Final Answer:
Using Na₂CO₃ in the experiment helps neutralize the acidic tannins present in tea.
Step-by-step explanation:
Tannins in tea are acidic organic molecules that can impart a bitter taste and affect the color of the brew. Na₂CO₃, also known as sodium carbonate, is a base. When it's added to the tea, it undergoes a neutralization reaction with the acidic tannins. The carbonate ions in Na₂CO₃ react with the acidic components, forming water, carbon dioxide, and a salt. The reaction helps reduce the acidity of the tea, making it less bitter and more palatable. The balanced chemical equation for this reaction is:
Na₂CO₃ + 2H⁺(from tannins) → 2Na⁺ + CO₂ + H₂O
This reaction effectively decreases the acidity of the tea by neutralizing the acidic tannins. By adding Na₂CO₃, the taste and overall quality of the tea can be improved, making it more enjoyable to drink.
Using sodium carbonate in the experiment not only alters the taste and acidity of the tea but also demonstrates a fundamental chemical reaction – neutralization. It showcases how a base can counteract the effects of an acid, providing a practical application of chemistry in everyday scenarios like improving the flavor of tea. Through this experiment, students can understand the concept of neutralization reactions and their role in altering the properties of substances.