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Acids are made up of at least one hydrogen atom. Some examples of acid include inorganic substances known as mineral acids, which are sulfuric, nitric, hydrochloric and phosphoric acids. Acid is also made up of organic compounds belonging to the carboxylic acid, sulfonic acid and phenol groups.


Acids come in two primary types, which are strong and weak. The primary difference between strong and weak acids is that strong acids have the ability to fully dissolve or ionize when placed in solutions while weak acids only partially dissolve when exposed to solutions.


An acid is a compound that dissociates or ionizes in water to produce a positively charged hydrogen ion and a corresponding negative ion. A base is a compound that produces a hydroxide ion when it dissolves in water.


Acidic foods include corn, blueberries, lentils, black beans and bacon. Peanuts, walnuts, haddock, venison and turkey are also acidic. Alkaline foods, which occupy the opposite end of the pH spectrum, include apples, dates, cucumbers, alfalfa and eggplant.


A strong acid is any chemical compound that completely dissociates once it comes into contact with water. The dissociation must be full in order for the compound to be considered a strong acid. Conversely, weak acids do not completely dissociate when they come into contact with water.


Acids usually exhibit a sour taste, an ability to change litmus paper from blue to red, react with bases to yield a salt with water, and react with some metals to produce hydrogen gas. Examples of common household acids are lemon juice, vinegar and citric acid.


Acids are used in industries to manufacture fertilizers, paints, dyes and man-made fibers, while bases are used in the production of fabrics, cleaning agents and paper. In nutrition, diluted acids are used to dress salads and vegetables, giving food a distinctive taste. For example, vinegar contains


There are numerous different kinds of acidic substances, like battery acid, concentrated sulfuric acid and lemon juice. These substances all have their own values of acidity, however, which is measured using the pH scale.


Citrus fruits, such as lemons, oranges or grapefruits, possess a characteristic tartness due to their high levels of citric acid, with a pH between 1.8 and 3.3. Alternatively, melons such as the honeydew, fall closer to the middle of the scale with pH levels between 6.00 and 6.67.


Milk has a pH balance of approximately 6.5, making it mildly acidic. A pH balance of 7.0 is usually considered neutral, while a pH balance higher than that is often labeled basic.