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Hydrochloric acid, also known as muriatic acid or spirits of salt, is an aqueous solution of hydrogen chloride (HCl). It is a colorless solution with a distinctive pungent smell. It is classified as a strong acid. It is a component of the gastric acid in the digestive systems of most animal species, including humans.
Nitric acid is a corrosive acid and a powerful oxidizing agent. The major hazard posed by it is chemical burns, as it carries out acid hydrolysis with proteins and fats , which consequently decomposes living tissue (e.g. skin and flesh). Concentrated nitric acid stains human skin yellow due to its reaction with the keratin.
Commonly used mineral acids are sulfuric acid (H 2 SO 4), hydrochloric acid (HCl) and nitric acid (HNO 3); these are also known as bench acids. [1] Mineral acids range from superacids (such as perchloric acid) to very weak ones (such as boric acid). Mineral acids tend to be very soluble in water and insoluble in organic solvents.
Formic acid (from Latin formica 'ant'), systematically named methanoic acid, is the simplest carboxylic acid, and has the chemical formula HCOOH and structure H−C(=O)−O−H. It is an important intermediate in chemical synthesis and occurs naturally, most notably in some ants. Esters, salts and the anion derived from formic acid are called ...
Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye.
Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid (Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen, and hydrogen, with the molecular formula H 2 SO 4. It is a colorless, odorless, and viscous liquid that is miscible with water. [7] Structure ...
In general, organic acids are weak acids and do not dissociate completely in water, whereas the strong mineral acids do. Lower molecular mass organic acids such as formic and lactic acids are miscible in water, but higher molecular mass organic acids, such as benzoic acid , are insoluble in molecular (neutral) form.
The scientific approach to food and nutrition arose with attention to agricultural chemistry in the works of J. G. Wallerius, Humphry Davy, and others.For example, Davy published Elements of Agricultural Chemistry, in a Course of Lectures for the Board of Agriculture (1813) in the United Kingdom which would serve as a foundation for the profession worldwide, going into a fifth edition.