Lab 2 Water -Meghan Wright Exercise 1: 1. pH is the measure of acidity or alkalinity of a solution. 2. Hydrogen is chemically active because it only has one electron and therefore easily bonds with other elements. 3. Acids, when dissolved in water increases the number of hydrogen ions. 4. Bases, when dissolved in water decreases the level of hydrogen ions. 5. pH 3 is 10 times more acidic than pH 4. 6. Acidity makes things taste sour. Bases make food taste bitter. A&B) Acids and bases are at a homeostasis in the human body. Humans are very sensitive to pH changes and when the mechanisms in place to maintain it aren't functioning proteins are denatured and digested and enzymes stop working. pH is maintained through bicarbonates and ammonia as extracellular buffers and proteins and phosphates as intracellular buffers. When pH becomes too acidic in the body the bicarbonates compensate to eliminate the free hydrogen ions through increased breathing or the release of CO2; the opposite occurs when the pH becomes too alkaline. Increased or decreased breathing to alter the amount of carbon dioxide in the blood is a short term solution to pH balance issues; the kidneys also work to maintain pH but take longer to do so. Using Red Cabbage as a Colorimetric Indicator: Experiment #1:
Experiment #2: -Results of using red cabbage as a colorimetric indicator: Experiment #1:
Chemical added
# of drops
Color
pH using paper
Control
0
clear
7
Vinegar
40
pink
3
Baking Soda
Pinch of Baking Soda/ 50 (vinegar)
Blue [before]/ pink [after vinegar]
9 [only baking soda]/ 5 [after vinegar]
Experiment #2:
Chemical added
# of drops
Color
pH using paper
Control
0
clear
7
Sweet Tea
40
Dark yellow
6
Pepperoncini Juice
30
Bright yellow
3
Exercise #2: Determining the resistance of a buffer
-Effect of buffer on pH change in reaction to vinegar addition:
Exercise 1:
1. pH is the measure of acidity or alkalinity of a solution.
2. Hydrogen is chemically active because it only has one electron and therefore easily bonds with other elements.
3. Acids, when dissolved in water increases the number of hydrogen ions.
4. Bases, when dissolved in water decreases the level of hydrogen ions.
5. pH 3 is 10 times more acidic than pH 4.
6. Acidity makes things taste sour. Bases make food taste bitter.
A&B) Acids and bases are at a homeostasis in the human body. Humans are very sensitive to pH changes and when the mechanisms in place to maintain it aren't functioning proteins are denatured and digested and enzymes stop working. pH is maintained through bicarbonates and ammonia as extracellular buffers and proteins and phosphates as intracellular buffers. When pH becomes too acidic in the body the bicarbonates compensate to eliminate the free hydrogen ions through increased breathing or the release of CO2; the opposite occurs when the pH becomes too alkaline. Increased or decreased breathing to alter the amount of carbon dioxide in the blood is a short term solution to pH balance issues; the kidneys also work to maintain pH but take longer to do so.
Using Red Cabbage as a Colorimetric Indicator:
Experiment #1:
Experiment #2:
-Results of using red cabbage as a colorimetric indicator:
Experiment #1:
50 (vinegar)
pink [after vinegar]
5 [after vinegar]
Exercise #2: Determining the resistance of a buffer
-Effect of buffer on pH change in reaction to vinegar addition: