1. Module 5 Intro

1.23. Lesson 4 Intro

Lesson 4

Module 5—Acids and Bases

Lesson 4—Multi-step pH and pOH Calculations

 

Get Focused

 

A photograph shows a mixing bowl, four measuring spoons, a box of baking soda, and a small box of cream of tartar.

Baking soda and cream of tartar are common ingredients for baking. These ingredients are used in baking because of the way in which they react with other ingredients. The chemical properties of many of the ingredients found in food contribute to more than just the taste of the food we eat. Often the chemical properties of ingredients are due to their acidic or basic nature. In this lesson you will add to your understanding of acids and bases.

 

Essential Questions
  • How are ionization and dissociation accounted for when calculating the concentration of acidic and basic particles within a solution?

  • How can a solution’s pH be predicted using information including mass of solute and solution volume?

  • Why is the pH of a diluted solution able to be predicted?
Module 5: Lesson 4 Assignment

 

Save a copy of the Module 5: Lesson 4 Assignment to your course folder. Later in the lesson you will receive more information about how to complete this assignment and when to submit it to your teacher.

 

You will also review and provide constructive criticism of the work of other students in your class and receive feedback on your own work.

 

You must decide what to do with the questions that are not marked by the teacher.

 

Remember that these questions provide you with the practice and feedback that you need to successfully complete this course. You should respond to all the questions and place those answers in your course folder.