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In chemistry, an acid dissociation constant (also known as acidity constant, or acid-ionization constant; denoted ) is a quantitative measure of the strength of an acid in solution. It is the equilibrium constant for a chemical reaction
The Henderson–Hasselbalch equation relates the pH of a solution containing a mixture of the two components to the acid dissociation constant, K a of the acid, and the concentrations of the species in solution. [6] Simulated titration of an acidified solution of a weak acid (pK a = 4.7) with alkali
In this regard, that is depending on the number of the protons they can give up, we define monoprotic, diprotic and triprotic acids. The first (e.g., acetic acid or ammonium ) have only one dissociable group, the second (e.g., carbonic acid , bicarbonate , glycine ) have two dissociable groups and the third (e.g., phosphoric acid) have three ...
A weak acid may be defined as an acid with pK a greater than about −2. An acid with pK a = −2 would be 99 % dissociated at pH 0, that is, in a 1 M HCl solution. Any acid with a pK a less than about −2 is said to be a strong acid. Strong acids are said to be fully dissociated.
Phosphorous acid (or phosphonic acid) is the compound described by the formula H 3 PO 3. This acid is diprotic (readily ionizes two protons), not triprotic as might be suggested by this formula. Phosphorous acid is an intermediate in the preparation of other phosphorus compounds.
And excessive caffeine can raise your heart rate and blood pressure. She recommends that people with medical conditions such as heart problems, acid reflux, or anxiety disorders limit or avoid coffee.
A typical titration curve of a diprotic acid, oxalic acid, titrated with a strong base, sodium hydroxide.Both equivalence points are visible. Titrations are often recorded on graphs called titration curves, which generally contain the volume of the titrant as the independent variable and the pH of the solution as the dependent variable (because it changes depending on the composition of the ...
Omega-3 fatty acids DHA and EPA are primarily found in fatty fish (salmon, mackerel, sea bass, sardines, anchovies). They’re also found in tuna, oysters, krill oil, cod liver oil and seaweed.