Question

When testing for the presence of bromate (in bread) what is the acid used and why?

a) Hydrochloric acid; to neutralize bromate ions.
b) Acetic acid; to enhance the reaction with bromate.
c) Sulfuric acid; to release bromine gas.
d) Ascorbic acid; to reduce bromate to bromide ions.

Answer 1

Ascorbic acid (option d) is used to test for the presence of bromate in bread by reducing bromate to bromide ions, making it the safe choice compared to other potential acids.

Step-by-step explanation:

When testing for the presence of bromate (in bread), the acid that is commonly used is ascorbic acid. This is represented by option d) Ascorbic acid; to reduce bromate to bromide ions. The reason ascorbic acid is used is because it acts as a reducing agent that can convert the bromate ions (BrO₃⁻) in the dough to bromide ions (Br⁻), thereby neutralizing the potentially harmful effects of bromate.

Ascorbic acid is preferred over other acids because it does not release harmful gases and is safe for consumption. Hydrochloric acid is relatively inexpensive and versatile but is not used in this context; it is useful for manufacturing various chemicals and for qualifying carbonates.