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A strong base is a basic chemical compound that can remove a proton (H +) from (or deprotonate) a molecule of even a very weak acid (such as water) in an acid–base reaction. Common examples of strong bases include hydroxides of alkali metals and alkaline earth metals, like NaOH and Ca(OH) 2, respectively. Due to their low solubility, some ...
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity). [1] They can be organic or mineral acids, bases, neutralizing agents, or buffering agents. Typical agents include the following acids and their sodium salts: sorbic acid, acetic acid, benzoic acid, and propionic acid. [2]
Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. [1] Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine . [ 1 ]
In organic chemistry and biochemistry, important examples include amino acids and derivatives of citric acid. Although an amphiprotic species must be amphoteric, the converse is not true. For example, a metal oxide such as zinc oxide, ZnO, contains no hydrogen and so cannot donate a proton. Nevertheless, it can act as an acid by reacting with ...
a strong base; precursor to most soft and liquid soaps as well as numerous potassium-containing chemicals Potassium permanganate: a strong oxidizing agent; can be used to quantitatively determine the total oxidisable organic material in an aqueous sample; a reagent for the synthesis of organic compounds Pyridinium chlorochromate
For example, sodium hydroxide, NaOH, is a strong base. NaOH(aq) → Na + (aq) + OH − (aq) Therefore, when a strong acid reacts with a strong base the neutralization reaction can be written as H + + OH − → H 2 O. For example, in the reaction between hydrochloric acid and sodium hydroxide the sodium and chloride ions, Na + and Cl − take ...
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Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.