Search results
Results from the WOW.Com Content Network
Bases and acids are seen as chemical opposites because the effect of an acid is to increase the hydronium (H 3 O +) concentration in water, whereas bases reduce this concentration. A reaction between aqueous solutions of an acid and a base is called neutralization , producing a solution of water and a salt in which the salt separates into its ...
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.
In chemistry, an amphoteric compound (from Greek amphoteros 'both') is a molecule or ion that can react both as an acid and as a base. [1] What exactly this can mean depends on which definitions of acids and bases are being used.
Though acidulants can lower pH they differ from acidity regulators, which are food additives specifically intended to modify the stability of food or enzymes within it. Typical acidulants are acetic acid (e.g. in pickles) and citric acid. Many beverages, such as colas, contain phosphoric acid. Sour candies often are formulated with malic acid. [2]
Acids and bases are aqueous solutions, as part of their Arrhenius definitions. [1] An example of an Arrhenius acid is hydrogen chloride (HCl) because of its dissociation of the hydrogen ion when dissolved in water. Sodium hydroxide (NaOH) is an Arrhenius base because it dissociates the hydroxide ion when it is dissolved in water. [3]
[2] [3] The basic concept of this theory is that when an acid and a base react with each other, the acid forms its conjugate base, and the base forms its conjugate acid by exchange of a proton (the hydrogen cation, or H +). This theory generalises the Arrhenius theory.
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.
Strong bases are leveling solvents for acids, weak bases are differentiating solvents for acids. In a leveling solvent, many acids are completely dissociated and are thus of the same strength. All acids tend to become indistinguishable in strength when dissolved in strongly basic solvents owing to the greater affinity of strong bases for protons.