Needed table values (constants) for ascorbic acid, C6H8O6:
pKa = 4.10 , molar mass = 176.12 g mol−1.
Formula:
pH = 0.5*{pKa - log(Ca)} , where Ca = ascorbic acid concentration in mol/L .
Calculus:
4.00 g/L Ascorbic acid (C6H8O6) = 4.00(g/L) / 176.12(g/mol) = 0.0227 mol/L Asc.acid
pH = 0.5 * {4.11 - log(0.0227)} = 0.5 * {4.11 + 1.64} = 2.88 => about 2.9
ascorbic acid
The question is unanswerable without knowing the concentration as well.
The pH level of ascorbic acid (vitamin C) is around 2.2 to 2.8 when in its pure form.
Yes, ascorbic acid (vitamin C) is an acidic compound and can lower the pH of a solution when added.
The question is unanswerable without knowing the concentration as well.
amla is acid..
Amla, or Indian gooseberry, is acidic in nature due to its high vitamin C content. It has a low pH level, making it more acidic than basic.
Covering the food with citric acid prevents browning because the acid reduced the pH below the optimum level for the enzyme (polyphenoloxidase) to catalyze the oxidative enzymatic browning reaction. Covering the food in ascorbic acid also prevents browning because ascorbic acid is an antioxidant which interferes with the browning reaction by preventing the intermediate products from being converted into melanins (the brown pigment).
The pH level for acetic acid is 3... The pH level for acetic acid is 3...
The pH level of acid is low.
It is an acid on the pH scale. It is found in fruits with citric acid.
yes. in tomatoes there are some acids: citric acid, ascorbic acid (vitamin c), abscisic acid. pH of ripe tomatoes is about 4.2