Why is chlorine added to treated drinking water?
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Chlorine in controlled amounts disinfects water.
It reduces disease-causing bacteria and viruses.
Practice Pakistan questions with answers and explanations.
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Chlorine in controlled amounts disinfects water.
It reduces disease-causing bacteria and viruses.
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Calcium and magnesium ions cause hardness.
Hard water forms scale and reduces soap lather.
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Hardness ions react with soap molecules.
The insoluble products waste soap and reduce lather.
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pH values above 7 indicate basicity.
A pH of 10 is alkaline.
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Litmus changes color depending on acidity or basicity.
Red litmus turns blue in bases, while blue litmus turns red in acids.
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Acid and base properties cancel during neutralization.
The products commonly include a salt and water.
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Antacids contain mild bases.
They reduce acidity and relieve symptoms such as heartburn.
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The stomach secretes hydrochloric acid.
It helps activate digestive enzymes and kill many microbes.
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Vinegar contains dilute acetic acid.
This acid gives vinegar its sour taste and preservative effect.
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Citrus fruits such as lemons and oranges contain citric acid.
It contributes to their sour taste.
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Muscle cells can produce lactate during anaerobic metabolism.
This supports short-term energy production when oxygen delivery is limited.
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Carbon dioxide does not support combustion and is nonconductive.
It can displace oxygen around a fire.