Extract:

Using the following image, what substance is most likely a weak acid?
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A
Antacid
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B
Borax
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C
Milk
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D
Salmon
Salmon is most likely a weak acid.
A weak acid is a substance that partially dissociates in water, producing a moderately acidic solution with a pH less than 7 but generally not extremely low (like the pH of strong acids). Based on typical pH values: antacids and borax are basic (pH > 7), milk is very slightly acidic, and salmon has a more distinctly acidic pH.
A) Antacid
Antacids are medicinal bases (e.g., calcium carbonate, magnesium hydroxide, aluminum hydroxide) designed to neutralize excess stomach acid (HCl). They have pH values well above 7, typically in the range of 9-10. They are bases, not acids.
B) Borax
Borax (sodium borate) is a salt that produces a basic solution when dissolved in water due to the hydrolysis of the borate ion. Its pH is approximately 9.2. It is also a base.
C) Milk
Fresh milk is slightly acidic due to the presence of lactic acid and other components, with a pH around 6.5-6.7. It can be considered a very weak acid. However, its acidity is mild and close to neutral.
D) Salmon
Salmon, like many meats, has an estimated pH around 6.0-6.2. This is moderately acidic and distinctly below the neutral pH of 7. Among the options that are acidic (milk and salmon), salmon has a lower pH value, making it a clearer example of a weak acid. The acidity in animal tissue comes from compounds like lactic acid and phosphate esters.
Conclusion:
On the pH scale, substances below 7 are acidic, with weaker acids typically ranging from just below 7 down to about 4. Antacids and borax are basic. While milk is slightly acidic, salmon has a more pronounced acidic pH, characteristic of a weak acid. Therefore, salmon is the most likely weak acid among the choices.

Topic Flashcards
Click to FlipAccording to the analysis, which of the listed substances is classified as a base, not an acid?
Antacid and Borax. Antacids are medicinal bases (pH ~9-10), and Borax (sodium borate) forms a basic solution (pH ~9.2).
What is the typical pH range for salmon, and why does this qualify it as a weak acid?
Approximately 6.0-6.2. A pH below 7 is acidic, and this range indicates a moderate, not extreme, acidity, which is the definition of a weak acid (partial dissociation in water).
Why is milk considered only a very weak acid compared to salmon in this context?
Milk has a pH of about 6.5-6.7, which is only slightly below neutral (7). Salmon's pH (6.0-6.2) is distinctly more acidic, making it a clearer example.
What chemical characteristic defines a "weak acid" as opposed to a strong acid or a base?
A weak acid only partially dissociates (ionizes) in water, producing a moderately acidic solution (pH typically between ~4 and 7).
What is the primary reason antacids are not acidic?
Their function is to neutralize acid. They contain basic compounds (like magnesium hydroxide) that react with and neutralize stomach acid (HCl), resulting in a pH well above 7.