CHE 125 A Little Kitchen Chemistry (Acids, Bases and Cabbage) ‘Acids and bases are an important group of substances, They are found in many products in our homes as they have many uses (and even tastes)? What do acids have in common? What do bases have in common? In today’s lab, we will examine some common acids and bases as we try to answer this question, Perhaps you are familiar with the following definition of acids: In water, acids (HA) are substances that provide H” ions. HA+H,O > H:O* + A ‘This is a useful definition of acids. A solution is considered acidic when the concentration of HO" ions exceed 1 x 10M, Bases are often defined as substances capable of accepting a proton from another substance. B + 1,0 > BH+OH A solution is considered basic when the concentration of HO" is less than | x 107 M. A solution is considered neutral when (H'] = [OH] = 1x 107 M. The concept of pH is encountered in advertising material such as in the advertising of shampoos, ntacids, dishwashing liquids, and other consumer products. The control of pH is important in biochemical processes, analytical procedures and industrial processes. The acidity of a solution is defined by pH pH = -log[H"} Where [H"] is the hydrogen ion concentration in units of moles of hydrogen ion per liter of solution (molarity) Table 1: Relationship between [H"] and pH or) pi ww! Ww lo 10* 10° 0° 0? to" lo” 10” 10" 10" 0" tod As can be seen from the table, the pH concept allows expression of acidity in numbers which are the negative exponents of the actual concentration values. The use of exponents is a commonpractice when dealing with numerical values that span a vast range. Another example is the earthquake Richter scale The pH of pure, neutral water (neither acidic or basic) is 7. Solutions with a pH below 7 are acidic; solutions with a pH above 7 are basic. The pH of a solution can be measured by a pH meter and /or by acid-base indicators. The pH meter is an apparatus with electrodes sensitive to hydrogen ions. The instrument measures the small voltage produced by the presence of hydrogen ions and reads out the pH. Some acid-base indicators are vegetable dyes, which are one color at one pH and another color at a different pH. Litmus is one of the many acid-base indicators. Litmus turns from blue to red in acidic solutions (below pH 7) and from red to blue in basic solutions (above pH 7). ‘Acid-base indicators are weak acids and bases. A typical indicator will ionize in solution according to the equation Hn oS HY + In ‘The chemical species HIn and In- are different colors. When the solution is acidic to the degree that Hin dominates, the solution will indicate the color of Hin. When the solution is more basic where In- dominates, the solution will indicate the color of In-. Ifthe acidity is between these tow extremes, the color is mixed because both Hin and In- are present. ‘The broth obtained by boiling red cabbage contains several indicators. The deep purple color of the leaves of red cabbage is caused by water-soluble anthocyanins. Over the pH range of 2 to 11, the anthocyanins will display several colors and shades of color, making it a universal indicator. Exploring some common acid-base reactions: We will finish the lab by carrying out some common acid-base reactions. As you do the reactions, look for evidence of a chemical reaction. (Color change, temperature change, evolution of a gas, formation of a precipitate.) Below are some examples of common acid-base reactions: ‘Acid + metal > ionic salt + Hs Example: 2HNO, + Me > Mg(NO,): + Hy Acid + metal hydroxide > ionic salt + water Ex. HINO, + NaOH > NaNO, + 1,0 Acid + metal carbonate > ionic salt+ H50 + COs Ex. 2HNO, + LCD, > 2 LINO + HLO + COs Acid metal bicarbonate > ionic salt+ HO +CO, Ex, HNO) + LINCO; > LINO, +H,0 +C0, Reagents Needed: 1.0 M HCI, 3.0 M HCI, .0 M NaOH, 3.0 M NaOH, solid Zn, NaHCO, NaxCOs, solutions of pH = 2, 4, 6, 7, 8, 10, 12, lemon juice, 7-Up, milk, dish soap, ammonia, baking soda, vinegar, shampoo, Drano. Procedure: Preparation of Red Cabbage Broth: Boil 10 grams of red cabbage (tom in small pieces) in 200 mi of tap water in a 400 ml beaker. Continue to boil the solution for about 10 minutes.Let the solution cool until you can handle the beaker safely. Decant the liquid into another beaker, and save the solution for the in the remainder of the lab. Part B. Preparation of pH Standards: Label 7 test tubes with the pH numbers 2, 4, 6, 7,8, 10, 12, Add 2 ml of each prepared pH solution to its properly labeled test tube, Add a dropper full of the cabbage solution to each test tube, Mix the solutions by tapping the test tube with your finger. Describe the color of the solution on your report sheet. Save these solutions for comparison with cabbage solution in consumer products. Test each of the standard solutions with a separate strip of universal indicator paper. Record colors on your report sheet. Part C. pH of consumer products: To smail test tubes, add 2 ml of each consumer product to a separate test tube. Add 2 ml of the cabbage solution to each test tube, and mix the solutions. Record the color produced and estimate the pH of each consumer product based on the color of the solution, Use the pH meter to determine the pH of one product using the beakers at the front of the lab Report your results on the board to share with the class.How does your estimated pH compare to the reading of the pH meter? Part D. Effect of Dilution on pH: 1. Place 20 mL of 0.1 M HCI in a 50 mL beaker and use the pH meter to record pH. 2, Measure 2 mL of this 0.1 M HCI solution into another 50 mL beaker. Add 18 ml of distilled water and stit. Measure the pH of this 0.01 M HCI solution with the pH meter 3. Measure 2 mL. of the 0.01 M HC! solution into another 50 mL beaker. Add 18 ml. of distilled water and stir. Measure the pH of this 0.001 M HCI solution with the pH meter. Place 20 mL of 0.1 M NaOH in a 50 mL beaker and use the pH meter to record pH. 5. Measure 2 mL of this 0.1 M NaOH solution into another 50 mL beaker. Add 18 ml of distilled water and stir. Measure the pH of this 0.01 M NaOH solution. 6. Measure 2 mL of the 0.01 M NaOH solution into another 50 mL beaker. Add 18 mL of distilled water and stir. Measure the pH of this 0.001 M NaOH solution with the pH meter.CHE 125 : Report Sheet for Acid-Base Lab Partner: Part B. Preparation of pH Standards pH Color of cabbage solution Color of indicator paper Part C. pH of Consumer Products Record the name of the product, the color of the solution afer the cabbage solution was added, and the estimated pH, and the reading of the pH meter. If possible, read the consumer label of the product and determine the compound that is responsible for the acidity or basicity of the product. Product Color Estimated ph from Acid/base component pH meterPart D. Effect of Dilution pH o.1MHCI 0.01 M HCL 0.001 M HCI pH 0.1 M NaOH 0.01 M NaOH 0.001 M NaOH, ‘What happens to the solution of acid or base as itis diluted?