The strength of an acid refers to its ability or tendency to lose a proton. There are very few strong acids. A strong acid is one that completely ionizes (dissociates) in water; in other words, one mole of a strong acid HA dissolves in water yielding one mole of H+ and one mole of the conjugate base, A−. Essentially none of the non-ionized acid HA remains. In contrast a weak acid only partially dissociates, and at equilibrium both the acid and the conjugate base are present in solution. Examples of strong acids arehydrochloric acid (HCl), hydroiodic acid (HI), hydrobromic acid (HBr), perchloric acid (HClO4), nitric acid (HNO3) and sulfuric acid(H2SO4). In water each of these essentially ionizes 100%. The stronger an acid is, the more easily it loses a proton, H+. Two key factors that contribute to the ease of deprotonation are the polarity of the H-A bond and the size of atom A, which determines the strength of the H-A bond. Acid strengths are also often discussed in terms of the stability of the conjugate base.
Stronger acids have a larger Ka and a more negative pKa than weaker acids.
the strong acids also strong electrolytes
Firstly, CH2CH2OH does not exist. I assume however, that you meant ethanol, CH3CH2OH. If you did, then no, it is a non-conductor. A good conductor is an ionic solution. Organic electrolytes most popularly used are of the tetraalkyl ammonium family.
Whatever is meant by 'to check', vinegar is NOT strong enough to react with gold in any way.
H2C2O2 is a dialdehyde by the name glyoxal. And it is neutral. However, H2C2O4 is oxalic acid and is weakly acidic.
"The word salt is a general term which applies to the products of all such acid-base reactions."
The ability of dissociation and the concentration is what causes an acid to be strong or weak. If it is strong, it will dissociate in water and have a pH lower than 7. A weak acid will partially dissociate in water, and it will have a pH of 7 or greater.
It is a material that has a large young modulus
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if you meant what is Protein in? Eggs (the white), steak, fish, chicken, cheese (lots fat too!). or if you meant what you meant... Amino acids.
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There is no difference between saturated fatty acids and saturated fatty acids. If you meant saturated fatty acids and UNsaturated fatty acids, then the unsaturated ones are the ones with double (or, theoretically, triple) bonds in the carbon chain.
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