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Although an amphiprotic species must be amphoteric, the converse is not true. For example, a metal oxide such as zinc oxide, ZnO, contains no hydrogen and so cannot donate a proton. Nevertheless, it can act as an acid by reacting with the hydroxide ion, a base: ZnO + 2 OH − + H 2 O → [Zn(OH) 4] 2−. Zinc oxide can also act as a base:
All acids tend to become indistinguishable in strength when dissolved in strongly basic solvents owing to the greater affinity of strong bases for protons. This is called the leveling effect. [citation needed] In a differentiating solvent on the other hand, various acids dissociate to different degrees and thus have different strengths.
Although nearly 100% sulfuric acid solutions can be made, the subsequent loss of SO 3 at the boiling point brings the concentration to 98.3% acid. The 98.3% grade, which is more stable in storage, is the usual form of what is described as "concentrated sulfuric acid".
A species that can either accept or donate a proton is referred to as amphiprotic. An example is the H 2 O (water) molecule, which can gain a proton to form the hydronium ion, H 3 O +, or lose a proton, leaving the hydroxide ion, OH −. The relative ability of a molecule to give up a proton is measured by its pK a value.
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.
Jay Leno is sharing why he just does not sleep much. The comedian, 74, made headlines back in December 2024 when he revealed he only sleeps about four hours each night during an appearance on Bill ...
The organization picked menu items perceived to be "healthy" at each spot and found that they were, in fact, not so good for anyone's health, with higher-than-ideal levels of sodium, saturated fat ...
Lead study author Dr. Ernest Di Maio and his colleagues cooked 160 eggs, testing the different egg-boiling techniques and observing the changes in heat throughout each of the eggs.