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    Neutralization

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    muhammadismail
    For thousands of years, people knew that sour foods like vinegar contained acids, but it was not until the 17th century that scientist Robert Boyle first classified substances as acids or bases based on their properties. In the late 1800s, Svante Arrhenius proposed that acids release hydrogen ions in water and bases release hydroxide ions, which explained similarities between acids and bases. This theory of neutralization through reaction of hydrogen and hydroxide ions to form water worked well, but did not explain all substances like baking soda that act as bases. In 1923, Brønsted and Lowry expanded on this by defining acids as substances that donate hydrogen ions and bases as those that accept them.

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    Neutralization

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    muhammadismail
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    For thousands of years, people knew that sour foods like vinegar contained acids, but it was not until the 17th century that scientist Robert Boyle first classified substances as acids or bases based on their properties. In the late 1800s, Svante Arrhenius proposed that acids release hydrogen ions in water and bases release hydroxide ions, which explained similarities between acids and bases. This theory of neutralization through reaction of hydrogen and hydroxide ions to form water worked well, but did not explain all substances like baking soda that act as bases. In 1923, Brønsted and Lowry expanded on this by defining acids as substances that donate hydrogen ions and bases as those that accept them.

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    For thousands of years, people knew that sour foods like vinegar contained acids, but it was not until the 17th century that scientist Robert Boyle first classified substances as acids or bases based on their properties. In the late 1800s, Svante Arrhenius proposed that acids release hydrogen ions in water and bases release hydroxide ions, which explained similarities between acids and bases. This theory of neutralization through reaction of hydrogen and hydroxide ions to form water worked well, but did not explain all substances like baking soda that act as bases. In 1923, Brønsted and Lowry expanded on this by defining acids as substances that donate hydrogen ions and bases as those that accept them.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    6 views2 pages

    Neutralization

    Uploaded by

    muhammadismail
    For thousands of years, people knew that sour foods like vinegar contained acids, but it was not until the 17th century that scientist Robert Boyle first classified substances as acids or bases based on their properties. In the late 1800s, Svante Arrhenius proposed that acids release hydrogen ions in water and bases release hydroxide ions, which explained similarities between acids and bases. This theory of neutralization through reaction of hydrogen and hydroxide ions to form water worked well, but did not explain all substances like baking soda that act as bases. In 1923, Brønsted and Lowry expanded on this by defining acids as substances that donate hydrogen ions and bases as those that accept them.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    For thousands of years people have known that vinegar, lemon juice, and many other foods taste

    sour. However, it was not until a few hundred years ago that it was discovered why these things
    taste sour – because they are all acids. The term acid, in fact, comes from the Latin term acere,
    which means "sour". While there are many slightly different definitions of acids and bases, in
    this lesson we will introduce the fundamentals of acid/base chemistry.
    In the seventeenth century, the Irish writer and amateur chemist Robert Boyle first labeled
    substances as either acids or bases (he called bases alkalies), according to the following
    characteristics:
    Acids taste sour, are corrosive to metals, change litmus (a dye extracted from lichens) red, and
    become less acidic when mixed with bases.
    Bases feel slippery, change litmus blue, and become less basic when mixed with acids.

    While Boyle and others tried to explain why acids and bases behave the way they do, the first
    reasonable definition of acids and bases would not be proposed until 200 years later.
    In the late 1800s, the Swedish scientist Svante Arrhenius proposed that water
    can dissolve many compounds by separating them into their individual ions. Arrhenius suggested
    that acids are compounds that contain hydrogen and can dissolve in water to release
    hydrogen ions into solution. For example, hydrochloric acid (HCl) dissolves in water as follows:

    HCl H2O→ H+(aq) + Cl-(aq)

    Arrhenius defined bases as substances that dissolve in water to release hydroxide ions (OH-)


    into solution. For example, a typical base according to the Arrhenius definition is sodium
    hydroxide (NaOH):

    NaOH H2O→ Na+(aq) + OH-(aq)

    The Arrhenius definition of acids and bases explains a number of things.


    Arrhenius's theory explains why all acids have similar properties to each other (and, conversely,
    why all bases are similar): because all acids release H+ into solution (and all bases release OH-).
    The Arrhenius definition also explains Boyle's observation that acids and bases counteract each
    other. This idea, that a base can make an acid weaker, and vice versa, is called neutralization.

    Neutralization
    As you can see from the equations, acids release H+ into solution and bases release OH-. If we
    were to mix an acid and base together, the H+ ion would combine with the OH- ion to make
    the molecule H2O, or plain water:
    H+(aq) + OH-(aq) → H2O

    The neutralization reaction of an acid with a base will always produce water and a salt, as shown


    below:
    Wate
    Acid Base r Salt

    HCl + NaOH → H2O + NaCl

    HBr + KOH → H2O + KBr

    Though Arrhenius helped explain the fundamentals of acid/base chemistry, unfortunately


    his theories have limits. For example, the Arrhenius definition does not explain why some
    substances, such as common baking soda (NaHCO3), can act like a base even though they do not
    contain hydroxide ions.
    In 1923, the Danish scientist Johannes Brønsted and the Englishman Thomas Lowry published
    independent yet similar papers that refined Arrhenius' theory.  In Brønsted's words,
    "... acids and bases are substances that are capable of splitting off or taking up hydrogen ions,
    respectively."  The Brønsted-Lowry definition broadened the Arrhenius concept of acids and
    bases.  
    The Brønsted-Lowry definition of acids is very similar to the Arrhenius definition: Any
    substance that can donate a hydrogen ion is an acid. (Under the Brønsted definition, acids are
    often referred to as proton donors because an H+ ion, hydrogen minus its electron, is simply a
    proton).

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