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Since the ends are condensed, its formula has one less H 2 O (water) than tripolyphosphoric acid. The general formula of a phosphoric acid is H n−2x+2 P n O 3n−x+1, where n is the number of phosphorus atoms and x is the number of fundamental cycles in the molecule's structure; that is, the minimum number of bonds that would have to be ...
Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula H 3 P O 4. It is commonly encountered as an 85% aqueous solution , which is a colourless, odourless, and non- volatile syrupy liquid.
In organic chemistry, ortho acids are organic, hypothetical chemical compounds having the structure R−C(OH) 3 (R = alkyl or aryl). [1] Ortho acids themselves are unstable and cannot be isolated. However, ortho esters can be synthesized by the Pinner reaction, in which nitriles react with alcohols under acid catalysis: RCN + 3 R'OH → RC(OR ...
At pH 1 or lower, the phosphoric acid is practically undissociated. Around pH 4.7 (mid-way between the first two pK a values) the dihydrogen phosphate ion, [H 2 PO 4] −, is practically the only species present. Around pH 9.8 (mid-way between the second and third pK a values) the monohydrogen phosphate ion, [HPO 4] 2−, is the only species ...
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.
In such cases, the para-acid is what can be thought as remaining of the ortho-acid if a water molecule is separated from the ortho-acid molecule. For example, phosphoric acid, H 3 PO 4, has sometimes been called orthophosphoric acid, in order to distinguish it from metaphosphoric acid, HPO 3. [8] However, according to IUPAC's current rules, the ...
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] Other acidulants used in food production include: fumaric acid, tartaric acid, lactic acid and gluconic acid. [1]
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.
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