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The equivalence point is marked in red. In chemistry, neutralization or neutralisation (see spelling differences) is a chemical reaction in which acid and a base react with an equivalent quantity of each other. In a reaction in water, neutralization results in there being no excess of hydrogen or hydroxide ions present in the solution.
Boiling point: Decomposes ... This sort of reaction is known as an acid-base neutralization reaction. ... 2 is a related food additive with the same E number as ...
Acidic foods and beverages such as fruit juice (citric acid), sparkling drinks (carbonic acid), soft drinks (phosphoric acid), and pickles may be preserved with potassium benzoate. It is approved for use in most countries including Canada , the United States and the European Union , where it is designated by the E number E212.
Sodium benzoate can act as a food preservative. It is most widely used in acidic foods such as salad dressings (for example acetic acid in vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (acetic acid), condiments, and frozen yogurt toppings. It is also used as a preservative in medicines and cosmetics.
The equivalence point, or stoichiometric point, of a chemical reaction is the point at which chemically equivalent quantities of reactants have been mixed. For an acid-base reaction the equivalence point is where the moles of acid and the moles of base would neutralize each other according to the chemical reaction.
Melting point: 770 °C (1,420 °F; 1,040 K) ... or metallic taste are also reported with potassium chloride used in food. ... is an acid-base neutralization ...
The neutralization is described by the equation: HCl + NaHCO 3 → NaCl + H 2 CO 3. The carbonic acid rapidly equilibrates with carbon dioxide and water through catalysis by carbonic anhydrase enzymes bound to the gut epithelial lining, [12] leading to a net release of carbon dioxide gas within the lumen associated with neutralisation. In the ...
Similar to the cosmetic industry, the European Commission requested the European Food Safety Authority (EFSA) to review and determine if the use of sulfites as food additives was still safe in light of new scientific technology and information. Since sodium bisulfite is a known sulfonating compound, it underwent the experimentation.