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14.2 Properties of Carboxylic Acids
The OH group is similar to the functional group in alcohols, and the C " O double bond is similar to that of aldehydes and ketones.
The carboxylic acid with one to five carbons issoluble in water because it forms hydrogen bonds with other hydrogen bonds as the length of the hydrocarbon chain increases.
Water is not very compatible with carboxylic acids with more than five carbons.
The dissociation of carboxylic acids in water is an important property.
There are more hydrogen bonds with water.
Only a small percentage of the carboxylic acid is in water.
The OH group can't stable the negative charge that would result in a single oxygen atom.
The hydronium and carboxylate ion are created by the dissociation of propanoic acid.
The carboxylic acids are completely destroyed by strong bases such as NaOH and KOH.
Carboxylate salts can be used to prevent the spoilage of food.
Although it causes headaches in some people, monosodium glutamate is added to meats, fish, vegetables, and bakery items to enhance flavor.
Carboxylate salts have strong attractions between positively charged metal ion such as Li+, Na+, and K+ and the negatively charged carboxylate ion.
The carboxylate salts have high melting points and are usuallysoluble in water.
A chemical equation for neutralization of a carboxylic acid includes reactants, a carboxylic acid and a base, and products.
Our acid has several carboxylic acids in it.
The sour taste in the fruit is caused by the acid bicyle.
A molecule of sugar is broken into smaller pieces as lemons and grapefruits.
Asketoglutaric acid loses CO2 to ion, pyruvate in the citric acid cycle.
A four-carbon succinic acid is given during strenuous exercise when oxygen levels are low.
A series of reactions converts pyruvic acid to something else.
O oxidation is a part of the metabolism of our cells.
The dissociation of the carboxylic acids at the pH of the environment in the cells means that they take part in the reactions of the citric acid cycle.
In water, succinic acid is in equilibrium with its carboxylate ion.
Sulfur dioxide is lost to produce energy for the cells of the body.
The carboxylic acids are usually referred to by their common names.
The sour taste to fruit is caused by the acid a-ketoglutaric acid.
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