibrium experiences a change in concentration,
temperature, volume, or partial pressure, then the equilibrium shifts to
counteract the imposed change and a new equilibrium is established.
Remember for equilibrium to be achieved, the system must be closed. This
means chemicals are not being added or removed.
At equilibrium, there is no change in macroscopic properties such as colour,
temperature, pressure of gases concentration of reactants and products. The
only movement is at the microscopic level and the movement of reactants to
products is equal to the movement of products to reactants.
Assess
This is indirect and qualitative
evidence. It is a good indicator of levels
of NOx and SOx in the air.
Not good evidence. Indirect but
quantitative. Might be from other
sources like soil, surface runoff or
organisms in the lake, not necessary
NOx and SOx.
Solid, direct, quantitative. Only started
measuring in 1970s, nothing else to
compare this evidence to. Not good
indicator of increased levels.
Direct and quantitative. But
comparison not good for increased
levels over time. Difference between
industrialised areas and other areas not
difference between time frames.
Visual pollution, able to be seen. Good
Overall assess:
Up until the 1970s, the evidence are all indirect and mostly qualitative. After the
1970s, we start directly measuring the concentration of SO x and NOx, this is
quantitative. However, these new quantitative measurements cannot be
compared to the qualitative evidence, so the levels of NO x and SOx in the air
cannot be certain.
identify acids including acetic (ethanoic), citric (2- hydroxypropane-1,2,3tricarboxylic), hydrochloric and sulfuric acid
Acetic (ethanoic)
10
describe acids and their solutions with the appropriate use of the terms
strong, weak, concentrated and dilute
Concentrated and dilute acids
These terms describe the amount of acid dissolved in the solution.
Concentrated acid an acid solution that has a high concentration of solute and
low solvent.
Dilute acid an acid solution that has a low concentration of solute and high
solvent.
Strong and Weak Acids
These terms describe the degree of ionisation of the acid molecules.
Strong acid an acid that is completely ionised.
Weak acid an acid that is not completely ionised.
identify pH as -log10 [H+] and explain that a change in pH of 1 means a tenfold change in [H+]
pH = -log [H+]
p
H
H+
10
11
12
13
14
10
10-
10-
10-
10-
10-
10-
10-
10-
10-
10-
10-
10-
10-
10-
10
11
12
13
14
11
Students:
solve problems and perform a firsthand investigation to use pH meters/probes
and indicators to distinguish between acidic, basic and neutral chemicals
plan and perform a first-hand investigation to measure the pH of identical
concentrations of strong and weak acids
gather and process information from secondary sources to write ionic
equations to represent the ionisation of acids
Hydrobromic
HBr(l) + H2O(l) -> H3O+(aq) + Br (aq)
Nitric
HNO3(l) + H2O(l) -> H3O+(aq) + NO3 (aq)
Sulfuric
H2SO4(aq) + H2O(l) -> H3O+(aq) + H+(aq) + SO42(aq)
H3O+ + HSO4 + H2O -> 2H3O+ + SO42
Sulfuric acid is a diprotic acid because each molecule can release up to two
protons.
Ethanoic
CH3COOH(l) + H2O(l) -> H3O+(aq) + CH3COO(aq)
Phosphoric acid is called a triprotic acid because each molecule can release up to
three protons.
H3PO4 + 3H2O -> 3H3O+ + PO43
use available evidence to model the molecular nature of acids and simulate
the ionisation of strong and weak acids
Model kits and pen caps.
gather and process information from secondary sources to explain the use of
acids as food additives
Acids used to improve taste, make the food sour, drinks and sweets
Preserve food bacteria cant survive in acidic environment eg. Canned fruits
and vegetables, pickles
Prevents spoilage by oxidation, antioxidant
Dietary reasons-Vitamin C
12
CH3CHOHCOOH
H3PO4
CH3CH2COOH
CH2OHCHOH(C4H3O4)
For
Preserve food (pickling), flavouring
Flavouring and preservative (antioxidant)
Flavouring
Flavouring, preservative, antioxidant,
rising agent
Production of dairy products
Acidulation of soft drink, manufacture
of cheese
Controls bacteria and mould growth
Antioxidant to prevent spoilage, added
to increase vitamin C in many foods
13
t(s)
Base definition
was modified
o
Lavoisi
Acids contained
It was observed that nonMetal oxides are
er
oxygen, which
metal oxides reacted with not acidic and HCl
(1780s made them
water to form acidic
did not have
)
acidic
solutions
oxygen.
Davy
Acids all
Observed known acids
Doesnt explain
(1815)
contained
contain H that could be
why substances
hydrogen.
replaced by metal. 1830,
without H are
Bases react with
10 more acids with no H
acidic.
metals to form
discovered.
salts.
Arrheni An acid produces Observed in electrolysis
The theory is too
us
H+ ions when
on acids that H2 produced restrictive and
dissolved in
at cathode, therefore
doesnt allow for
water
must contain ions.
other solvent.
A base produced
Thought stronger acids
Narrow definition
OH when
ionised more than weak
of bases doesnt
dissolved in
acids.
allow for basic
water
This theory explains
metal salts and
neutralisation, the OH
acidic non-metal
+
and H forms water.
salts.
Interpreted property of
Doesnt explain
acids.
amphoteric
substances.
utline the Brnsted-Lowry theory of acids and bases
Independently but simultaneously proposed that acids are proton donors and
bases are proton acceptors. Acid if it has greater tendency to give protons than
solvent. Base if has greater tendency to accept proton than solvent.
