EXERCISE NO.

11
PROPERTIES OF ORGANIC COMPOUNDS
ACIDITY AND BASICITY

1. In tabulated form, compare the Arrhenius, Bronsted and Lewis’ concepts of acids and
bases.

Arrhenius Bronsted Lewis

Acids: Acids: Acids:
Ionise to give H+ in H2O A proton donor An electron pair acceptor

Bases: Bases: Bases:

Ionise to give HO- in H2O A proton acceptor An electron pair donor

2. Supporting your answer by encircling the structural formula, the part that makes it
acidic or basic. (Find the structural formula of the following)

a. Acetic acid
Acid

b. Monochloroacetic acid:
Acid

c. Acetamide:

Base

d. Acetone

Acid
 e. Glycine

Neutral

f. Lysine

Neutral

g. Isopropyl alcohol
Acid

Acid

h. Phenol

3. How does intramolecular H-bonding Affect the acidity?

The properties such as the energy of the intramolecular H-bond are unrelated to the ability to
form external H-bonds. Conversely, several properties of complexes with a reference base
correlate well with an experimental scale of H-bond acidity, and accurate predictive models are
determined. A more detailed study, using electrostatic and overlap properties of complexes
with a reference base, is used to predict the location, as well as strength, of hydrogen bond
acidity. The effects of intramolecular hydrogen bonding on acidity can be seen not just on O-H
and N-H, where acidity is greatly reduced, but also on certain C-H groups, which in some cases
become the primary source of acidity.
 4. What chemical components are responsible for the pH of:

a. Vinegar
Vinegar consists of acetic acid (CH3COOH), water and trace amounts of other chemicals, which
may include flavorings. The concentration of the acetic acid is variable. Distilled vinegar
contains 5-8% acetic acid. Spirit of vinegar is a stronger form of vinegar that contains 5-20%
acetic acid.

b. Calamansi juice

The juice is about 5-8% citric acid, which accounts for the tart flavor. Calamansi juice also
contain ascorbic acid, also known as vitamin C.

c. Spoiled milk

As milk "sours," its acidity increases. Harmless Lactobacillus bacteria use the lactose in milk as
an energy source. The bacteria combine with oxygen to produce lactic acid. Like other acids,
lactic acid has a sour taste.