Lab+3+Water

**1. What IS pH?** pH is a method of expressing extremely small concentrations of acid in a solution. **6. How does the acidity or alkalinity of food affect human taste buds?** Sour (acid) taste is postulated to result from intracellular acidification that modulates one or more acid-sensitive ion channels in taste receptor cells. More Info
 * EXERCISE 1: COLORIMETRIC DETECTION OF PH**
 * 2. What makes hydrogen chemically active? **Hydrogen has one atom which will readly bond with other elements.
 * 3. What does it mean when something is acid? **An acidic soloution has weak bonding with a hydrogen atom, so whe something is considered to be acid it means that the hydrogen ion will readly leave so that it can bond with other subtances.
 * 4. What does it mean when something is basic? **The hydrogen bonding is strong therefor the substance will not releace the hydrogen ion so easily.
 * 5. How much more acidic is something that is pH 3 than pH 4? **10 times more

SUMMERY
The pH level in the body must be maintained in a very nerrow state. If the pH level of the body is not arround 7.4, this will cause the body to react in very strange ways. In order for the body to maintain a normal pH level it must utalize homoglobin which is one of is most important buffering agents. Hemoglobin is able to function as a buffering agent due to the imidazole chain, which is able to accept or donate an extra proton for pH maintaince. Hemolgobin is also able to maintain pH within the capillaries through the Bohr effect. It release oxygen or hydrogen ions in order to maintain normal CO2 levels in the body.
 * a. Acid-Base Balance in the Body**

The carbonic acid - bicarbonate system is a classic chemical buffer. It is able to remove unwanted chemicals from both sides of he equation: H+ + HCO3- = H2CO3 = H2O + CO2 By doing so the body is able to convert carbonic acid to carbondioxide which is then released through resperation, in this way pH levels in the blood will not drop to extrems like 6.0 but instead to a steady level of 7.3 or 7.2. If there is too much acid which is then alkali the bodies kidneys will realease it. Therefore the body has to ways to maintain normal pH levels.
 * b.Carbonic Acid-Bicarbonate Buffering**

Table 1: Results of using Red cabbage as a colorimetric indicator

 * **Chemica added** || **Number of Drops** || **Color** || **pH using paper** ||
 * Control || 0 || blue || 8 ||
 * Vinegar || 2 || pink || 4 ||
 * Baking Soda || 20 || pink || 7 ||
 * HaOH || 6 || green || 11 ||

=﻿A=

=﻿B=

=﻿C=
 * EXERCISE 2: DETERMINING THE RESISTANCE OF A BUFFER**

Effect of buffer on pH change in reaction to vinegar addition
__**Trial 1**__
 * **Type** || **Number of Drops** || **Color** || **pH** ||
 * B || 16 || pink || 9 ||
 * C || 5 || pink ||  ||


 * __Trial 2__**
 * **Type** || **Number of Drops** || **Color** || **pH** ||
 * B || 17 || pink || 9 ||
 * C || 5 || pink ||  ||
 * __Trial 3__**
 * **Type** || **Number of Drops** || **Color** || **pH** ||
 * B || 16 || pink || 9 ||
 * C || 5 || pink ||  ||


 * __Average Results__**
 * || **Number of Drops** || **pH** ||
 * B || 16.3 || 9 ||
 * C || 5 ||  ||



=﻿Final Results of B, C, and Buffer=