Acid salt


Acid salts are a class of salts that produce an acidic solution after being dissolved in a solvent. Its formation as a substance has a greater electrical conductivity than that of the pure solvent. An acidic solution formed by acid salt is made during partial neutralization of diprotic or polyprotic acids. A half-neutralization occurs due to the remaining of replaceable hydrogen atoms from the partial dissociation of weak acids that have not been reacted with hydroxide ions to create water molecules. Acid salt is an ionic compound consisted of an anion, contributed from a weak parent acid, and a cation, contributed from a strong parent base.

Acidic solution and examples of acid salts

property of the resulting solution from a neutralization reaction depends on the remaining salt products. A salt containing reactive cations undergo hydrolysis by which they react with water molecules, causing deprotonation of the conjugate acids.
For example, the acid salt ammonium chloride is the main species formed upon the half neutralization of ammonia in hydrochloric acid solution:
Identity:Sodium bisulfateMonosodium phosphateDisodium phosphate
Structural formula
Chemical formula
IUPAC NameSodium hydrogen sulfateSodium dihydrogen phosphateDisodium hydrogen phosphate
Other name
Molecular Weight120.054 g/mol119.976 g/mol141.957 g/mol
Formal ChargezeroZeroZero
OdourOdourlessOdourlessOdourless
AppearanceWhite crystals or granulesWhite crystalline powderWhite, hygroscopic powder
StructureMonoclinic crystalsMonoclinic crystals
Solubility
Density0.5-1.2 g/cm31.7 g/cm3
Decomposition
Forms sodium carbonate, water, and carbon dioxideEmits toxic fumes of phosphoxides and sodium oxideEmits toxic fumes of phosphorus- and sodium oxides
Uses

Use in food

Acidic salts are often used in foods as part of leavening agents. In this context, the acid salts are referred to as "leavening acids." Common leavening acids include cream of tartar and monocalcium phosphate.
An acidic salt can be mixed with an alkali salt to create baking powers which release carbon dioxide. Leavening agents can be slow-acting which react when heated, or fast-acting which react immediately at low temperatures. Double-acting baking powders contain both slow- and fast-acting leavening agents and react at low and high temperatures to provide leavening rising throughout the baking process.
Disodium phosphate, Na2HPO4, is used in foods and monosodium phosphate, NaH2PO4, is used in animal feed, toothpaste and evaporated milk.

Intensity of acid

An acid with higher Ka value dominates the chemical reaction. It serves as a better contributor of protons. A comparison between the Ka and Kb indicates the acid-base property of the resulting solution by which:
Other possible factors that could vary pH level of a solution are the relevant equilibrium constants and the additional amounts of any base or acid.