Acids Bases and pH Scale

I. Acids

*Acids are ionic compounds ( a compound with a positive or negative charge) that break apart in water
to form a hydrogen ion (H+).

*The strength of an acid is based on the concentration of H+ ions in the solution. The more H+ the
stronger the acid.
Example: HCl (Hydrochloric acid) in water

Characteristics of Acids:
**Acids taste sour
**Acids react strongly with metals (Zn + HCl)
**Strong Acids are dangerous and can burn your skin

Examples of Acids:
1. Vinegar 3. Citrus Fruits
2. Stomach Acid (HCl)

II. Bases

*Bases are ionic compounds that break apart to form a negatively charged hydroxide ion (OH-) in water.

*The strength of a base is determined by the concentration of Hydroxide ions (OH-). The greater the
concentration of OH- ions the stronger the base.

Example: NaOH (Sodium Hydroxide-a strong base) in water

**Solutions containig bases are often called alkaline.

Characteristics of Bases:
**Bases taste bitter
**Bases feel slippery
**Strong bases are very dangerous and can burn your skin
Examples:
1. lye (Sodium Hydroxide)
2. Ammonia
III. Neutralization Reactions

** When acids and bases are added to each other they react to neutralize each other if an equal number
of hydrogen and hydroxide ions are present.
When this reaction occurs -salt and water are formed.

HCl + NaOH NaCl + H2O

(Acid) (Base)---(Salt) (Water)

What are some useful applications of this reaction?

IV. pH Scale and Indicators

**The strength of an acid or base in a solution is measured on a scale called a pH scale.

**The pH scale is a measure of the hydrogen ion concentration. It spans from 0 to 14 with the middle
point (pH 7) being neutral (neither acidic or basic).
Any pH number greater than 7 is considered a base and any pH number less than 7 is considered
an acid. 0 is the strongest acid and 14 is the strongest base.

Indicators-- An indicator is a special type of compound that changes color as the pH of a solution
changes, thus telling us the pH of the solution
PROPERTIES OF ACIDS

For the properties of acids and bases we will use the Arrhenius definitions.

Acids release a hydrogen ion into water (aqueous) solution. You will usually see the formula for
an acid with the ionizable hydrogen at the beginning, such as HCl, hydrochloric acid, or H(C2H3O2), acetic
acid.

Acids neutralize bases in a neutralization reaction. An acid and a base combine to make
a salt and water. A salt is any ionic compound that could be made with the anion of an acid and the
cation of a base. The hydrogen ion of the acid and the hydroxide ion of the base unite to form water.

Acids corrode active metals. Even gold, the least active metal, is attacked by an acid, a mixture of
acids called 'aqua regia,' or 'royal liquid.' When an acid reacts with a metal, it produces a compound with
the cation of the metal and the anion of the acid and hydrogen gas.

Acids turn blue litmus to red. Litmus is one of a large number of organic compounds that change
colors when a solution changes acidity at a particular point. Litmus is the oldest known pH indicator. It is
red in acid and blue in base. The phrase, 'litmus test,' indicates that litmus has been around a long time
in the English language. Litmus does not change color exactly at the neutral point between acid and
base, but very close to it. Litmus is often impregnated onto paper to make 'litmus paper.'

Acids taste sour. TASTING LAB ACIDS IS NOT PERMITTED BY ANY SCHOOL. The word 'sauer' in
German means acid and is pronounced almost exactly the same way as 'sour' in English. (Sauerkraut is
sour cabbage, cabbage preserved in its own fermented lactic
acid. http://en.wikipedia.org/wiki/Sauerkraut http://www.wildfermentation.com/resources.php?page=s
auerkraut) Stomach acid is hydrochloric acid. Although tasting stomach acid is not pleasant, it has the
sour taste of acid. Acetic acid is the acid ingredient in vinegar. Citrus fruits such as lemons, grapefruit,
oranges, and limes have citric acid in the juice. Sour milk, sour cream, yogurt, kimchi, and cottage
cheese have lactic acid from the fermentation of the sugar lactose.

PROPERTIES OF BASES

Bases release a hydroxide ion into water solution. (Or, in the Lowry - Brnsted model, cause a
hydroxide ion to be released into water solution by accepting a hydrogen ion in water.)
 Bases neutralize acids in a neutralization reaction. The word - reaction is: Acid plus base makes
water plus a salt.
Where 'Y' is the anion of acid 'HY,' and 'X' is the cation of base 'XOH,' and 'XY' is the salt in the product,
the reaction is: HY + XOH HOH + XY

Bases denature protein. This accounts for the "slippery" feeling on hands when exposed to
base. Strong bases that dissolve in water well, such as sodium or potassium lye are very dangerous
because a great amount of the structural material of human beings is made of protein. Serious damage
to flesh can be avoided by careful use of strong bases.

Bases turn red litmus to blue. This is not to say that litmus is the only acid - base indicator, but
that it is likely the oldest one.

Bases taste bitter. There are very few food materials that are alkaline, but those that are taste
bitter. It is even more important that care be taken in tasting bases. Again, NO SCHOOL PERMITS
TASTING OF LAB CHEMICALS. Tasting of bases is more dangerous than tasting acids due to the property
of stronger bases to denature protein.

pH scale
A measure of acidity or alkalinity of water soluble substances (pH stands for 'potential of Hydrogen').
A pH value is a number from 1 to 14, with 7 as the middle (neutral) point. Values below 7 indicate
acidity which increases as the number decreases, 1 being the most acidic. Values above 7 indicate
alkalinity which increases as the number increases, 14 being the most alkaline. This scale, however,
is not a linear scale like a centimeter or inch scale (in which two adjacent values have the same
difference). It is a logarithmic scale in which two adjacent values increase or decrease by a factor of
10.

Property Acid Base

Taste Sour (vinegar) Bitter (baking soda)

Smell Frequently burns nose Usually no smell (except

Texture Sticky Slippery

Reactivity Frequently react with metals to form H2 React with many oils and fats