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WEEK 2
TOPIC: ACIDS, BASES AND SALTS
CONTENTS:
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.
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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