1. Chapter Ten Acids, Bases, and Salts

2. Copyright © Houghton Mifflin Company. All rights reserved.10 | 2 © Bios/Yvette Tavernier/Peter Arnold Inc. Acids, Bases, and Salts →CO 10.1 Fish are very sensitive to the acidity of the water present in an aquarium.

3. Copyright © Houghton Mifflin Company. All rights reserved.10 | 3 Fig. 10.1 The difference between the aqueous solution processes of ionization and dissociation. Acids, Bases, and Salts cont’d

4. Copyright © Houghton Mifflin Company. All rights reserved.10 | 4 →Fig. 10.2 Litmus is a vegetable dye obtained from certain lichens found principally in the Netherlands. Acids, Bases, and Salts cont’d

5. Copyright © Houghton Mifflin Company. All rights reserved.10 | 5 ←Fig. 10.3 A white cloud of finely divided solid NH 4 Cl is produced by the acid-base reaction that results when the colorless gases HCl and NH 3 mix. Acids, Bases, and Salts cont’d Ken O’Donoghue © Houghton Mifflin Company

6. Copyright © Houghton Mifflin Company. All rights reserved.10 | 6 Acids, Bases, and Salts cont’d  Table 10.1

7. Copyright © Houghton Mifflin Company. All rights reserved.10 | 7 →Fig. 10.4 The sour taste of limes and other citrus fruit is due to the citric acid present in the fruit juice. Acids, Bases, and Salts cont’d

8. Copyright © Houghton Mifflin Company. All rights reserved.10 | 8 Table 10.2 Acids, Bases, and Salts cont’d

9. Copyright © Houghton Mifflin Company. All rights reserved.10 | 9 Fig. 10.5 A comparison of the number of acidic species present in strong acid and weak acid solutions of the same concentration. Acids, Bases, and Salts cont’d

10. Copyright © Houghton Mifflin Company. All rights reserved.10 | 10 ←Table 10.3 Acids, Bases, and Salts cont’d

11. Copyright © Houghton Mifflin Company. All rights reserved.10 | 11 Table 10.4 Acids, Bases, and Salts cont’d

12. Copyright © Houghton Mifflin Company. All rights reserved.10 | 12 →Fig. 10.6 The acid-base reaction between sulfuric acid and barium hydroxide produces the insoluble salt barium sulfate. Acids, Bases, and Salts cont’d

13. Copyright © Houghton Mifflin Company. All rights reserved.10 | 13 Fig. 10.7 Formation of water by the transfer of protons from H 3 O+ ion to OH- ions. Acids, Bases, and Salts cont’d

14. Copyright © Houghton Mifflin Company. All rights reserved.10 | 14  CC 10.1 Acids, Bases, and Salts cont’d

15. Copyright © Houghton Mifflin Company. All rights reserved.10 | 15 Fig. 10.9 The relationship between H 3 O+ and OH- in aqueous solution is an inverse proportion. Acids, Bases, and Salts cont’d

16. Copyright © Houghton Mifflin Company. All rights reserved.10 | 16 Table 10.5 Acids, Bases, and Salts cont’d

17. Copyright © Houghton Mifflin Company. All rights reserved.10 | 17 →Fig. 10.10 Most fruits and vegetable are acidic. Acids, Bases, and Salts cont’d

18. Copyright © Houghton Mifflin Company. All rights reserved.10 | 18 ←Fig. 10.11 Relationship among pH values, H 3 O+ and OH- at 24 degrees. Acids, Bases, and Salts cont’d

19. Copyright © Houghton Mifflin Company. All rights reserved.10 | 19 →Fig. 10.12 pH values of selected common liquids. Acids, Bases, and Salts cont’d

20. Copyright © Houghton Mifflin Company. All rights reserved.10 | 20 Fig. 10.13 A pH meter gives an accurate measurement of pH values. Acids, Bases, and Salts cont’d

21. Copyright © Houghton Mifflin Company. All rights reserved.10 | 21 ←Table 10.6 Acids, Bases, and Salts cont’d

22. Copyright © Houghton Mifflin Company. All rights reserved.10 | 22 Table 10.7 Acids, Bases, and Salts cont’d

23. Copyright © Houghton Mifflin Company. All rights reserved.10 | 23 Acids, Bases, and Salts cont’d  CAG 10.1

24. Copyright © Houghton Mifflin Company. All rights reserved.10 | 24 ←CC 10.2 Acid Rain Acids, Bases, and Salts cont’d

25. Copyright © Houghton Mifflin Company. All rights reserved.10 | 25 Table 10.8 Acids, Bases, and Salts cont’d

26. Copyright © Houghton Mifflin Company. All rights reserved.10 | 26 Table 10.9 Acids, Bases, and Salts cont’d

27. Copyright © Houghton Mifflin Company. All rights reserved.10 | 27 Fig. 10.14 (a) The buffered and unbuffered solutions have the same pH level. Acids, Bases, and Salts cont’d Fig. 10.14 (b) After adding 1mL of a 0.01 M HCl solution, the pH of the buffered solution has not perceptibly changed, but the unbuffered solution has become acidic. Ken O’Donoghue © Houghton Mifflin Company

28. Copyright © Houghton Mifflin Company. All rights reserved.10 | 28 Acids, Bases, and Salts cont’d CAG 10.2

29. Copyright © Houghton Mifflin Company. All rights reserved.10 | 29 Acids, Bases, and Salts cont’d CC 10.4

30. Copyright © Houghton Mifflin Company. All rights reserved.10 | 30 Fig. 10.15 This simple device can be used to distinguish among strong electrolytes, weak electrolytes, and nonelectrolytes. Acids, Bases, and Salts cont’d

31. Copyright © Houghton Mifflin Company. All rights reserved.10 | 31 ←Fig. 10.16 Diagram showing setup for titration procedures. Acids, Bases, and Salts cont’d

32. Copyright © Houghton Mifflin Company. All rights reserved.10 | 32 CC 10.5 Electrolyte and Body Fluids Acids, Bases, and Salts cont’d

33. Copyright © Houghton Mifflin Company. All rights reserved.10 | 33 Fig. 10.17 An acid-base titration using an indicator that is yellow in acidic solution and red in basic solution. Acids, Bases, and Salts cont’d