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In chemistry, an acid–base reaction is a chemical reaction that occurs between an acid and a base.It can be used to determine pH via titration.Several theoretical frameworks provide alternative conceptions of the reaction mechanisms and their application in solving related problems; these are called the acid–base theories, for example, Brønsted–Lowry acid–base theory.
The Brønsted–Lowry theory (also called proton theory of acids and bases [1]) is an acid–base reaction theory which was first developed by Johannes Nicolaus Brønsted and Thomas Martin Lowry independently in 1923.
According to the original formulation of Lewis, when a neutral base forms a bond with a neutral acid, a condition of electric stress occurs. [7] The acid and the base share the electron pair that formerly belonged to the base. [7] As a result, a high dipole moment is created, which can only be decreased to zero by rearranging the molecules. [7]
The E and C parameters refer, respectively, to the electrostatic and covalent contributions to the strength of the bonds that the acid and base will form. The equation is -ΔH = E A E B + C A C B + W. The W term represents a constant energy contribution for acid–base reaction such as the cleavage of a dimeric acid or base. The equation ...
On the other hand, if a chemical is a weak acid its conjugate base will not necessarily be strong. Consider that ethanoate, the conjugate base of ethanoic acid, has a base splitting constant (Kb) of about 5.6 × 10 −10, making it a weak base. In order for a species to have a strong conjugate base it has to be a very weak acid, like water.
The E-C model accommodates the failure of single parameter descriptions of acids and bases. In 1965 Russell S. Drago and Bradford Wayland published the two term equation such that each acid and each base is described by two parameters. [2] Each acid is characterized by an E A and a C A. Each base is likewise characterized by its own E B and C B.
Other examples of inorganic polyprotic acids include anions of sulfuric acid, phosphoric acid and hydrogen sulfide that have lost one or more protons. In organic chemistry and biochemistry, important examples include amino acids and derivatives of citric acid .
Foods is a peer-reviewed scientific journal covering various aspects of food science.It is published by MDPI and was established in 2012. The editor-in-chief is Arun K. Bhunia (Purdue University).
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