3. ACIDS, BASES, AND SALTS ARE CLASSES OF COMPOUNDS, EACH WITH CHARACTERISTIC PROPERTIES. THE STRENGTHS OF ACIDS AND BASES ARE MEASURED WITH THE PH SCALE.

4. AACID – A COMPOUND THAT TYPICALLY RELEASES HYDROGEN IONS BBASE – A COMPOUND THAT TYPICALLY RECEIVES HYDROGEN IONS IINDICATOR – A SUBSTANCE USED TO SHOW THE PRESENCE OF AN ACID OR BASE IN A SUBSTANCE PPH – (POTENTIAL OF HYDROGEN) THE VALUE OF MEASURE STRENGTH OF ACIDS AND BASES SSALT – A COMPOUND FORMED WHEN A STRONG ACID REACTS WITH A STRONG BASE IIONS – ATOMS THAT HAVE LOST OR GAINED AN ELECTRON

5.  THERE ARE MANY TYPES OF ACIDS (HERE ARE SOME): CITRIC ACIDS – WEAK [EX: LEMON JUICE] ACETIC ACIDS – WEAK [EX: VINEGAR] HYDROLOGICAL ACIDS – STRONG [EX: STOMACH’S ACID] SULFURIC ACID – STRONG [EX: CAR BATTERY]  ACIDS TYPICALLY RELEASE HYDROGEN IONS  ACIDS TURN BLUE LITMUS PAPER RED  ACIDS HAVE PH VALUES LESS THAN SEVEN  SULFURIC ACID FROM A CAR BATTERY WILL BURN YOUR SKIN

6.  MANY HOUSEHOLD CLEANERS AND DETERGENTS CONTAIN VERY STRONG BASES  BASES TURN RED LITMUS PAPER BLUE  BASES HAVE PH VALUES GREATER THAN SEVEN  DRAIN CLEANERS CONTAIN LYE, A BASE THAT WILL RAPIDLY DISSOLVE A CLOGGED DRAIN  BLEACH CONTAINS STRONG BASES FOR CLEANING CLOTHES

7.  ACIDS AND BASES ARE IMPORTANT CLASSES OF COMPOUNDS  MOST ACIDS AND BASES INVOLVE HYDROGEN IONS (H + )  A WAY TO IDENTIFY ACIDS AND BASES IS TO USE AN ACID-BASE INDICTOR. LITMUS PAPER THAT COME IN BLUE AND RED ARE ONE COMMON INDICATOR. LITMUS PAPER STAYS THE SAME COLOR IF THE SUBSTANCE IS NEUTRAL.  SCIENTISTS USE A VALUE CALLED PH (POTENTIAL OF HYDROGEN) TO MEASURE THE STRENGTH OF ACIDS AND BASES  ACIDS AND BASES REACT EASILY WITH OTHER SUBSTANCES AND WITH EACH OTHER. THE STRONGER THE ACID OR BASE, THE STRONGER THE REACTION CAN BE. STRONG ACIDS AND BASES MAKE ITS PRODUCTS POWERFUL AND POISONOUS IF SWALLOWED.

8. Properties of Acids Properties of Bases taste sour taste bitter turn blue litmus paper red turn red litmus paper blue release hydrogen ions (H + ) accept hydrogen ions (H + ) react easily with other substances, especially bases react easily with other substances, especially acids Hydrogen Ions

9. Examples of Acids Examples of Bases many fruits soaps fruit juices baking soda battery acids drain cleaners vinegar bleach stomach acids fertilizers soft drinks cements sour milk plaster some dyes

10. WWHEN A STRONG ACID REACTS WITH A STRONG BASE, ONE OF THE COMPOUNDS THEY FORM IS CALLED SALT SSALTS ARE COMPOUNDS TYPICALLY MADE FROM A METAL AND A NONMETAL AA FEW EXAMPLES OF SALT ARE: SODIUM CHLORIDE CALCIUM CHLORIDE SEA SALT SSODIUM CHLORIDE IS THE SALT YOU USE AT THE DINNER TABLE CCALCIUM CHLORIDE IS A SALT OFTEN SPREAD OVER ROADS AND DRIVEWAYS DURING A COLD WINTER SSEA SALT IS HARVESTED FROM THE OCEAN THROUGH EVAPORATION, WHICH SEPARATED THE PARTS OF A SOLUTION MMANY SALTS ARE HARD, BRITTLE, AND HIGH MELTING POINTS. MOST SALTS DISSOLVE QUICKLY IN WATER.

