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Acids, Bases and Salts Class 7 Worksheet Science Chapter 2

Section A: Multiple Choice Questions

Q.1. Which of the following is an acidic substance?
(a) Lemon juice
(b) Baking soda
(c) Milk
(d) Soap

Q.2. What is the pH value of a neutral substance?
(a) 7
(b) 0
(c) 14
(d) 1

Q.3. Which indicator is used to test for acidity?
(a) Methyl orange
(b) Phenolphthalein
(c) Litmus paper
(d) None of the above

Q.4. What is the chemical formula of hydrochloric acid?
(a) HCl
(b) NaOH
(c) CaCO3
(d) H2SO4

Q.5. Which of the following is a salt?
(a) Vinegar
(b) Sugar
(c) Sodium chloride
(d) Lemon juice

Section B: Short Questions


Q.1. What are the uses of acids?
Q.2. What is a basic substance?
Q.3. Name two indicators used to test for acidity and basicity.
Q.4. What are salts and how are they formed?
Q.5. Give an example of a salt commonly used in cooking.

Section C: Fill in the blanks (5 marks)


Q.1. __________ is a substance that turns blue litmus red.
Q.2. __________ is a substance that turns red litmus blue.
Q.3. __________ is used to make fertilizers and detergents.
Q.4. __________ is a common acid found in citrus fruits.
Q.5. __________ is a compound formed when an acid reacts with a base.

Section D: Match the column (5 marks)

Acids, Bases and Salts Class 7 Worksheet Science Chapter 2

Section E: True False (5 marks)


Q.1. Acids have a sour taste.
Q.2. Bases have a pH value of less than 7.
Q.3. Vinegar is a base.
Q.4. Indicators are used to test for the presence of acids or bases.
Q.5. Common salt is an example of a base.

You can access the solutions to this worksheet here.

The document Acids, Bases and Salts Class 7 Worksheet Science Chapter 2 is a part of the Class 7 Course Class 7 Oxford Science: Chapter Notes, Worksheets & Tests.
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FAQs on Acids, Bases and Salts Class 7 Worksheet Science Chapter 2

1. What are acids and how do they differ from bases?
Ans. Acids are substances that release hydrogen ions (H+) in solution and typically have a sour taste. They turn blue litmus paper red. Bases, on the other hand, release hydroxide ions (OH-) and generally have a bitter taste and slippery feel. They turn red litmus paper blue. The primary difference lies in their pH levels: acids have a pH less than 7, while bases have a pH greater than 7.
2. What are the common uses of acids and bases in daily life?
Ans. Acids and bases have various applications in daily life. For example, citric acid is commonly found in citrus fruits and is used in food preservation and flavoring. Hydrochloric acid is used in cleaning agents for metals. Bases like sodium bicarbonate (baking soda) are used in cooking and as antacids. Additionally, bases are often used in cleaning products due to their ability to neutralize acids and remove stains.
3. How do you test for the presence of acids and bases?
Ans. The presence of acids and bases can be tested using pH indicators such as litmus paper or universal pH indicators. When a drop of an acid is placed on blue litmus paper, it turns red, indicating acidity. Conversely, when a drop of a base is placed on red litmus paper, it turns blue, indicating basicity. Additionally, pH meters can provide precise measurements of the acidity or basicity of a solution.
4. What is the pH scale and why is it important?
Ans. The pH scale is a numerical scale ranging from 0 to 14 that measures the acidity or basicity of a solution. A pH of 7 is neutral, while values below 7 indicate acidity and values above 7 indicate alkalinity (basicity). The pH scale is important because it helps determine the chemical properties and reactions of substances, affecting everything from agriculture to water quality.
5. What are salts, and how are they formed?
Ans. Salts are ionic compounds formed by the neutralization reaction between an acid and a base. When an acid reacts with a base, they exchange ions, leading to the formation of water and a salt. For example, when hydrochloric acid (HCl) reacts with sodium hydroxide (NaOH), sodium chloride (NaCl), or table salt, is produced along with water. Salts can be found in various forms and have multiple uses in cooking, preservation, and industry.
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