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Phenolphthalein (/ f ɛ ˈ n ɒ l (f) θ ə l iː n / [citation needed] feh-NOL(F)-thə-leen) is a chemical compound with the formula C 20 H 14 O 4 and is often written as "HIn", "HPh", "phph" or simply "Ph" in shorthand notation. Phenolphthalein is often used as an indicator in acid–base titrations.
Three different points in an acid-base titration using phenolphthalein as the indicator Phenolphthalein is widely recognized as one of the most commonly used acid-base indicators in chemistry. [ 12 ] Its popularity is because of its effectiveness in a broad pH range and its distinct colour transitions. [ 12 ]
An indicator may be used to obtain quite precise measurements of pH by measuring absorbance quantitatively at two or more wavelengths. The principle can be illustrated by taking the indicator to be a simple acid, HA, which dissociates into H + and A −. HA ⇌ H + + A −. The value of the acid dissociation constant, pK a, must be known.
Solution: The main components of a universal indicator, in the form of a solution, are thymol blue, methyl red, bromothymol blue, and phenolphthalein. This mixture is important because each component loses or gains protons depending upon the acidity or alkalinity of the solution being tested. It is beneficial to use this type of universal ...
Animation of a strong acid–strong base neutralization titration (using phenolphthalein). The equivalence point is marked in red. In chemistry, neutralization or neutralisation (see spelling differences) is a chemical reaction in which acid and a base react with an equivalent quantity of each other. In a reaction in water, neutralization ...
For example, the titration curve for the titration between oxalic acid (a weak acid) and sodium hydroxide (a strong base) is pictured. The equivalence point occurs between pH 8-10, indicating the solution is basic at the equivalence point and an indicator such as phenolphthalein would be appropriate.
Many of the cheese products the chain uses also have additives like acetic acid, enzymes, or sodium pyrophosphate, which can make the cheese product last longer or have a certain color.
An acid-base indicator (e.g., phenolphthalein) changes color depending on the pH. Redox indicators are also frequently used. A drop of indicator solution is added to the titration at the start; when the color changes the endpoint has been reached, this is an approximation of the equivalence point.