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Introductory Chemistry - 1st Canadian Edition: Acids

Introductory Chemistry - 1st Canadian Edition
Acids
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table of contents
  1. Cover
  2. Title Page
  3. Copyright
  4. Table Of Contents
  5. Acknowledgments
  6. Dedication
  7. About BCcampus Open Education
  8. Chapter 1. What is Chemistry
    1. Some Basic Definitions
    2. Chemistry as a Science
  9. Chapter 2. Measurements
    1. Expressing Numbers
    2. Significant Figures
    3. Converting Units
    4. Other Units: Temperature and Density
    5. Expressing Units
    6. End-of-Chapter Material
  10. Chapter 3. Atoms, Molecules, and Ions
    1. Acids
    2. Ions and Ionic Compounds
    3. Masses of Atoms and Molecules
    4. Molecules and Chemical Nomenclature
    5. Atomic Theory
    6. End-of-Chapter Material
  11. Chapter 4. Chemical Reactions and Equations
    1. The Chemical Equation
    2. Types of Chemical Reactions: Single- and Double-Displacement Reactions
    3. Ionic Equations: A Closer Look
    4. Composition, Decomposition, and Combustion Reactions
    5. Oxidation-Reduction Reactions
    6. Neutralization Reactions
    7. End-of-Chapter Material
  12. Chapter 5. Stoichiometry and the Mole
    1. Stoichiometry
    2. The Mole
    3. Mole-Mass and Mass-Mass Calculations
    4. Limiting Reagents
    5. The Mole in Chemical Reactions
    6. Yields
    7. End-of-Chapter Material
  13. Chapter 6. Gases
    1. Pressure
    2. Gas Laws
    3. Other Gas Laws
    4. The Ideal Gas Law and Some Applications
    5. Gas Mixtures
    6. Kinetic Molecular Theory of Gases
    7. Molecular Effusion and Diffusion
    8. Real Gases
    9. End-of-Chapter Material
  14. Chapter 7. Energy and Chemistry
    1. Formation Reactions
    2. Energy
    3. Stoichiometry Calculations Using Enthalpy
    4. Enthalpy and Chemical Reactions
    5. Work and Heat
    6. Hess’s Law
    7. End-of-Chapter Material
  15. Chapter 8. Electronic Structure
    1. Light
    2. Quantum Numbers for Electrons
    3. Organization of Electrons in Atoms
    4. Electronic Structure and the Periodic Table
    5. Periodic Trends
    6. End-of-Chapter Material
  16. Chapter 9. Chemical Bonds
    1. Lewis Electron Dot Diagrams
    2. Electron Transfer: Ionic Bonds
    3. Covalent Bonds
    4. Other Aspects of Covalent Bonds
    5. Violations of the Octet Rule
    6. Molecular Shapes and Polarity
    7. Valence Bond Theory and Hybrid Orbitals
    8. Molecular Orbitals
    9. End-of-Chapter Material
  17. Chapter 10. Solids and Liquids
    1. Properties of Liquids
    2. Solids
    3. Phase Transitions: Melting, Boiling, and Subliming
    4. Intermolecular Forces
    5. End-of-Chapter Material
  18. Chapter 11. Solutions
    1. Colligative Properties of Solutions
    2. Concentrations as Conversion Factors
    3. Quantitative Units of Concentration
    4. Colligative Properties of Ionic Solutes
    5. Some Definitions
    6. Dilutions and Concentrations
    7. End-of-Chapter Material
  19. Chapter 12. Acids and Bases
    1. Acid-Base Titrations
    2. Strong and Weak Acids and Bases and Their Salts
    3. Brønsted-Lowry Acids and Bases
    4. Arrhenius Acids and Bases
    5. Autoionization of Water
    6. Buffers
    7. The pH Scale
    8. End-of-Chapter Material
  20. Chapter 13. Chemical Equilibrium
    1. Chemical Equilibrium
    2. The Equilibrium Constant
    3. Shifting Equilibria: Le Chatelier’s Principle
    4. Calculating Equilibrium Constant Values
    5. Some Special Types of Equilibria
    6. End-of-Chapter Material
  21. Chapter 14. Oxidation and Reduction
    1. Oxidation-Reduction Reactions
    2. Balancing Redox Reactions
    3. Applications of Redox Reactions: Voltaic Cells
    4. Electrolysis
    5. End-of-Chapter Material
  22. Chapter 15. Nuclear Chemistry
    1. Units of Radioactivity
    2. Uses of Radioactive Isotopes
    3. Half-Life
    4. Radioactivity
    5. Nuclear Energy
    6. End-of-Chapter Material
  23. Chapter 16. Organic Chemistry
    1. Hydrocarbons
    2. Branched Hydrocarbons
    3. Alkyl Halides and Alcohols
    4. Other Oxygen-Containing Functional Groups
    5. Other Functional Groups
    6. Polymers
    7. End-of-Chapter Material
  24. Chapter 17. Kinetics
    1. Factors that Affect the Rate of Reactions
    2. Reaction Rates
    3. Rate Laws
    4. Concentration–Time Relationships: Integrated Rate Laws
    5. Activation Energy and the Arrhenius Equation
    6. Reaction Mechanisms
    7. Catalysis
    8. End-of-Chapter Material
  25. Chapter 18. Chemical Thermodynamics
    1. Spontaneous Change
    2. Entropy and the Second Law of Thermodynamics
    3. Measuring Entropy and Entropy Changes
    4. Gibbs Free Energy
    5. Spontaneity: Free Energy and Temperature
    6. Free Energy under Nonstandard Conditions
    7. End-of-Chapter Material
  26. Appendix A: Periodic Table of the Elements
  27. Appendix B: Selected Acid Dissociation Constants at 25°C
  28. Appendix C: Solubility Constants for Compounds at 25°C
  29. Appendix D: Standard Thermodynamic Quantities for Chemical Substances at 25°C
  30. Appendix E: Standard Reduction Potentials by Value
  31. Glossary
  32. About the Authors
  33. Versioning History