12.  MORE TYPES OF ACIDS ARE: HYDROCHLORIC ACID SULFURIC ACID HYDRO BROMIC ACID HYDRO IODIC ACID PER CHLORIC ACID  ACIDS ARE IONIC COMPOUNDS(A COMPOUND WITH A POSITIVE OR NEGATIVE CHARGE) THAT BREAK APART IN WATER TO FORM A HYDROGEN ION  THE STRENGTH OF AN ACID IS BASED ON THE CONCENTRATION OF HYDROGEN IONS IN THE SOLUTION  THE MORE HYDROGEN IONS, THE STRONGER THE ACID

13.  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  THE GREATER THE CONCENTRATION OF HYDROXIDE IONS, THE STRONGER THE BASE

14. ACIDSBASES

15. HHERE ARE A FEW TYPES OF SALTS HIMALAYAN PINK SALT KOSHER SALT SEA SALT CELTIC SALT REFINED SALT (REGULAR TABLE SALT) MALDON SALT  SALT IS A CRYSTALLINE MINERAL MADE OF SODIUM AND CHLORINE SSODIUM AND CHLORINE ARE ABSOLUTELY NECESSARY FOR LIFE IN ANIMALS AND HUMANS SSALTS SERVE IMPORTANT FUNCTIONS LIKE HELPING THE BRAIN AND NERVES SEND ELECTRICAL IMPULSES MMOST OF THE WORLD’S SALT IS HARVESTED FROM SALT MINES, OR BY EVAPORATING SEA WATER OR OTHER MINERAL-RICH WATERS

16. SSALT IS USED FOR: ADDING FLAVOR TO FOOD FOOD PRESERVATIVE TTHE REASON SALT IS OFTEN KNOWN UNHEALTHY IS BECAUSE IT CAN CLOG YOUR ARTERIES EEVEN THOUGH STUDIES HAVE SUGGESTED THAT LOWERING SALT INTAKE CAN REDUCE BLOOD PRESSURE, THERE IS NO EVIDENCE THAT LOWERING SALT PREVENTS HEART ATTACKS, STROKE, OR DEATH MMOST SODIUM IN THE WESTERN DIET COMES FROM PROCESSED FOOD. IF YOU EAT MOSTLY WHOLE FOODS, THEN YOU DON’T NEED TO WORRY ABOUT ADDING SOME SALT TO YOUR MEALS.

17. Types of SaltsCalciumPotassiumMagnesiumIronSodium Table Salt0.03%0.09%<0.01% 39.1% Maldon Salt0.16%0.08%0.05%<0.01%38.3% Himalayan Salt0.16%0.28%0.1%0.004%36.8% Celtic Salt0.17%0.16%0.3%0.014%33.8%

18. HHTTP://HYPERPHYSICS.PHY-ASTR.GSU.EDU/HBASE/CHEMICAL/ACIDBASE.HTML HHTTP://CHEMWIKI.UCDAVIS.EDU/CORE/PHYSICAL_CHEMISTRY/ACIDS_AND_BASES/ACID HHTTPS://WWW.BOUNDLESS.COM/CHEMISTRY/TEXTBOOKS/BOUNDLESS-CHEMISTRY- TEXTBOOK/ATOMS-MOLECULES-AND-IONS-2/NAMING-COMPOUNDS-38/NAMING-ACIDS- AND-BASES-214-1019/ HHTTP://AUTHORITYNUTRITION.COM/DIFFERENT-TYPES-OF-SALT/