Problem statement: The purpose of this experiment is to validate the Potential Hydrogen (pH) levels of two different liquids,

soda and tap water, and then test the pH levels by adding baking soda to adjust the level of alkalinity and acidity. This is relevant to the concept of adjusting the pH of any liquid by using a base or acid. Literature review: Nicholson (2012) explained The pH level of a liquid substance is measured based on the acidity or alkalinity. Scientifically speaking, the pH level is based on the amount of how many positively charged ions of Hydrogen are dissolved in a liquid. There are three different ways that pH can be tested which vary in the accuracy based upon the ease and expense of testing. Probe and Meter: The most accurate means to measure pH uses a type of lab device consisting of a glass electrode through which a small voltage is passed. The electrical impedance in the electrode is measured which then displays the pH units of the solution. Litmus Paper: This is normally a type of paper test strip that is treated with dyes that react to the pH level of the solution they are dipped in. Acidic liquids will turn the paper red while alkaline liquids change it blue or purple. Field Kit: This consists of a glass vial which you place a sample the sample to be measured and then add an indicator solution. This will then change the color of the sample against which you can measure the pH based on the color of the solution against the color key to measure the level of pH. The Science Company (2012) explained To explain the words acid and base is like describing the extremes of hold and cold in describing temperature. Much like mixing cold water and hot water to even out temperature, the mixture of bases and acids causes a similar reaction, but in terms of measuring pH instead of temperature. The level of pH on a scale can tell the base or acidity of a liquid much like the temperature on a thermometer. The range of the pH scale is from 0 to 14 from very acidic to very basic. A pH of 7 is neutral. A pH less than 7 is acidic and greater than 7 is basic. Each whole pH value below 7 is ten times more acidic than the next higher value. For example, a pH of 4 is ten times more acidic than a pH of 5 and a hundred times (10 X 10) more acidic than a pH of 6. This holds true for pH values above 7, each of which is ten times more basic (also called alkaline) than the next lower whole value. An example would be, a pH of 10 is ten times more alkaline than a pH of 9. The neutral point is indicated by the color change of a pH indicator mixed in with the unknown solution.

Experimental design: The independent variables for this experiment will be standard tap water, and carbonated soda. The dependent variables are the reduction or lowering of the pH level of the solutions. The control variable in this experiment will be the brand of the products used and the time used to measure the outcome. Threat reductions to the outcome of the experiment include, controlling the standard temperature, and the cleanliness of the glasses used to hold the solutions. My Hypothesis is that by adding baking soda to both liquids, I will be able to raise the pH or alkalinity of the solution and conversely, by adding vinegar, I will be able to lower the pH or acidity of the control solution.

To begin the experiment, I will need to prepare two different types of control solutions. I will require the use of 2 large glasses, 6 smaller glasses, 4 stirring spoons, 2 measuring spoons, and most importantly a means of measuring the pH, which in this case I have chosen to use all-purpose 6-in1 aquarium test strips. I will also need a note pad and pen to record the results. Preparing the experiment: 1. Prepare Sample A: Pour approximately 16 ounces of room temperature tap water into a large glass. Then from this glass pour exactly 4 ounces into 3 of the smaller glasses. You have now prepared samples A1, A2, & A3. 2. Prepare Sample B: Pour approximately 16 ounces of room temperature carbonated soda, in this case Coca Cola, into a large glass. Then from this glass pour exactly 4 ounces into 3 of the smaller glasses. You have now prepared samples B1, B2, & B3. 3. Using a measuring spoon, measure out precisely 1 tablespoon of baking soda and gently place it into samples A1 & B1. Using 2 of the stirring spoons use one on each sample to stir in the baking soda to produce the solution. 4. Using a measuring spoon, measure out precisely 1 tablespoon of vinegar and gently place it into samples A3 & B3. Using the other 2 stirring spoons, use one on each sample to stir in the baking soda to produce the solution. 5. Open the bottle of test strips and place 6 strips in a clean dry area. 6. Off to the side place your note pad and pen to record the results. Conducting the experiment: 1. Line up the specimens in 2 rows of 3, A1, A2, & A3 in the front. B1, B2, & B3 in the back. 2. Take a test strip and hold it by the end with no test pads and gently immerse it into Solution A1 and

