Biology 2e
2nd Edition
ISBN: 9781947172517
Author: Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher: OpenStax
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Textbook Question
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Chapter 2, Problem 9RQ
When acids are added to a solution, the pH should ___________ .
a. decrease
b. increase
c. stay the same
d. cannot tell without testing
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Amelia tests several substances in her house to determine their pH values and records the results.
Substance
pH
Lemon juice
2.3
Tap water
6.7
Bleach
12.3
Soapy water
11.7
Can of tomatoes
4.5
Dishwasher detergent
10.9
What do the basic substances have in common?
A
They are all used in cooking.
B
They are all used in cleaning products.
C
They are all clear or transparent.
D
They are all sour tasting when eaten.
In the image above, the substance indicated as B is a(n) ____.
If the addition of an acid or a base to a solution does not change its pH (or changed minimally), then that solution is referred to as a
a. acid
b. base
c. buffer
d. neutral solution
Chapter 2 Solutions
Biology 2e
Ch. 2 - Figure 2.3 How many neutrons do carbon-12 and...Ch. 2 - Figure 2.7 An atom may give, take, or share...Ch. 2 - Figure 2.24 Which of the following statements is...Ch. 2 - If xenon has an atomic number of 54 and a mass...Ch. 2 - Atoms that vary in the number of neutrons found in...Ch. 2 - Potassium has an atomic number of 19. What is its...Ch. 2 - Which type of bond represents a weak chemical...Ch. 2 - Which of the following statements is not true?...Ch. 2 - When acids are added to a solution, the pH should...Ch. 2 - We call a molecule that binds up excess hydrogen...
Ch. 2 - Which of the following statements is true? Acids...Ch. 2 - Each carbon molecule can bond with as many as...Ch. 2 - Which of the following is not a functional group...Ch. 2 - What makes ionic bonds different from covalent...Ch. 2 - Why are hydrogen bonds and van der Waals...Ch. 2 - Discuss how buffers help prevent drastic swings in...Ch. 2 - Why can some insects walk on water?Ch. 2 - What property of carbon makes it essential for...Ch. 2 - Compare and contrast saturated and unsaturated...
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