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23 Nov 2019

Neutralization Reactions

In a clean, small container (glass vial or small paper cup), place about ten drops of an ammonia cleaner and two âsquirtsâ of cabbage juice indicator.

Use a clean medicine dropper and count the number of drops of vinegar required to change the color of the solution from green to purple.

Repeat the above tasks with pickle juice or some solution that you found to have an acid pH slightly higher than vinegar.

Create a data table that summarizes your results of the two titrations.

Neutralization Reactions â comparison of two acid solutions neutralizing a base cabbage juice + ammonia solution

Drops of Ammonia

Vinegar

Pickle juice

10

6

8

10

7

7

10

6

8

In the titration of ammonia solution with vinegar, and with another acid solution with a slightly higher pH value, how did the amounts needed for the neutralization of the ammonia (signaled by the change from green to purple in the solution containing the ammonia and cabbage juice) compare? How does this comparison match the differences in pH values? What is the basis of any correlation between starting pH values of the two acids and amount required to neutralize the same amount of vinegar solution? Provide explanations for each for the three questions.

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Sixta KovacekLv2

19 Sep 2019

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For a change of pace, let's try a hands-on laboratory experimentinvolving common household items that you either have at home orcan easily purchase in a supermarket. Page 168 of the textbookexplains how red cabbage can be used as an acidâbase indicator tofind the pH of a solution. In this experiment you will make thecabbage juice at home and try it out on different household items.To conduct the experiment, you will need the following: A smallhead of red cabbage Vinegar Household ammonia Six (6) differenthousehold items to use as samples (e.g., salt, detergent, lemonjuice, soap, etc.) Colored items are not suitable, and above all,do not use any dangerous, flammable, or highly caustic samples. Ina blender, blend about Â½ of a small head of red cabbage (or Â¼ of alarger head) and 3 cups of water. With a sieve, filter out thecabbage, and save the juice. You will have about 3 cups of cabbagejuice. Take three clear drinking glasses (colored glasses are notsuitable), and pour 2 ounces of the cabbage juice into each glass.Add 3 tablespoons of vinegar to glass 1 (this establishes the colorof cabbage juice for an acid); add 3 tablespoons of water to glass2 (this establishes the color for a neutral solution); and add 3tablespoons of ammonia to glass 3 (this establishes the color for abase). Set the glasses aside for comparison. In six similarglassesâor one glass washed after each sampleâadd 2 ounces of thecabbage juice and 1â3 tablespoons of a different household sample.After adding each sample, compare its color with the three glassesused to establish the color of acid, neutral, and base. Decidewhich substances are acidic, basic, or neutral, and record yourresults.

i need help graphing this information based on data 1 and data 2 based on information below provided

Activity 1: Buffer Solution Preparation

The following eight solutions are prepared in the eight plastic cups labeled with the solution names.

1. Based on the Preparation calculations, prepared 50 mL of a 0.10 M solution of sodium acetate in the cup labeled sodium acetate. 0.050L x 0.10M= 0.005 x 82.03= .41g CH₃COONa

2. 100 mL of pure water was added to the cup labeled water

3. 50 mL of a 0.1 M acetic acid solution was added to the cup labeled acetic acid.

4. 10 mL of a 0.1 M NaOH solution (0.10M)(10mL)=(1M)(V₂)V₂=1mL NaOH

5. 10 mL of a 0.1M HCl solution (.10M)(10mL)=(1M)(V₂)V₂=1mL HCl

6. 10 mL of a pH 3.7 buffer (9.1 mL of 0.1 M acetic acid and 0.9 mL of sodium acetate)

7. 10 mL of a pH 4.7 buffer (5.0 mL of 0.1 M acetic acid and 5.0 mL of sodium acetate)

8. 10 mL of a pH 5.7 buffer (0.9 mL of 0.1 M acetic acid and 9.1 mL of sodium acetate)

The following amount of Bogenâs Universal Indicator was added to each solution: 10 drops to the acetic acid and the sodium acetate solutions, 20 drops to the 100 mL water, and 2 drops to the NaOH and the HCl solutions.

The 24-well plate was placed on to a sheet of plain white paper as shown below, and one drop of universal indicator was added to each well. The following amount of solutions was transferred the appropriate pipets to each well.

a. 1 mL of 0.1 M acetic acid to all four wells in the first row of the 24-well plate.

b. 1 mL of water to all four wells in the second row of the plate

c. 1 mL of 0.1 M sodium acetate solution to all four wells in the third row

d. 1 mL of the 3.7 pH buffer to all four wells in the fourth row

e. 1 mL of the 4.7 pH buffer to all four wells in the fifth row

f. 1 mL of the 5.7 pH buffers to all four wells in the sixth row

The color of the solution for each row was recorded, and a photo of the plate was taken.

The approximate pH of the solution was determined based on the indicator color chart.

One drop of 0.1 M HCl was added to the second well of each row, 1 drop of 0.1 M NaOH was added to the third well of each row, and 10 drops of 0.1 M NaOH was added to the fourth well of each row.

The color and corresponding pH was recorded.

A photo of the plate showing the colors in each well was taken.

