Section 1 You will be testing 4 known solutions for pH levels using a standard wide-range indicator. Based off of the results obtained in the lab room, fill in the following table
Table 1.0
Acid base solutions with their prospective pH values
Solution NumberpH from LabAcid, Base or NeutralSolution Name (what was in the test tube)Concentration Solution 19.78Basic Soap and tap water 0.32 mol/liter Solution 25.99Acidic Chicken soup and tap water 0.32 mol/liter Solution 31.32Acidic Battery acid and tap water 0.32 mol/ liter Solution 47.25Basic Blood and tap water 0.32 mol/ liter
Section 2 Now that you understand how to read pH measurements, go out into the field to gather pH samples from 3 different lakes to take back to the lab for testing, and answer the following questions
What was the pH level measured at Lake 1
At Lake1, the pH level was found to be 8.28
What was the pH level measured at Lake 2
At Lake 2, pH level was found to be 7.2
What was the pH level measured at Lake 3
At Lake 3, pH level was found to be 6.8
Which two lakes have the highest levels of acidity in their water
Only lake 3 has the highest level of acidity.
Part II
List and describe the acids you found. What things do the acids have in common
Vinegar
Lemon Juice
Yogurt
All are liquids or semi liquids, sour in taste and white in color
Description (Describe using complete sentences some suggestions- what do they contain, what they are used for and why, what are their properties, what is their pH.
a) Vinegar is made up to acetic acid, salt, sugar and water. It is moderately acidic in nature and is mainly used as taste enhancer in salads and vegetables. It is sour in taste and its pH is 4.5
b) Lemons are natural sources of vitamin C and citric acids and are used in embracing sourness to our edibles. It is highly acidic in nature and tastes exceptionally sour. Its pH value is 2.0
c) Yogurt is made prepared through bacterial or fungal fermentation of milk which gives lactic acid. It is a rich source of calcium and cobalamin. It is slightly sour in taste and its pH value is 4.4.
Some common attributes of acids
They are usually white in color
They are liquids
They taste sour
They are both synthetic and naturally occurring
Their edible forms are diluted
List and describe the bases you found. What things do these have in common
Soap
Baking soda
Washing powder
All the bases are white in color, have bitter taste, give foam when mixed with water and are synthetic in nature.
Description (Describe using complete sentences). Some suggestions- what do the bases contain, what they are used for, what are their properties, what is their pH.
a) Soaps contain sodium hydroxide which is a moderate base. It is synthetic in nature and is commonly used for washing and bathing purpose. Its pH ranges from 9-10.
b) Baking soda (sodium bicarbonate) is made up of sodium, carbon and hydrogen, together which are highly basic in nature (usually with pH 14). pH of baking soda is 9 and it is highly bitter in taste. It is used in baking.
c) Washing powder is used for removing stains and killing bacteria from the clothes. It has a complex chemical composition which makes it highly basic, with pH of 9-10. It gives foamy texture when mixed with water and is bitter in taste.
Some common attributes of bases
They are bitter in taste
They are liquids, semi-liquids or solids
They are comparatively more synthetic in nature
They give foamy texture when mixed with water
Look at your data for the three lakes in the virtual lab. Acid rain is impacting two of these three lakes. Explain what acid rain is and describe which two lakes are receiving acid rain. Also, discuss how the location of each lake relates to their pH level
What is Acid rain
When industrial sulfur and nitrogen mixes with the oxygen of air and rainwater in the atmosphere, the resulting products are acids e.g., dilute sulfuric acid and nitric acid. These in turn make the earth water acidic and disrupt their optimal pH.
Describe which two lakes are receiving acid rain.
Only one lake (lake 3) is receiving acidic rain
Discuss how the location of each lake (Lake 1, Lake 2 and Lake 3) relates to their pH level
Lake I is located near a soup and detergent manufacturing industry and industrial wastes make the lake water basic in nature with the pH value of 8.28. Lake II is located near poultry industry which releases animal blood as a waste product the lake acquires the pH value of 7.2basic in nature. Lake III is located near coal power generation industry due to which acidic rain makes the lake water acidic with 6.8 pH value.
5. Imagine original pH of the lake was 6, but it has now dropped to pH 3. How many times more acidic has this lake become What negative impacts can this amount of acidification have on the environment
It is now 1000 times more acidic in nature and it will affect the marine life adversely including altered pH of water and poor accommodation of marine life to cope this pH change.
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