Chemistry Test #3 Chapter 13

Front 1

The sourness in foods is caused by...

Back 1

acids

Front 2

Acids release...

Back 2

protons

Front 3

Explain acids and metal dissolving.

Back 3

acids do dissolve metals but not at the speed that hollywood makes it look

Front 4

Explain a neutralization reaction

Back 4

acids react with bases to form water and salt

Front 5

Acids/ bases- litmus paper?

Back 5

acids- red
bases- blue

Front 6

How can acids be harmful?

Back 6

dissolve clothing, burn skin, damage gastrointestinal tract, kill

Front 7

Hydrochloric acid:

Back 7

HCl

Front 8

Sulfuric acid:

Back 8

H2S04

Front 9

Nitric acid:

Back 9

HNO3

Front 10

phosphoric acid:

Back 10

H3PO4

Front 11

Bases- how do they feel/ taste?
where are they commonly found?

Back 11

slippery feel
bitter taste
household cleaning products

Front 12

What is the arrhenius definition for acids and bases?

Back 12

acids produce hydrogen ions (H+) in solution
bases produce hydroxide ions (OH-) in solution

Front 13

Do arrhenius definitions always apply?

Back 13

no, ammonia

Front 14

Compared to the arrhenius definition, the bronsted-lowry definition is overall...

Back 14

broader

Front 15

Bronsted-lowry only works in solutions without...

Back 15

water

Front 16

The B-L definition focuses on...

Back 16

the transfer of protons (H+ ions)

Front 17

Compare/ contrast acids and bases according to the B-L definition.

Back 17

acids are proton donors

bases are proton acceptors

Front 18

What makes an acid strong? Example.

Back 18

they completely dissociate

HCl

Front 19

Acids in an aqueous environment...

Back 19

remain undissociated and are thus weaker

Front 20

A double arrow indicates...

Back 20

that the dissolution does not go to completion

Front 21

How is the acidity of a solution specified?

Back 21

the concentration of H3O+ in moles per liter of solution

Front 22

Strong vs. weak acids in terms of H3O+

Back 22

strong- acid concentration equals concentration of H3O+
weak- acid concentration is greater than concentration of H3O+

Front 23

What is pure water's H3O concentration?

Back 23

1 x 10^-7 (ph of 7)

Front 24

On the Ph scale, what is the number at which acids and bases are divided?

Back 24

below 7 acid

above 7 base

Front 25

For every 1 change on the Ph scale what happens to the H3O concentration?

Back 25

changes by a factor of 10

Front 26

Common acids like citrus offer resistance to...

Back 26

spoilage

Front 27

The use of lactic acid can be associated with...

Back 27

pickling

Front 28

Explain the process of pickling.

Back 28

fermentation by lactic acid forming bacteria preserves low-acid foods (i.e. cabbage, cucumbers)

Front 29

What is vinegar?

Back 29

acetic acid and water

Front 30

Salicylic acid and acetysalicylic acid are tied to what drug?

Back 30

aspirin

Front 31

How much acid does wine have?
where is the acid from?

Back 31

0.60% to 0.80% acid content by volume
grapes/ fermentation

Front 32

What determines the quality of wine?

Back 32

the balance of the acids

Front 33

When antacids dissociate in water they form...

Back 33

a metal ion and a base

Front 34

List some common bases.

Back 34

sodium bicarbonate, calcium carbonate, magnesium hydroxide, ammonia

Front 35

Why is baking powder used in cooking?

Back 35

creates carbon dioxide gas pockets in dough, making the final product lighter and fluffier

Front 36

What does yeast produce?

Back 36

CO2 and ethanol

Front 37

How is acid rain made?

Back 37

SO2 and NO2 formed during fossil fuel combustion combined with atmospheric water

Front 38

Where does most acidic rainfall occur in the US?

Back 38

northeastern US

Front 39

Is all rain acidic?

Back 39

yes, because of CO2 in atmosphere

Front 40

The Clean Air Act greatly limited what gas?

Back 40

SO2