Kitchen Chemistry Neutralisation
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Kitchen Chemistry Neutralisation
Kitchen briefing
Neutralisation occurs when an acid reacts with a base. In a typical acid–base reaction, hydrogen ions from the acid react with hydroxide ions from the base to form water; the other ions form a salt. Baking soda (sodium hydrogencarbonate, NaHCO₃) is a base. With vinegar, which contains ethanoic acid (CH₃COOH), it reacts to produce sodium ethanoate, water and carbon dioxide gas. The carbon dioxide makes bubbles. In baking, bubbles can help a mixture rise. Too much baking soda can leave an unpleasant alkaline or soapy taste. A reaction mixture does not necessarily finish at pH 7: the final pH depends on the amounts and strengths of the acid and base.
Part A: Decode the reaction
Use the briefing and choose the balanced equation in the next question. The state symbols are omitted.
- CH₃COOH + NaHCO₃ → CH₃COONa + H₂O + CO₂
- CH₃COOH + NaHCO₃ → CH₃COOH + NaOH
- 2CH₃COOH + NaHCO₃ → CH₃COONa + H₂O
Part B: The test-kitchen data
A student adds baking soda to separate 20.0 mL portions of vinegar, swirling each portion and measuring pH after fizzing stops. The data are fictional practice results, not a recipe.
Baking soda added (g)
0.00
0.20
0.40
0.60
0.80
Measured pH
2.6
3.4
4.3
6.1
8.2
2 printable pages
Page 1
Page 2
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