HA + H2O => H3O+ + AB + H2O => HB+ + OHHCl(g) + H2O(l) => H3O+(aq) + Cl-(aq)
NH3(g) + H2O(l) => NH4+(aq) + OH-
14
Equilibrium lies to the left because H3O+ stronger acid than NH4+ and NH3 is
stronger base than H2O. Final solution is mildly acidic.
Generally:
Strong acid + Strong base => Neutral Salt + water
Weak acid + Strong base => Basic Salt + water
Strong acid + Weak base => Acidic Salt + water
Weak acid + Weak base => Neutral salt + water
identify conjugate acid/base pairs
Acid
HCl
HNO3
H2SO4
HSO4NH4+
CH3COO
H
H2O
Strong
Conjugate
Base
ClNO3HSO4Base
SO
4
NH3
CH
OH
3COO
H2O
- CN
OH
NH3
S2CO32-
weak
conjugate bases.
Conjugat
e Acid
H 2O
H3O+
HCN
NH4+
HSHCO3-
1.
2.
3.
4.
5.
6.
7.
Titration
1. Rinse a conical flask with distilled water, a bulb pipette with primary standard
and the burette with secondary standard
2. Draw out exactly 25ml of primary standard with pipette and place in conical
flask
3. Add 3 drops of suitable indicator and swirl
4. Fill the burette with secondary standard and record initial reading
5. Drip secondary standard into the conical flask whilst swirling the flask to mix
6. Once the indicator changes colour, stop the burette immediately
7. Read and record the final burette reading
8. Calculate
Indicators
Strong Acid + Strong Base use Bromothymol Blue (6.2 7.6)
Strong Acid and Weak Base use Methyl Orange (3.1 4.4)
Weak Acid and Strong Base use Phenophthaline (8.3 10.0)
Weak Acid and Weak Base use Data Logger and change is too gradual to be seen
qualitatively describe the effect of buffers with reference to a specific
example in a natural system
A buffer is an aqueous solution that resists a change in pH when a small amount
of a strong acid or strong base is added to it. It contains equal amounts of a
weak acid and its conjugate base and is made by mixing equal parts of a weak
acid and a salt of that acid or a weak base and a slat of that base.
Note Just a weak acid on its own does not make a buffer because it will not
dissociate enough to provide enough to provide enough basic ion so it is a
mixture of a weak acid and a salt of that weak acid or a weak base and the salt
of that weak.
Eg. Acetic acid and sodium acetate. pH around 4.6
CH3COOH(aq) + H2O(l) CH2COO- + H3O+ [eq1]
This is possible because the weak acid and base are at equilibrium. When acid or
H+ (H3O+) are added they react with the weak base to form more of its conjugate
acid and the equilibrium shifts towards the weak acid right. Thus buffer resists
the change in pH by removing strong acid from the solution.
When more base or OH- are added then they react with the weak acid to form its
conjugate base and the equilibrium moves to the left. Thus buffer has resisted
the change in pH by removing strong base from the solution.
H3O+ + CH3COO- => CH3COOH(aq) + H2O(l) [eq2 acid added, reverse of eq1]
CH3COOH(aq) + OH- => CH3COO- + H2O(l) [eq3 base added, this is forward reaction
of eq1]
Because acetic acid is a weak acid, a change in the amount of acid present only
producs a very small change in the hydrogen ion concentration and therefore
there is only a small change in the pH.
Biological Systems
Living things contain enzymes that are used to control metabolic rates of
reaction. Enzymes are pH sensitive and so need to be at their optimum pH for
metabolism. The pH in the body is maintained by buffers.
Specific Example (learn equations)
Blood is a buffered solution with a pH of 7.4 that maintains the pH of the blood
between 7.35 and 7.45.
When CO2 dissolves in the blood it forms carbonic acid, which ionises to form
carbonate and H+. This happens as CO2 diffuses from the cells into the blood.
CO2 (g) + H2O(l) H2CO3 (aq)
H2CO2 (aq) H+(aq) + HCO-2 (aq)
If more CO2 is added then more H+ ions will form, lowering the pH, but the
equilibrium will move to the left to minimise the change.
When CO2 leave the blood at the surface of the lungs the pH become higher but
the equilibrium will move to the right to minimise the change.
Students:
gather and process information from secondary sources to trace
developments in understanding and describing acid/base reactions
choose equipment and perform a first-hand investigation to identify the pH of
a range of salt solutions
perform a first-hand investigation and solve problems using titrations and
including the preparation of standard solutions, and use available evidence to
quantitatively and qualitatively describe the reaction between selected acids
and bases
The ability of the COOH group to be involved in two hydrogen bonds gives an
alkanoic acid an even higher boiling point than that of a similar sized alkanol.
Two h-bonds can occur between a pair of alkanoic acid molecules.
Boiling chips are added for a greater surface area for the reason to boil,
preventing bumping.
The flask is not stoppered to prevent a build-up of pressure due to vapourisation.
The reaction can be carried out in a fume cupboard to prevent inhalation and
safety glasses are worn. The reaction can still take several hours to reach
equilibrium.
Ester
Where
Occur
Equations
3-methylbutyl ethanoate
(or pentyl ethanoate)
Also known as Banana oil
Naturally in the banana plant
Benzyl ethanoate
(CH3)2CHCH2CH2OH + CH3COOH
=> CH3COOCH2CH2CH(CH3)2
3-methyl butan-1-ol + Ethanoic
Acid => 3methylbutyl
ethanoate
Use
Jasmine/peach scented
deodorants and perfumes
Students:
identify data, plan, select equipment and perform a first-hand investigation to
prepare an ester using reflux
process information from secondary sources to identify and describe the uses
of esters as flavours and perfumes in processed foods and cosmetics
See above