Salt, properties of salts, uses of salts

Salts

• are formed from joining positive and negative ions.

• increase OH^- ions.

• forms a salt and water.

• increases H₂O ions.

A salt is formed when nitric acid combines with sodium hydroxide. What are present in the salt that forms?

• Sodium chloride

• sodium ions and nitrate ions

• only sodium ions

• only nitrate ions

Which of the following is NOT part of the definition of salt?

• Ionic compound

• when hydrogen ion of an acid

• is replaced by a metal cation or ammonium ion

• contains hydrogen ions

What is the correctly written chemical formula for the ionic compound, strontium oxide?

[Hint: strontium, Sr is in Group 2]

• Sr₂O

• SrO₂

• Sr₂O₂

• SrO

Salts that are made with hydrochloric acid are called ______________.

• chlorides

• sulfates

• nitrates

• carbonates

Which of the following statements best define the term ‘salt’?

• Salt is formed when metal reacts with an alkali.

• Salt contains sodium ions and chloride ions.

• Salt is formed from a weak Van der Waals’ forces of attraction.

• Salt is formed when the hydrogen ions in an acid is replaced by metal or ammonium ions.

Which of the following are the physical characteristics of salt crystal?

I They have similar size.

II They have fixed angle.

III They have fixed geometrical shapes.

IV They have flat surface, straight edges and sharp angles.

• I, II and III

• I, II and IV

• I, III and IV

• II, III and IV

What are the products if magnesium reacts with hydrochloric acid?

• Magnesium chloride + Hydrogen

• Magnesium sulfate + Hydrogen

• Magnesium oxide + Hydrogen

• Magnesium sulfide + Hydrogen

Tags

NGSS.HS-PS1-2

Which of the following preparation of salt is incorrect?

• acid + alkali

• acid + metal oxide

• acid + carbonate

• acid + acid

Which of the following is not a use of a salt as a food preservative?

• ammonium sulphate, (NH₄)₂SO₄ to preserve fruit jam

• common salt, NaCl to prepare salted fish

• sodium benzoate, C₆H₅COONa to preserve sauces

• sodium nitrite, NaNO₂ to preserve sausages