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Andrew is an employee at the universal indicator to examine the different household substance. He documents the data provided in the following table

substance indicated color pH
Vinegar. Orange. 2
Tomato yellow 4
Coffee green 5
Salt water teal 8
Soapy water light purple 12
Drain clean dark purple 14
Subsequently Andrew employee universal indicator to access his bleach which shield to a purple color as a result, utilizing the information in the table classified bleach is either acid or bass
The color indicator shows that bleach has a pH above so it's a base the color indicator shows that bleach has a pH below seven so it's the pH indicator shows that bleach has a pH below so it's the color indicator shows that bleach has a pH above seven so it's

9 answers

Based on the information in the table and Andrew's observations, we can determine the classification of bleach.

From the table provided:

  • The indicator shows different colors for various substances along with their corresponding pH values.

  • Bleach turns the universal indicator to purple, which corresponds to a high pH value.

  • The pH values in the table indicate that:

    • Orange indicates a strong acid (pH 2 for vinegar).
    • Yellow indicates a weak acid (pH 4 for tomato).
    • Green indicates a weak acid (pH 5 for coffee).
    • Teal indicates a neutral to weak base (pH 8 for salt water).
    • Light purple indicates a moderate base (pH 12 for soapy water).
    • Dark purple indicates a strong base (pH 14 for drain cleaner).

Since purple indicates a pH above 7, and bleach turns the indicator to purple, we can conclude that bleach is a base.

Therefore, the correct statement would be: "The color indicator shows that bleach has a pH above 7, so it is a base."

The student documented the pH of fresh cows milk as it remains at room temperature for the duration of five days utilizing the electronic pH meter day one pH 6.5 day three pH 5.9 day five pH 5.2. What does the alteration of the milk pH, signify the milk basic as it curled the milk, turn more acidic as it curdled. The milk became neutral as it curdled milk remain the same as it curled.

The documented pH values of fresh cow's milk over five days indicate a decrease in pH over time, specifically:

  • Day 1: pH 6.5
  • Day 3: pH 5.9
  • Day 5: pH 5.2

As time passes, the pH of the milk is decreasing, which signifies an increase in acidity.

Curdling is a process that often occurs in milk when it spoils (usually due to bacterial activity), leading to the production of lactic acid and other compounds, which further lower the pH.

Therefore, the alteration of the milk’s pH signifies that the milk turned more acidic as it curdled.

In summary, the correct interpretation is: the milk turned more acidic as it curdled.

Contrasting the pH values of two distinct foods that discovered the apple juice falls in with a pH range of 3.35 to 4.0 where as a tomato juice fall within a pH range of 4.1 to 4.6 which is statement, accurately contrast the two juices apple juice has a higher concentration of hydroxide ions, OH negative and tomato juice does apple juice has a higher concentration of hydrogen ions plus the tomato juice does apple juice has a lower concentration of hydrogen ions plus and tomato does Apple juice and juice has the same concentration of hydroxide ions, OH negative

To accurately contrast the pH values of apple juice and tomato juice based on the provided information:

  • Apple Juice: pH range of 3.35 to 4.0
  • Tomato Juice: pH range of 4.1 to 4.6

In general, a lower pH value indicates a higher concentration of hydrogen ions (H⁺), while a higher pH value indicates a higher concentration of hydroxide ions (OH⁻).

  1. Hydrogen Ions: Apple juice has a lower pH (more acidic) than tomato juice. Therefore, apple juice has a higher concentration of hydrogen ions (H⁺) compared to tomato juice.

  2. Hydroxide Ions: Since apple juice is more acidic (lower pH), it has a lower concentration of hydroxide ions (OH⁻) compared to tomato juice.

Given this understanding, the correct statement that accurately contrasts the two juices is: Apple juice has a higher concentration of hydrogen ions (H⁺) than tomato juice.

This indicates that the other statements, such as apple juice having a higher concentration of hydroxide ions or apple juice having a lower concentration of hydrogen ions, are incorrect.

