Ascorbic acid
In another example, we could identify borane (BH
3
) in the reaction below as
a Lewis acid and ammonia as a Lewis base. This reaction and the specific bond-
ing patterns were discussed in detail in Chapter 8.
BH
3
(g) + NH
3
(g)
H
3
BONH
3
(s)
Lewis acid Lewis base
We mentioned in the opening of the chapter that aluminum sulfate is added
to wood pulp as it is formed into paper. The compound is used as a “sizing agent,”
a substance that prevents ink from spreading. Unfortunately, this acid slowly
breaks down the cellulose in paper, causing it to turn light brown with age. That
is why many newspapers and paperback books look old even after only weeks or
months.
We will have more to say about Lewis acids in the next chapter. In our present
discussion, because we are dealing primarily with water as a solvent, and because
Lewis acids become Brønsted–Lowry acids in water, the Brønsted–Lowry model
will be the most useful to us.
How do we know an acid when we see one? Even though
nearly all common foods (including milk!) are acidic, we often
associate acids specifically with citrus juices. Orange juice and
grapefruit juice can taste sour. This is a characteristic property of
acids. Bases, on the other hand, are slippery and often taste bitter.
We learned in Chapter 12 that hydrochloric acid reacts with
zinc to produce hydrogen gas:
Zn(s) + 2HCl(aq) n Zn
2+
(aq) + 2Cl
−
(aq) + H
2
(g)
This is typical of another characteristic of acids: that they
react with many metals to form solutions and often release
hydrogen gas. In this sense, acids corrode metals. Bases often
react with metal ions to produce insoluble hydroxides, such as
Fe(OH)
3
. A vital property that acids and bases share is that they
modify the structure of some types of organic molecules, often
found in plants, to cause color changes. In the next chapter, we
will discuss how we use these color changes to help us analyze
the amount of substances present in a sample. All of these
things—sour or bitter, slimy, reactions with metals, color
changes, and more—are properties that signal that a material is
acidic or is basic (see Table 17.3).
17.2 Acid Strength
We now know what acids and bases are, and we have seen some typical acid–base
reactions. We have shown that acids and bases are present throughout our world
and within ourselves. However, just as people come in all shapes and sizes, acids
and bases come in different strengths. These differences have a profound impact
on their chemical behavior and their uses.
We can begin to understand acid (and, by extension, base) strength by recall-
ing that nearly all of our foods are acidic. Let’s turn that statement around and
see whether it still makes sense. If nearly all foods are acidic, are nearly all acids
suitable as foods? That is, we know that citrus fruits contain citric acid (C
6
H
8
O
7
)
and that ingesting it in reasonable amounts is safe. Oranges and grapefruits also
contain ascorbic acid (H
2
C
6
H
6
O
6
), which is also called vitamin C. Aspirin
(C
8
H
8
O
4
) is known chemically as acetylsalicylic acid. We eat these things. Some
are necessary for good health (vitamin C); some can relieve headaches and may
17.2 Acid Strength 723
Aluminum is a Lewis acid because it
combines with water. Although alu-
minum sulfate is useful as a sizing agent
in books and newspapers to prevent ink
from spreading, the aluminum ion acting
as an acid breaks down cellulose in
paper, causing the pages to become
yellow and brittle after only months.
Properties of Acids and Bases
Acids Bases
Taste sour Taste bitter
Donate protons during Accept protons during
an acid–base reaction an acid–base reaction
React with some metals Form insoluble
to produce hydrogen hydroxides with
gas and metal ions many metal ions
TABLE 17.3
Tutorial: Acid Strength