The Foundations of Chemistry

OUTLINE

10-1 Properties of Aqueous Solutions

of Acids and Bases

10-2 The Arrhenius Theory

10-3 The Hydronium Ion (Hydrated

Hydrogen Ion)

10-4 The Brønsted–Lowry Theory

10-5 The Autoionization of Water

10-6 Amphoterism

10-7 Strengths of Acids

10-8 Acid–Base Reactions in

Aqueous Solutions

10-9 Acidic Salts and Basic Salts

10-10 The Lewis Theory

10-11 The Preparation of Acids

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OBJECTIVES

After you have studied this chapter, you should be able to

• Describe the Arrhenius theory of acids and bases


• Describe hydrated hydrogen ions


• Describe the Brønsted–Lowry theory of acids and bases


• List properties of aqueous solutions of acids


• List properties of aqueous solutions of bases


• Arrange binary acids in order of increasing strength


• Arrange ternary acids in order of increasing strength


• Describe the Lewis theory of acids and bases


• Complete and balance equations for acid–base reactions


• Define acidic and basic salts


• Explain amphoterism


• Describe methods for preparing acids

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n technological societies, acids, bases, and salts are indispensable compounds. Table

4-13 lists the 16 such compounds that were included in the top 50 chemicals produced

in the United States in 1997. The production of H 2 SO 4 (number 1) was more than

twice as great as the production of lime (number 2). Sixty-five percent of the H 2 SO 4 is

used in the production of fertilizers.

Many acids, bases, and salts occur in nature and serve a wide variety of purposes. For

instance, your “digestive juice” contains approximately 0.10 mole of hydrochloric acid per

liter. Human blood and the aqueous components of most cells are mildly acidic. The liquid

in your car battery is approximately 40% H 2 SO 4 by mass. Baking soda is a salt of carbonic

acid. Sodium hydroxide, a base, is used in the manufacture of soaps, paper, and many other

chemicals. “Dra
no” is solid NaOH that contains some aluminum chips. Sodium chloride

is used to season food and as a food preservative. Calcium chloride is used to melt ice on

Many foods and other household
items contain weak acids, weak

bases, and salts.

You will encounter many of these in
your laboratory work.