Lab Cat

27 Feb 2007

Strong and Weak Acids

Filed under: Basic Concepts, Chemistry — Cat @ 4:09 pm

In earlier posts, I discussed the concept of pH and acids & bases. If you remember, H+ ion concentration is often measured as pH as pH = -log [H+]. When dissolved in water, all acids undergo a dissociation reaction:

HA ⇌H+ + A

Or more accurately, as the water is acting as a base:

HA + H2O ⇌ H3O+ + A

Strong acids, such as HCl are almost totally dissociated are are said to have a high Ka value. Where Ka is the acidity dissociation constant and is the equilibrium constant for the reaction of the acid in water. Thus we can write the equation as:

HCl —> H+ + Cl

Weak acids such as acetic acid, are not totally dissociated in solution:

CH3COOH + H2O ⇌ H3O+ + CH3COO

In this reaction, if hydrogen or acetate [CH3COO] ions are removed from the system, the reaction moves to the right producing more hydrogen and acetate ions. If hydrogen (or acetate) are added to the system, then the reaction moves to the left producing more acetic acid.

Whether an acid is weak or strong can be determined by carrying out a titration with a strong base, such as sodium hydroxide (NaOH). When NaOH is added to a strong acid drop by drop, the pH increases linearly with volume of base. When NaOH is added to a weak acid, at certain values of pH, more base is required to change the pH.

Most organic acids are weak acids. Examples include citric acid, acetic acid, ascorbic acid, malic acid, tartaric acid. This is important as weak acids can act as buffers absorbing hydrogen ions without change the pH. I’ll write more on buffers later.

In food, most acids present are weak, so the total titratable acidity is measured as well as the pH. Even citrus fruits contain others acids, not just citric acid. These all have a role in controlling the pH of the systems. In certain food products the predominate acid changes with ripeness, while the total titratable acidity may remain constant.


References
Wikipedia: Strong Acids, weak acid
Miller, D.D. (1998) Food Chemistry: A Laboratory Manual, John Wiley & Sons

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12 Comments »

  1. I am continually amazed at how many people forget this after middle school and then don’t get how buffering works!

    Comment by Jenny F. Scientist — 27 Feb 2007 @ 4:33 pm

  2. Actually I had forgotten the details until I started teaching it. I don’t think I worried as long as my buffer worked.

    Comment by Cat — 27 Feb 2007 @ 5:07 pm

  3. […] In my last basic concepts post, I discussed strong and weak acids. This is also true of bases (alkalines). When dissolved in water, weak bases and acids do not fully […]

    Pingback by Buffers « Lab Cat — 9 Mar 2007 @ 12:07 pm

  4. Hi Cat,

    I think there is a small typo in your fourth equation (on acetic acid). I believe the second carbon atom is missing in the last term, and also in the sentence immediately following (inside the concentration brackets.)

    Cheers

    Comment by anon — 9 Mar 2007 @ 7:15 pm

  5. Anon

    Thanks for spotting that. Corrections are now made.

    Comment by Cat — 10 Mar 2007 @ 2:10 pm

  6. your site has been useful to me for my homework. 🙂
    thanks.

    Comment by Roxanne — 28 Jul 2007 @ 2:09 pm

  7. Roxanne

    Glad to have been of help. If you have any questions, post them in the comments. It might give me an idea for a future post.

    Love yr email addy btw.

    Cat

    Comment by Cat — 28 Jul 2007 @ 2:23 pm

  8. […] by Cat at Lab Cat Strong and Weak Acids by Cat at Lab Cat Acids and Bases by Cat at Lab Cat What is Food Science? by Cat at Lab Cat Food […]

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  9. […] de jaren 70 en 80 echt hun opmars maakten.         Basic Concepts   pH by Cat at Lab Cat  Strong and Weak Acids by Cat at Lab Cat  Acids and Bases by Cat at Lab Cat  What is Food Science? by Cat at Lab […]

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