Chapter 1 - Chemical Reactions and Equations: Class - X Science
Chapter 1 - Chemical Reactions and Equations: Class - X Science
Chapter 1 - Chemical Reactions and Equations: Class - X Science
Chemical change: - is a change in which one or more new substances are formed.
In a chemical change—
• New substances are formed.
• Energy changes are involved.
• There is a change in mass during the reaction.
• Permanent change takes place.
Examples –
❖ Cooking of food
❖ Rusting of iron
❖ Heating of Lead nitrate
❖ Souring of milk
❖ Ripening of fruit.
The amount of heat (energy) produced is written along with the products. This indicates that heat
is given out.
The amount of heat (energy) produced is written along with the reactants. This indicates that heat
is absorbed.
+ + + +
The reactants are placed on the left hand side (LHS) of the arrow and the products on the right
hand side (RHS). The different reactants as well as products are connected by a plus sign (+).
A complete chemical equation represents the reactants, products and their physical states
symbolically and is a balanced account of a chemical transaction.
An equation in which number of atoms of each element is equal on both the sides of the equation
is known as balanced chemical equation.
A chemical equation is balanced so that the numbers of atoms of each type involved in a
chemical reaction are the same on the reactant and product sides of the equation.
In 2 KMnO4, there are 2 K, 2 Mn, and 8 O. So add these numbers in front of K, Mn and O, (K is
already done).
If there are 8 H2O on the product side, there should be 16 H (8 x 2) on the reactants side as well.
Now the only unbalanced one is Chlorine. On the left hand side, there are 16 Cl. On the right
hand side, firstly, there are 2 Cl in 2 KCl + 4 Cl in 2 MnCl2, making total of 6(2 + 4).
Subsequently 10 more Cl atoms are to be accounted for. So place 5 in front of Cl2 to make it 10
(5 x 2).
This type of balancing the chemical equations is known as the Hit and trial method.
• It does not give any indication regarding the production or absorption of heat. This is
mentioned separately.
C + O2 CO2 + Heat
2C + O2 2CO + Heat
• Chemical reactions that proceed with evolution of heat energy, that is, in which heat is given
out along with the product, are called exothermic reactions.
• Chemical reactions that proceed with the absorption of heat energy are called endothermic
reactions.
Balancing of simple Chemical Equations - The number of atoms of each element should
remain same before and after the reaction.
Balancing: To make the number of atoms of all the elements equal on both the sides in a skeletal
equation. A simple equation is balanced by Hit and trial method.
1. Mercuric oxide, when heated, undergoes thermal decomposition, to give mercury and oxygen.
2. Similarly, if blue crystals of copper nitrate are heated, they undergo thermal decomposition to
give black colored copper oxide, reddish brown fumes of nitrogen dioxide, and a colorless
gas of oxygen.
4. If an electric current is passed through molten lead bromide, it decomposes to give lead and
bromine.
Activity Series: The activity series of metals is a list of metals in the order of their decreasing
chemical activity.
1. Precipitation
In all the above reactions a white substance, which is insoluble in water, is formed. This
insoluble substance formed is known as a precipitate. A reaction that produces a precipitate is
called a precipitation reaction.
2. Neutralization
Neutralization is a type of double displacement reaction, in which, the reactants are a base and an
acid, and the products are salt and water. The positive charge of the hydrogen ion of the acid, and
the negative charge of hydroxyl ions or oxide ions of the base, lose their electrical charge, and
become covalent molecule of water.
Removal of Oxygen - Oxygen is removed from copper oxide to form copper metal.
Oxidation and reduction reactions may occur simultaneously, these reactions as "redox"
reactions.
Example of Redox Reaction
Redox reactions are the reactions in which oxidation and reduction takes place simultaneously.
Corrosion
Many metals are chemically active elements and get easily affected by substances like moisture,
air, acids, etc. One must have observed iron articles that are shiny when new, but get coated with
a reddish brown powder when left for some time. This process is commonly known as rusting of
iron. The problem with iron (as well as many other metals) is that oxidation takes place and the
oxide formed does not firmly adhere to the surface of the metal causing it to flake off easily. This
eventually causes structural weakness and disintegration of the metal.
Hence metal is attacked by substances around it, it is said to corrode and this process is called
corrosion. Corrosion causes deterioration of essential properties in a material.
What happens to copper vessels or artifacts when exposed to air and water? They slowly get
tarnished by acquiring a thin green oxide layer. Similarly, silver quickly acquires a thin black
oxide coating in moist air. The heaviest metal lead also tarnishes in moist weather. The black
coating on silver and the green coating on copper are examples of corrosion in which the oxides
formed strongly bond to the surface of the metal, preventing the surface from further exposure to
oxygen and consequently slowing down corrosion.
Rancidity
Have you ever tasted or smelt the fat/oil containing food materials left for a long time? This
unpleasant change in the flavor and odour of a food is called rancidity. The most important cause
of rancidity is the deterioration in fats and fatty foods because of oxidation process. When an
oxygen atom replaces hydrogen atom in the fatty acid molecule it destabilizes the molecule.
Factors which accelerate fat oxidation include, salt, light, water, bacteria, moulds trace metals
(iron, zinc, etc.).
Usually substances which retard fat oxidation or rancidity are called antioxidants (such as BHT,
BHA, vitamin E, and vitamin C, and spices such as sage and rosemary). These are added to
foods containing fats and oil to prevent such spoiling. Keeping food in air tight containers or air
tight wrapping also helps to slow down oxidation.
Some high fat foods such as potato chips are packaged in materials that protect them from light
and oxygen and the containers are flooded with nitrogen to further exclude oxygen. At times, to
avoid the presence of oxygen altogether, vacuum packaging is used in some processed foodstuff.