Acids, Bases and Salts — RBSE Class 10 (Science)
Squeeze a lemon and your tongue knows instantly — sour. Rub a slip of soap between wet fingers — slippery, slightly bitter if it touches your lips. Your senses are doing crude chemistry: detecting acids and bases. This chapter turns those gut reactions into a measurable, predictable science built around one number — the pH.
1. Indicators — how we see acids and bases
We can't taste chemicals in a lab (never do). Instead we use indicators — substances that change colour (or smell) in acids and bases.
| Indicator | In acid | In base |
|---|---|---|
| Litmus (from lichen) | red | blue |
| Methyl orange | red/pink | yellow |
| Phenolphthalein | colourless | pink |
| Turmeric | unchanged (yellow) | red/brown |
There are also olfactory indicators — substances whose smell changes with acidity. Onion and vanilla lose their smell in a base; clove oil's smell changes too. These are useful for visually impaired students and as a neat demonstration.
2. Chemical properties of acids and bases
Acids + metals → salt + hydrogen
The hydrogen gas burns with a "pop" sound when a lit matchstick is brought near — the standard test.
Bases + metals → salt + hydrogen
Reactive bases also release hydrogen with certain metals:
Acids + metal carbonates / hydrogencarbonates → salt + water + CO₂
The CO₂ turns limewater milky — the test for carbon dioxide.
Acids + bases → salt + water (neutralisation)
Metal oxides + acids; non-metal oxides + bases
Metal oxides are basic (CuO + 2HCl → CuCl₂ + H₂O); non-metal oxides are acidic (CO₂ + 2NaOH → Na₂CO₃ + H₂O). These reactions confirm the basic/acidic nature of the oxides.
3. What is an acid or a base, really?
Acids produce hydrogen ions, H⁺(aq) (which exist as hydronium ions, H₃O⁺) in water. Bases produce hydroxide ions, OH⁻(aq) in water.
Two key consequences:
- Acids need water to show acidic behaviour — dry HCl gas does not turn blue litmus red. The H⁺ ion must be free in solution.
- Diluting an acid or base is highly exothermic. Always add acid to water, slowly, while stirring — never water to acid, or the heat can splash the concentrated acid out.
Strong vs weak: a strong acid (HCl, H₂SO₄, HNO₃) ionises completely; a weak acid (acetic acid in vinegar, carbonic acid) ionises only partly. Same for strong bases (NaOH, KOH) and weak bases (NH₄OH).
4. The pH scale — strength on a ruler
The pH scale runs from 0 to 14 and measures the concentration of H⁺ ions:
- pH < 7 → acidic (the lower, the more acidic)
- pH = 7 → neutral (pure water)
- pH > 7 → basic (the higher, the more basic)
A universal indicator gives a different colour at each pH. The scale is logarithmic: pH 3 is ten times more acidic than pH 4.
Why pH rules everyday life
- In your stomach: dilute HCl (pH ~1.5) digests food. Excess acid → acidity; an antacid (a mild base like milk of magnesia, Mg(OH)₂) neutralises it.
- In your mouth: below pH 5.5, tooth enamel (calcium phosphate) starts to dissolve → cavities. Bacteria make acid from leftover sugar; brushing with mildly basic toothpaste neutralises it.
- In the soil: plants grow best in a narrow pH band; farmers in Rajasthan treat acidic soil with lime and alkaline soil with gypsum.
- Self-defence in nature: a bee sting injects acid (soothe with baking soda); a nettle sting is acidic too. A wasp sting is alkaline.
- Acid rain (pH < 5.6) lowers river pH and harms aquatic life.
5. Salts — a big, useful family
A salt is the product (besides water) of an acid–base neutralisation. The acid and base that "make" a salt give it a family name: all chlorides (NaCl, KCl) come from HCl; all sulphates from H₂SO₄.
pH of a salt depends on its parents:
- strong acid + strong base → neutral salt (NaCl, pH 7)
- strong acid + weak base → acidic salt (NH₄Cl)
- weak acid + strong base → basic salt (Na₂CO₃)
Common salt (NaCl) — the raw material
From common salt we industrially make a whole shelf of chemicals (the chlor-alkali process electrolyses brine):
NaOH, chlorine and hydrogen — each feeds dozens of products.
The salts you must know cold
| Salt | Formula | Made from | Uses |
|---|---|---|---|
| Baking soda | NaHCO₃ | NaCl, ammonia, CO₂, water | Antacid, baking (releases CO₂), fire extinguishers |
| Washing soda | Na₂CO₃·10H₂O | heating then recrystallising baking soda | Cleaning, removing hard-water hardness, glass/soap manufacture |
| Bleaching powder | CaOCl₂ | Cl₂ + dry slaked lime | Bleaching cloth/paper, disinfecting drinking water |
| Plaster of Paris | CaSO₄·½H₂O | heating gypsum to 373 K | Plaster casts for fractures, statues, smoothing walls |
Water of crystallisation — some salts hold fixed water molecules in their crystals. Copper sulphate is CuSO₄·5H₂O (blue); heating drives off the water leaving white anhydrous CuSO₄, and adding water turns it blue again. Gypsum is CaSO₄·2H₂O; heating it to 373 K gives plaster of Paris, CaSO₄·½H₂O, which sets back to gypsum when mixed with water.
6. Closing thought
You started with a sour tongue and a slippery bar of soap. You end with:
- a definition (acids give H⁺, bases give OH⁻ in water),
- a measurement (the pH scale), and
- a family tree of salts that explains your antacid, your baking, your blackboard chalk and the plaster on a broken arm.
The single most useful takeaway is the pH scale — it shows up again in biology (blood pH, soil), in agriculture, and in every chemistry exam you will ever sit. Internalise "below 7 acidic, above 7 basic," and the rest of this chapter hangs neatly off it.
