So2 is better reducing agent in alkaline medium than in acidic medium because as So2 liberated nascent hydrogen [H] in the presence of moisture
SO2 + 2H2O = H2SO4 + [H]
Alkali neutralise acid ( h2so4) and shift equilibrium producing more nascent hydrogen . Similarly, acid produces less nascent hydrogen. So, So2 is better reducing agent in alkaline medium than in a acidic medium.
the color of methyl orange in an acidic medium is orange
I don't know about acidic or alkaline reactions, but in neutral conditions the reaction of iodine with starch is a dark purple color
Methyl yellow is yellow in alkaline medium.
The equivalent weight of potassium permanganate in alkaline medium is 31.6 g/mol. This value takes into account the reduction of permanganate ions to manganese dioxide in alkaline conditions, resulting in a different equivalent weight compared to acidic conditions.
In acidic medium, the hydroxyl group of the tertiary alcohol can be protonated, making it easier to lose a proton and form a carbocation intermediate, which is more stable due to hyperconjugation. This facilitates the oxidation process compared to in neutral or alkaline medium where the hydroxyl group is not protonated and the carbocation intermediate is less stable.
the color of methyl orange in an acidic medium is orange
I don't know about acidic or alkaline reactions, but in neutral conditions the reaction of iodine with starch is a dark purple color
because Pepsin is only active in an acid medium and is destroyed in an alkaline and neutral medium at room temperature and below
Methyl yellow is yellow in alkaline medium.
The equivalent weight of potassium permanganate in alkaline medium is 31.6 g/mol. This value takes into account the reduction of permanganate ions to manganese dioxide in alkaline conditions, resulting in a different equivalent weight compared to acidic conditions.
Food in the alimentary canal is first made acidic primarily due to the secretion of gastric juices in the stomach, which contain hydrochloric acid. This acidic environment helps in the digestion of proteins and activates digestive enzymes like pepsin. Once the partially digested food, or chyme, moves into the small intestine, it encounters alkaline bile and pancreatic juices, which neutralize the acidity. This shift to an alkaline medium is essential for optimal enzyme activity, facilitating further digestion and nutrient absorption.
In acidic medium, the hydroxyl group of the tertiary alcohol can be protonated, making it easier to lose a proton and form a carbocation intermediate, which is more stable due to hyperconjugation. This facilitates the oxidation process compared to in neutral or alkaline medium where the hydroxyl group is not protonated and the carbocation intermediate is less stable.
In order to convert KMnO4 to K2MnO4, a reducing agent is typically needed. One common method involves using a reducing agent like a metal, such as zinc or iron, to react with KMnO4 in an acidic medium to produce K2MnO4.
Potassium permanganate undergoes reduction in acidic medium which generates a color change that can be easily observed, making it suitable for use as an oxidizing agent in titrations. Additionally, the acidic medium prevents the premature reaction of permanganate ions with reducing agents present in the solution before the titration is conducted.
An alkaline medium inhibits rusting of iron by creating a protective oxide layer on the surface of the iron. This layer acts as a barrier, preventing oxygen and moisture from reaching the iron and causing oxidation. The alkaline environment also slows down the corrosion process by reducing the availability of electrons for the oxidation reaction to occur.
You could mix an acid or alkali with an indicator such as methyl orange or phenolphthalein. Phenolphthalein is colorless in an acidic medium and pink in an alkaline one.
The duodenum becomes alkaline due to the release of bicarbonate ions from the pancreas in response to the acidic chyme entering from the stomach. This neutralizes the acidity of the chyme, creating a more favorable pH environment for the enzymes to function in the small intestine.