Universal indicator solution is composed of a blend of molecules that elixir a color alteration upon and curing 8+ and OH negative ions the solution is employed by scientist estimate the pH of unfamiliar substance analyze the chart provided observe in a rare pH levels identified by the universal indicator solution of colors they associate with Red pH one pink pH, orange, beige yellow pH five lime green pH six green pH 7 dark green pH eight turquoise pH 9 pale blue pH 10 blue pH 11 dark blue pH 12 violet pH 13 and purple peach 14 and nutritious aim to investigate the influence of food combinations on the stomach pH. She introduces 10 drops of freshly extracted potato juice from a beaker contains the universal indicator solution. This action results in the solution, turn yellow and color subsequently she introduces tech drops of white vinegar to the solution ACETIC acid using the color from the universal indicator provided above the considering a pro of acid base chemistry selective response, accurately, predicts the color of the universal indicator will exhibit when vinegar is introduced to the potato juice
Red solution green solution, yellow solution will turn blue

To predict the resulting color of the universal indicator after the introduction of white vinegar to the potato juice based on the described scenario, we need to analyze the provided information.

  1. Initial Color with Potato Juice:

    • When 10 drops of freshly extracted potato juice are added to the universal indicator solution, it turns yellow. Based on the provided chart, yellow corresponds to pH 5.

  2. Introduction of White Vinegar:

    • White vinegar is acetic acid (a source of hydrogen ions) and has a low pH, typically around pH 2-3. When vinegar is added to the solution that already has a pH of 5 from the potato juice, it will further lower the pH of the solution.

Considering that adding vinegar (acidic) to a yellow (pH 5) solution will make the solution more acidic (lower the pH), the color of the universal indicator will likely change to reflect this increase in acidity.

Referring to the color chart provided:

  • pH 4 corresponds to orange.
  • pH 3 corresponds to pink.
  • pH 2 corresponds to red.

Since the addition of vinegar will decrease the pH below 5, the universal indicator will undoubtedly change from yellow to a color corresponding to a lower pH.

Conclusion: Given these considerations, the most likely prediction is that the solution will turn red (if the pH drops to 3 or lower), but it may also turn orange (if the pH drops to around 4) depending on how much vinegar is added.

Therefore, since "red solution" is one of the options given, the most accurate prediction describing the effect of adding vinegar to the potato juice would be: the solution will turn red.

The model shows the molecule
..
H--- br:
..
When HBr Is introduced to water to generate a solution. What impact does the additional have on the pH level of water?
HBr releases hydroxide ions, OH negative into the water, resulting in a decrease in pH level
The introduction of HBr Into the water, results in the release of hydrogen ions plus leading to the reduction of the pH level
HBr Liberates, oxygen ions each plus in the water, Causing an elevation in pH level
The addition of HBr Water results in a release of hydroxide ions, OH negative thereby leading to elevation of pH level

When hydrogen bromide (HBr) is introduced to water, it dissociates completely into its ions:

\[ \text{HBr} \rightarrow \text{H}^+ + \text{Br}^- \]

In this process, HBr releases hydrogen ions (H⁺) into the water.

The Impact on pH:

  • pH Definition: pH is a measure of the acidity or basicity of a solution. It is defined as \( \text{pH} = -\log[\text{H}^+] \). Thus, an increase in hydrogen ion concentration (H⁺) lowers the pH, making the solution more acidic.
  • Since HBr is a strong acid, it increases the concentration of hydrogen ions in the solution, leading to a decrease in pH.

Evaluation of Statements:

  1. "HBr releases hydroxide ions, OH⁻ into the water, resulting in a decrease in pH level": Incorrect. HBr does not release hydroxide ions; it releases hydrogen ions.

  2. "The introduction of HBr into the water results in the release of hydrogen ions (H⁺) leading to the reduction of the pH level": Correct. This statement accurately describes the effect of HBr on water.

  3. "HBr liberates oxygen ions (each plus) in the water, causing an elevation in pH level": Incorrect. HBr does not release oxygen ions; it releases H⁺ ions.

  4. "The addition of HBr to water results in a release of hydroxide ions, OH⁻ thereby leading to an elevation of pH level": Incorrect. Again, HBr releases H⁺ ions, not OH⁻ ions.

Conclusion:

The correct statement is: "The introduction of HBr into the water results in the release of hydrogen ions (H⁺) leading to the reduction of the pH level."