Page 10 - Physical chemistry understanding our chemical world
P. 10

CONTENTS     ix


                 5.5 Phase equilibria and colligative properties                    212
                       Why does a mixed-melting-point determination work?           212
                       How did the Victorians make ice cream?                       216
                       Why boil vegetables in salted water?                         217
                       Why does the ice on a path melt when sprinkled with salt?    218
                 5.6 Phase equilibria involving vapour pressure                     221
                       Why does petrol sometimes have a strong smell and sometimes not?  221
                       How do anaesthetics work?                                    222
                       How do carbon monoxide sensors work?                         224
                       Why does green petrol smell different from leaded petrol?    224
                       Why do some brands of ‘green’ petrol smell different from others?  225
                       Why does a cup of hot coffee yield more steam than above a cup of
                       boiling water at the same temperature?                       229
                       How are essential oils for aromatherapy extracted from plants?  229


              6 Acids and Bases                                                     233
                 6.1 Properties of Lowry–Brønsted acids and bases                   233
                       Why does vinegar taste sour?                                 233
                       Why is it dangerous to allow water near an electrical appliance, if water is
                       an insulator?                                                235
                       Why is bottled water ‘neutral’?                              236
                       What is ‘acid rain’?                                         237
                       Why does cutting an onion make us cry?                       239
                       Why does splashing the hands with sodium hydroxide solution make them
                       feel ‘soapy’?                                                239
                       Why is aqueous ammonia alkaline?                             240
                       Why is there no vinegar in crisps of salt and vinegar flavour?  241
                       How did soldiers avoid chlorine gas poisoning at the Second Battle of
                       Ypres?                                                       242
                       How is sherbet made?                                         244
                       Why do steps made of limestone sometimes feel slippery?      244
                       Why is the acid in a car battery more corrosive than vinegar?  245
                       Why do equimolar solutions of sulphuric acid and nitric acid have
                       different pHs?                                               250
                       What is the pH of a ‘neutral’ solution?                      251
                       What do we mean when we say blood plasma has a ‘pH of 7.4’?  251
                 6.2 ‘Strong’ and ‘weak’ acids and bases                            253
                       Why is a nettle sting more painful than a burn from ethanoic acid?  253
                       Why is ‘carbolic acid’ not in fact an acid?                  254
                       Why does carbonic acid behave as a mono-protic acid?         259
                       Why is an organic acid such as trichloroethanoic acid so strong?  260
                 6.3 Titration analyses                                             261
                       Why does a dock leaf bring relief after a nettle sting?      261
                       How do indigestion tablets work?                             262
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