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BASIC FACTS ABOUT ACIDS AND ALKALIS
- 1. 24/02/11 TELLING THEM APART ACIDS & ALKALIS Chapter One
- 2. What are Acids? 24/02/11 YOUR TASK Write down all you know about Acids.
- 5. Strong And Weak Acids 24/02/11 An Acid is classified as strong or weak depending on its ability to dissociate in water. Acids dissociates when the turn from molecule into ions when dissolved in water.
- 6. Strong Or Weak Acid 24/02/11 A strong Acid dissociates completely in water. E.g Sulphuric Acid or Nitric Acid A weak Acid dissociates partially in water e.g Ethanoic Acid
- 7. YOUR TASK 24/02/11 Acids have many properties that distinguish them from other substances . Can you write down some of these properties?
- 10. 24/02/11 How do scientists test for acids and basic solutions? Scientist can test a substance to see whether it is acidic or basic (alkalis) by using an indicator.
- 11. INDICATORS 24/02/11 What are indicators? Indicators are substances that will change colors when they come in contact with an acid or a base.
- 12. 24/02/11 Why do we need indicators? Indicators are a safe way to help scientist determine whether a substance is an acid or an alkali.
- 13. 24/02/11 Remember what we said about acids and alkalis. Often you do not want to come in direct contact with them as they can be harmful.
- 14. WARNING 24/02/11 Never pour water into a concentrated acid as it heats up and can spit hot acid at you.
- 15. 24/02/11 ACIDS AND BASES Starter Activity What are Acids and Bases? Name a few examples.
- 16. FACT 24/02/11 Acids and bases are two important classes of compounds that have different properties from one another.
- 17. 24/02/11 ACIDS-often give food a sour, sharp flavor (lemon juice) and can be helpful, such as the acids in your stomach. Strong acids can burn your skin. BASES- on the other hand feel bitter and slippery.
- 18. 24/02/11 The following table shows colour changes and changes range for 4 indicators
- 22. FACT YOU SHOULD KNOW 24/02/11 The most striking property of both acids and bases is their ability to change the colour of certain vegetable materials.