Acids

Learning Objectives

  1. Define acid.
  2. Name a simple acid.

There is one other group of compounds that is important to us—acids—and these compounds have interesting chemical properties. Initially, we will define an acid as an ionic compound of the H+ cation dissolved in water. (We will expand on this definition in Chapter 12 “Acids and Bases”.) To indicate that something is dissolved in water, we will use the phase label (aq) next to a chemical formula (where aq stands for “aqueous,” a word that describes something dissolved in water). If the formula does not have this label, then the compound is treated as a molecular compound rather than an acid.

Acids have their own nomenclature system. If an acid is composed of only hydrogen and one other element, the name is hydro- + the stem of the other element + -ic acid. For example, the compound HCl(aq) is hydrochloric acid, while H2S(aq) is hydrosulfuric acid. (If these acids were not dissolved in water, the compounds would be called hydrogen chloride and hydrogen sulfide, respectively. Both of these substances are well known as molecular compounds; when dissolved in water, however, they are treated as acids.)

If a compound is composed of hydrogen ions and a polyatomic anion, then the name of the acid is derived from the stem of the polyatomic ion’s name. Typically, if the anion name ends in -ate, the name of the acid is the stem of the anion name plus -ic acid; if the related anion’s name ends in -ite, the name of the corresponding acid is the stem of the anion name plus -ous acid. Table 3.1 “Names and Formulas of Acids” lists the formulas and names of a variety of acids that you should be familiar with. You should recognize most of the anions in the formulas of the acids.

Table 3.1 Names and Formulas of Acids[1]
FormulaName
HC2H3O2acetic acid
HClO3chloric acid
HClhydrochloric acid
HBrhydrobromic acid
HIhydriodic acid
HFhydrofluoric acid
HNO3nitric acid
H2C2O4oxalic acid
HClO4perchloric acid
H3PO4phosphoric acid
H2SO4sulfuric acid
H2SO3sulfurous acid

Example 3.1

Problems

Name each acid without consulting Table 3.1 “Names and Formulas of Acids”.

  1. HBr
  2. H2SO4

Solutions

  1. As a binary acid, the acid’s name is hydro- + stem name + -ic acid. Because this acid contains a bromine atom, the name is hydrobromic acid.
  2. Because this acid is derived from the sulfate ion, the name of the acid is the stem of the anion name + -ic acid. The name of this acid is sulfuric acid.

Test Yourself

Name each acid.

  1. HF
  2. HNO2

Answers

  1. hydrofluoric acid
  2. nitrous acid

All acids have some similar properties. For example, acids have a sour taste; in fact, the sour taste of some of our foods, such as citrus fruits and vinegar, is caused by the presence of acids in food. Many acids react with some metallic elements to form metal ions and elemental hydrogen. Acids make certain plant pigments change colours; indeed, the ripening of some fruits and vegetables is caused by the formation or destruction of excess acid in the plant. In Chapter 12 “Acids and Bases”, we will explore the chemical behaviour of acids.

Acids are very prevalent in the world around us. We have already mentioned that citrus fruits contain acid; among other compounds, they contain citric acid, H3C6H5O7(aq). Oxalic acid, H2C2O4(aq), is found in spinach and other green leafy vegetables. Hydrochloric acid not only is found in the stomach (stomach acid) but also can be bought in hardware stores as a cleaner for concrete and masonry. Phosphoric acid is an ingredient in some soft drinks.

Key Takeaways

  • An acid is a compound of the H+ ion dissolved in water.
  • Acids have their own naming system.
  • Acids have certain chemical properties that distinguish them from other compounds.

Exercises

Questions

  1. Give the formula for each acid.
    1. perchloric acid
    2. hydriodic acid
  2. Give the formula for each acid.
    1. hydrosulfuric acid
    2. phosphorous acid
  3. Name each acid.
    1. HF(aq)
    2. HNO3(aq)
    3. H2C2O4(aq)
  4. Name each acid.
    1. H2SO4(aq)
    2. H3PO4(aq)
    3. HCl(aq)
  5. Name an acid found in food.
  6. Name some properties that acids have in common.

Answers

    1. HClO4(aq)
    2. HI(aq)
    1. hydrofluoric acid
    2. nitric acid
    3. oxalic acid
  1. oxalic acid (answers will vary)

  1. Note: The “aq” label is omitted throughout for clarity. ↵

Annotate

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Ions and Ionic Compounds
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Chemistry

Copyright © 2014

                                by Jessie A. Key

            Introductory Chemistry - 1st Canadian Edition by Jessie A. Key is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.
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