A milkman adds a very small amount of baking soda to fresh milk.
$(a)$ Why does he shift the $pH$ of the fresh milk from $6$ to slightly alkaline ?
$(b)$ Why does this milk take a long time to set as curd ?
$(a)$ The milkman shifts the $pH$ of the fresh milk from $6$ to slightly alkaline because in alkaline condition, milk does not set as curd easily.
$(b)$ since this milk is slightly basic than usual milk, acids produced to set the curd are neutralized by the base. Therefore, it takes a longer time for the curd to set.
Under what soil condition do you think a farmer would treat the soil of his fields with quick lime (calcium oxide) or slaked lime (calcium hydroxide) or chalk (calcium carbonate) ?
Five solutions $A,\,B,\,C,\,D$ and $E$ when tested with universal indicator showed $pH$ as $4,\,1,\,11,\,7$ and $9$, respectively. Which solution is
$(a)$ neutral ?
$(b)$ strongly alkaline ?
$(c)$ strongly acidic ?
$(d)$ weakly acidic ?
$(e)$ weakly alkaline ?
Arrange the $pH$ in increasing order of hydrogen-ion concentration.
While diluting an acid, why is it recommended that the acid should be added to water and not water to the acid ?
What will happen if a solution of sodium hydrocarbonate is heated ? Give the equation of the reaction involved.
Why does dry $HCl$ gas not change the colour of the dry litmus paper ?