Normal and acid salts, basicity of acids, solubility rules, methods of preparing soluble and insoluble salts, uses and dangers of salts, thermometric titration, indicator choice, and volumetric analysis calculations.
A salt is the ionic product of an acid-base reaction. Knowing which salts are soluble, which preparation method to apply, and how to perform a volumetric calculation are among the most tested skills in CSEC Chemistry.
A salt is the ionic compound formed when the replaceable hydrogen of an acid is fully or partially replaced by a metal ion or ammonium ion.
A normal salt is formed when all replaceable hydrogen atoms are replaced:
An acid salt is formed when only some of the replaceable hydrogen is replaced — the salt still contains ionisable hydrogen:
The basicity of an acid is the number of replaceable hydrogen atoms per molecule:
The preparation method depends on whether the target salt is soluble or not, so check solubility first.
Knowing which salts dissolve in water determines which preparation method to use:
| Salt type | Solubility | Exceptions |
|---|---|---|
| Nitrates | All soluble | None |
| Chlorides | Most soluble | AgCl (insoluble), PbCl₂ (insoluble) |
| Sulfates | Most soluble | BaSO₄, PbSO₄ (insoluble); CaSO₄ (slightly soluble) |
| Carbonates | Most insoluble | Na₂CO₃, K₂CO₃, (NH₄)₂CO₃ (soluble) |
| Hydroxides | Most insoluble | NaOH, KOH (soluble); Ca(OH)₂ (slightly soluble) |
| Sodium, potassium, ammonium salts | All soluble | None |
There are three preparation methods. Which one applies depends on whether the salt is soluble or insoluble, and whether the base used to make it is soluble or not.
Used when the base (metal oxide, hydroxide, or carbonate) is insoluble.
Excess base ensures all the acid reacts. It can be filtered off because it is insoluble and the salt is in solution.
Used when the base is NaOH, KOH, or NH₃(aq) — all soluble, so they cannot be filtered off.
Salts are not only laboratory products. Many are everyday substances in food, medicine, and construction, though some carry health risks at high doses.
| Salt | Use |
|---|---|
| NaCl (sodium chloride) | Food seasoning, preservation, de-icing roads |
| NaHCO₃ (baking powder) | Leavening agent in baking, antacid |
| CaCO₃ (calcium carbonate) | Cement and concrete manufacture |
| CaSO₄·½H₂O (plaster of Paris) | Casts, moulds, wall plaster |
| MgSO₄·7H₂O (Epsom salts) | Laxative, bath soaks |
| NaNO₃ (sodium nitrate) | Fertiliser, food preservative |
| NaNO₂ (sodium nitrite) | Cured meat preservation |
Dangers: sodium nitrate and nitrite, when consumed in excess, are potentially carcinogenic and have been implicated in brain damage in infants. Their use in food preservation is regulated.
Making a salt by titration requires knowing exactly when neutralisation is complete, and calculating concentrations from the volumes used. That is what volumetric analysis covers.
Neutralisation is always exothermic — the formation of water from H⁺ and OH⁻ releases heat. This can be used in a thermometric titration: the temperature peaks at the equivalence point. Plotting temperature against volume gives two straight lines whose intersection marks the end point.
In standard titrations, an indicator signals the end point by colour change:
25.0 cm³ of 0.10 mol dm⁻³ NaOH was titrated with HCl. 20.0 cm³ of acid was required. Find the concentration of the HCl.
Equation: HCl + NaOH → NaCl + H₂O (1 : 1 ratio)
Moles NaOH = 0.10 × 0.025 = 0.0025 mol
Moles HCl = 0.0025 mol (1 : 1 ratio)
Concentration HCl = 0.0025 / 0.020 = 0.125 mol dm⁻³
20.0 cm³ of H₂SO₄ was neutralised by 30.0 cm³ of 0.20 mol dm⁻³ NaOH. Find the concentration of the H₂SO₄.
Equation: H₂SO₄ + 2NaOH → Na₂SO₄ + 2H₂O (1 : 2 ratio)
Moles NaOH = 0.20 × 0.030 = 0.006 mol
Moles H₂SO₄ = 0.006 / 2 = 0.003 mol (1 : 2 ratio)
Concentration H₂SO₄ = 0.003 / 0.020 = 0.15 mol dm⁻³