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Question 24
The diagram shows three reagent bottles containing acids. pH = 3.38 0.01 mol L⁻¹ Acetic acid pH = 2.56 0.01 mol L⁻¹ Citric acid pH = 2.00 0.01 mol L⁻¹ Hydroc... show full transcript
Step 1
Answer
To calculate the pH after dilution, we first need to determine the moles of hydrochloric acid. Given:
Moles of HCl = Volume × Concentration = 0.010 L × 0.01 mol L⁻¹ = 0.0001 moles
After dilution with 90.0 mL of distilled water, the total volume becomes 100.0 mL = 0.100 L.
The new concentration of hydrochloric acid after dilution is:
Concentration = Moles / Volume = 0.0001 moles / 0.100 L = 0.001 mol L⁻¹
Since HCl is a strong acid, it fully dissociates in solution. Therefore,
pH = -log[H⁺] = -log[0.001] = 3.00.
Step 2
Answer
Acetic acid and citric acid are commonly used food additives for several reasons:
Preservation: Both acids lower the pH of food products, which helps inhibit the growth of bacteria and other pathogens, thus extending shelf life.
Flavoring: They provide a sour taste, enhancing the flavor profile of various foods and beverages.
pH Regulation: They can act as pH regulators, stabilizing the acidity of food products which is essential for certain chemical reactions and overall quality.
Step 3
Answer
The pH difference among the three acids – acetic acid, citric acid, and hydrochloric acid – can be attributed to their strength and concentration:
Hydrochloric Acid (HCl): As a strong acid, HCl fully dissociates in solution, resulting in a lower pH of 2.00, indicating a higher concentration of hydrogen ions.
Citric Acid (C₆H₈O₇): Citric acid is a weak acid and does not fully dissociate. Its pH of 2.56 reflects a lesser concentration of hydrogen ions compared to HCl.
Acetic Acid (CH₃COOH): Similarly, acetic acid is a weak acid with a pH of 3.38, indicating an even lower concentration of hydrogen ions. The differences in pH highlight the varying strengths and dissociation characteristics of these acids.
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