leave it submerged for approximately 1 second. Remove and place on a clean dry level surface in front of the solution for 60 seconds. 3. Repeat this process for A2, A3, B1, B2, & B3 4. On the bottle of test strips there is a color chart, compare the color of each test strip and notate on the note pad what the corresponding pH level is for each of the 6 solutions Controlling the variables: It is important to use liquids to prepare the solutions that are at room temperature. It is important to use clean glassware, as well as clean measuring and stir spoons. It is important to place the test strips on front of the solution after dipping so as not to confuse which test strip correlates to the correct solution it was dipped in. It is important that the test strip be submersed in the liquid for only about a second and then be allowed 60 seconds to register as this is what the instructions on the test kit state. SAFETY WARNING: YOU HAVE NOW CREATED SEVERAL DANGEROUS SOLUTIONS. USE CAUTION WHEN DISPOSING OF THE TEST SOLUTIONS AND ABOVE ALL ELSE, KEEP AWAY FROM PETS AND CHILDREN. If you come into contact with any of the solutions, rinse immediately with running tap water. If irritation continues, seek the help of emergency health professionals. Hypothesis: I believe that by adding baking soda to both solutions that I will be able to raise the pH level of the solutions. Conversely, by adding vinegar to the solutions, I will be able to lower the pH level of both solutions. I am unclear of what the base level of pH level of carbonated soda is and how it will react with either the baking soda or vinegar. This supposition is based on the fact that vinegar has a low pH level and baking soda has a high pH level and when mixed into a base liquid will have the same effect when diluted into a liquid solution. Data Collection: The first step in the process was to range a set of 6 glasses into two rows of three columns. The front row was to be used for tap water and the back row was to be used for carbonated beverage. The left column was to be used with baking soda, the middle column was the control solution, and the right column was to be used with vinegar. A measuring glass was used to pour out 4 ounces of liquid into each glass and a measuring spoon to measure out 1 tablespoon of altering substance. I then used a clean spoon to stir each substance for proper measuring. I also placed a collection guide in the middle to label the specimens to avoid confusion on which test strips belonged to which specimen. I then placed a test strip into each liquid and then placed it on the guide mat. Using the reference guide on the bottle for the test strips, I then logged the corresponding pH level for each sample based on the color of the test strip and the corresponding reference on the bottle of test strips

Experiment results: As predicted, the addition of baking soda raised the pH level of both liquids as well the addition vinegar lowering the pH level of both liquids. There was also a difference in the pH level of both control solutions to further reinforce the expected results.

Conclusion: With baking soda known to be base and vinegar known to be an acid, the effect on both of the control solutions

occurred as predicted. The baking soda raised the pH level and the vinegar had the effect of lowering the pH level on both solutions. This confirms the hypothesis that addition of a base or acid would raise or lower the pH of a control solution. There are number of things in the experimental design that are key to the design and, if altered would have impacted the outcome of the experiment. If the glassware had some contaminant it could have skewed the results. The temperature of the liquids is also important as it could have an effect on the level of dilution into the liquid. It is also important to note that placing the correct test strip into the right collection spot is important when going to record the results of 6 different test strips. Regardless of the brand of soda, vinegar, or even baking soda used, the effect would be the same if someone were to replicate the experiment because in all things vinegar is a type of acid and would lower the pH and baking soda is a type of base and would raise the pH level if added to a substance. For ease of measurement, this was conducted using a liquid but the same would hold true using a solid substance but measuring would be more difficult. Evaluation of Validity: The replication of the results for this experiment can be easily obtained. It is a fact of science that vinegar is an acid and that baking soda is a base. Hence the addition of these to any substance should have an effect to either lower or raise the pH level of those liquid solutions. By replicating the experiment, it only reinforces the concept on which it is based. The content validity is proven by the use of multiple liquids. In this case I have used both a tap water and carbonated soda to prove that even with different types of liquids, the results are the same for both experiments of lowering and raising the pH. The predictive validity was based on the fact that vinegar as an acid would lower the pH and that baking soda as a base would raise the pH. The construct validity is relevant to the accuracy of the test strips to measure the pH of the liquids and of the tester to adequately compare the color of the test strips to the color chart on the side of the bottle. For optimal reliability the pH could be measured using a probe and meter device but that would be impractical for the purposes of this experiment. If other groups were able to replicate the experiment using a probe and meter, it would increase the validity of the experiment. In terms of scientific process, repeating the experiment and getting the same results is what makes the experiment believable or valid. References: 1. Nicholson, Joseph. (n.d) Methods for testing PH of Liquids. Retrieved June 13th , 2012 from http://www.ehow.com/way_5809509_methods-testing-ph-liquids.html 2. The Science Company. (n.d) Toward understanding pH Retrieved June 13th , 2012 from http://www.sciencecompany.com/lab/ph.htm