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WEEK 2
TOPIC: ACIDS, BASES AND SALTS
CONTENTS:
ACIDS
- Definition and characteristics of acids
- Preparation of acids
- Reactions of acids
- Uses of acids
PERIOD 1: DEFINITION AND CHARACTERISTICS OF ACID
Acids are associated with the sour taste we feel when we take fruits such as lemon, lime and oranges especially when they are not ripe. Palm wine left open in the air becomes sour because of the formation of an acid.
- Definition of acid: An acid is a substance which produces hydrogen ions (or protons) as the only positive ion when dissolved in water. For example, hydrochloric acid (HCl) dissolves in water to form hydrogen ion (H+) and hydroxyl ion (OH–). This process is known as ionization. There are two main classes of acids: Organic acids and mineral or inorganic acids. The former occurs as natural products in plants or animal materials while the later can be prepared from mineral elements or inorganic matter. Acids can also be grouped into Strong acids (ionizes completely) and Weak acids (ionizes partially).
Some organic and Inorganic acids
| Organic acids | Source | Inorganic acids | Constituents
|
| Ethanoic acids | Vinegar | Hydrochloric acid | Hydrogen, Chlorine |
| Citric acids | Lime, Lemon | Tetraoxosulphate (vi) acid | Hydrogen, Chlorine, Sulphur, Oxygen |
| Fatty acids | Fats and Oil | Trioxonitrate (v) acid | Hydrogen, Nitrogen, Oxygen |
STRENGTH OF AN ACID
Strength of an acid is defined as the degree or the extent to which an acid ionizes in water. Based on this fact, acids can be weak or strong.
Strong acids are those that ionize completely in water. Examples of strong acids are H2SO4, HCl, HNO3, HBr, HI etc. For example, HCl ionizes completely according to the equation below:
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