	0.1M Acetic Acid	water	0.1M Sodium Acetate	pH 3.7 Buffer	pH 4.7 Buffer		pH 5.7 Buffer
Initial Color		yellow	green	pink		orange		yellow
Initial pH	4	6	7	4		5		6
Color after 1 drop HCl	Pink	Pink
pH after 1 drop HCl	4	4	7	4		5		6
Color after 1 drop NaOH	Pink	blue	blue					blue
pH after 1 drop NaOH	4	8	8	4		5		8
Color after 10 drops NaOH	Pink	purple	purple					purple
pH after 10 drops NaOH	4	10	10	4		5		10

Activity 2: Buffering Capacity of a Solution

The 24-well plate was placed on to a sheet of plain white paper at 90Â°so that it is four rows by six columns

20 mL of pH 4.7 buffer was prepared by doubling the volumes calculate in from activity 1 in the appropriate cup, and 2 mL of the solution was added into all 6 wells in the first row.

5 mL of the pH 4.7 buffer solution was diluted with 15 mL of purified water containing the indicator and poured into a clean cup. 2 mL of this first dilution was added to all the wells in the second row.

5 mL of the first dilution was diluted with 15 mL of purified water containing the indicator and poured into a clean cup. 2 mL of this second dilution was added to all the wells in the third row.

5 mL of the second dilution was diluted with 15 mL of purified water containing the indicator and poured into a clean cup. 2 mL of this third dilution was added to all the wells in the fourth row.

An additional drop of indicator was added to each well to make the color more visible. The color of the first well of each row was recorded.

One drop of 0.1 M NaOH solution was added to the second well in each row, two drops of 0.1 M NaOH solution was added to the third well of each row, three drops to the fourth well, four drops to the fifth well, and five drops to the sixth well. The color and corresponding pH of each well was recorded, and a photo of the plate showing the colors in each well was taken. The sodium acetate molar concentration of each dilution was calculated.

	pH 4.7 Buffer	First Dilution	Second Dilution	Third Dilution
Initial Color	orange	orange	orange	orange
Initial pH	5	5	5	5
Color after 1 drop NaOH	orange	orange	Blue	purple
pH after 1 drop NaOH	5	5	8	10
Color after 2 drops NaOH	orange	yellow	Blue	purple
pH after 2 drops NaOH	5	6	8	10
Color after 3 drops NaOH	orange	green	purple	purple
pH after 3 drops NaOH	5	7	9	10
Color after 4 drops NaOH	orange	purple	purple	purple
pH after 4 drops NaOH	5	9	9	10
Color after 5 drops NaOH	orange	purple	purple	purple
pH after 5 drops NaOH	5	9	9	10
Concentration of sodium acetate	0.1 M	2.5x10^-2 M	6.3x10^ -3 M	1.6x10^-3 M

QUESTION 1

Which of the following substances is most acidic?

		Cowâs milk - pH 6.6
		Apple juice - pH 3.0
		Tomato juice - pH 4.5
		Distilled water - pH 7.0

2 points

QUESTION 2

A buffer is a substance that converts:

Alkaline solutions to neutral solutions.

Acidic solutions to alkaline solutions.

Strong bases or acids to weak bases or acids.

Acidic solutions to neutral solutions.

QUESTION 3

How does a solution of pH 7 compare to a solution of pH 10?

		pH 7 has more OH^- ions
		pH 7 is more basic
		pH 7 has a higher pH
		pH 7 has more H⁺ ions

2 points

QUESTION 4

According to the Arrhenius Theory of acids and bases, a base is:

A substance that decrease the amount of hydroxide ions present.

A substance that increases the amount of hydroxide ions present when it is dissolved in water.

A substance that increase the amount of hydrogen ions present.

A substance that increases the amount of hydrogen ions present when it is dissolved in water.

QUESTION 5

Which of the following are true regarding acid-base titrations?

		They are used to determine the concentration of an unknown acid or base.
		The acid or the base must be a standard solution with a known concentration
		The standard solution is titrated into the chemical with the unknown concentration.
		All of the above are true regarding acid-base titrations.

2 points

QUESTION 6

Which of the following is not an example of a neutralization reaction?

HCl + NaOH NaCl +H₂O

2 NaOH + H₂CO₃ Na₂CO₃ +2 H₂O

H₂SO₄ + 2 NH₄OH (NH₄)₂SO₄ + 2 H₂O

2 AgNO₃ + Zn 2Ag +Zn(NO₃)₂

QUESTION 7

Which acid base theory defines an acid as a proton donor and a base as a proton acceptor?

		Arrhenius Theory
		Bronsted-Lowery Theory
		Conjugate Pairs Theory
		Lewis Theory

2 points

QUESTION 8

The Arrhenius Theory states that acid-base reactions create a solution composed of a water and a salt. This is because mixing an acidic and basic solution together yields:

A neutral solution

A solution with a pH at or near 7

Both A and B are correct

QUESTION 9

Which of the following correctly defines a standard solution?

		A solution which always has the same molecular geometry.
		A solution in which the concentration is precisely known.
		A solution in which the volume is precisely known.
		A solution which always has different levels of solutes and solvents.

2 points

QUESTION 10

Acids naturally present in food are generally safe to eat because they are usually:

		Concentrated
		Dilute
		Weak
		Strong

None of the above are correct

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