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.^[1] 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 (OH⁻) to create water molecules.

Formation

Acid–base 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 aqueous solution of hydrogen chloride:^[2]

NH₃(aq) + HCl(aq) → [NH₄]⁺Cl⁻(aq)

Examples of acid salts

Example of acid salts
Name	Sodium bisulfate	Monosodium phosphate	Disodium phosphate
Structural formula
Chemical formula	NaHSO₄	NaH₂PO₄	Na₂HPO₄
IUPAC name	Sodium hydrogen sulfate	Sodium dihydrogen phosphate	Disodium hydrogen phosphate
Other name	Sodium acid sulfate Bisulfate of soda	Monobasic sodium phosphate Sodium acid phosphate Sodium biphosphate	Disodium hydrogen orthophosphate Sodium phosphate dibasic disodium phosphate
Molecular weight	120.054 g/mol	119.976 g/mol	141.957 g/mol
Formal charge	zero	zero	zero
Odour	Odourless	Odourless	Odourless^[3]
Appearance	White crystals or granules	White crystalline powder^[4]	White, hygroscopic powder^[5]
Structure	triclinic (anhydrous) monoclinic (monohydrate)	Monoclinic crystals^[6]	Monoclinic crystals (anhydrous)^[7]
Solubility	Soluble in water Insoluble in ammonia	Soluble in water Insoluble in ethanol or ether	Soluble in water Insoluble in ethanol
Density	2.742 g/cm³ (anhydrous) 1.8 g/cm³ (monohydrate)	0.5–1.2 g/cm³	1.7 g/cm³
Decomposition (through heating)		Emits toxic fumes of phosphoxides and sodium oxide^[8]	Emits toxic fumes of phosphorus- and sodium oxides^[8]
Uses	Bleaching agents Plating agents and surface treating agents Cleaning and Furnishing Care Products	Treat constipation Clean the bowel before a colonoscopy Bleaching agents	A source of phosphorus Visicol tablets are indicated for cleansing of the colon Corrosion inhibitors and anti-scaling agents

Use in food

Acid salts are often used in foods as part of leavening agents. In this context, the acid salts are referred to as "leavening acids."^[9] Common leavening acids include cream of tartar and monocalcium phosphate.

An acid salt can be mixed with certain base salt (such as sodium bicarbonate or baking soda) to create baking powders which release carbon dioxide.^[10] Leavening agents can be slow-acting (e.g. sodium aluminum phosphate) which react when heated, or fast-acting (e.g., cream of tartar) 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.^[11]

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 $K a$ value dominates the chemical reaction. It serves as a better contributor of protons (H⁺). A comparison between the $K a$ and $K b$ indicates the acid–base property of the resulting solution by which:

The solution is acidic if $K a > K b$ . It contains a greater concentration of H⁺ ions than concentration of OH⁻ ions due more extensive cation hydrolysis compared to that of anion hydrolysis.
The solution is alkaline if $K a < K b$ . Anions hydrolyze more than cations, causing an exceeding concentration of OH⁻ ions.
The solution is expected to be neutral only when $K a = K b$ .^[12]

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.

For example, in ammonium chloride solution, NH+4 is the main influence for acidic solution. It has greater $K a$ value compared to that of water molecules; $K a$ of NH+4 is 5.6×10⁻¹⁰, and $K w$ of H₂O is 1.0×10⁻¹⁴. This ensures its deprotonation when reacting with water, and is responsible for the pH below 7 at room temperature. Cl⁻ will have no affinity for H⁺ nor tendency to hydrolyze, as its $K b$ value is very low ( $K b$ of Cl⁻ is 7.7×10⁻²¹).^[13]

Hydrolysis of ammonium at room temperature produces:

{\ce {NH4+_{(aq)}\ + H2O_{(aq)}<=> NH3_{(aq)}\ + H3O+_{(aq)}}}

K_{\mathrm {a} }={\frac {\mathrm {[NH_{3}][H_{3}O^{+}]} }{\mathrm {[NH_{4}^{+}]} }}={\frac {K_{\mathrm {w} }}{K_{\mathrm {b} }}}

K_{\mathrm {a} }={\frac {[1.0\times 10^{-14}]}{[1.8\times 10^{-5}]}}={5.6}\times 10^{-10}

References

^ Cady, H. P.; Elsey, H. M. (1928). "A general definition of acids, bases, and salts". Journal of Chemical Education. 5 (11): 1425. Bibcode:1928JChEd...5.1425C. doi:10.1021/ed005p1425.
^ Dekock, Roger L.; Gray, Harry B. (1989). Chemical bonding and structure (Second ed.). Sausalito, California: University Science Book. pp. 97–98. ISBN 978-0-935702-61-3. Retrieved 8 February 2018.
^ U.S. Coast Guard, Department of Transportation. CHRIS - Hazardous Chemical Data. Volume II. Washington, D.C.: U.S. Government Printing Office, 1984-5.
^ Lewis, R.J. Sr.; Hawley's Condensed Chemical Dictionary 15th Edition. John Wiley & Sons, Inc. New York, NY 2007., p. 1153
^ Lide, D.R. CRC Handbook of Chemistry and Physics 88TH Edition 2007-2008. CRC Press, Taylor & Francis, Boca Raton, Florida 2007, p. 4-90
^ Haynes, W.M. (ed.). CRC Handbook of Chemistry and Physics. 95th Edition. CRC Press LLC, Boca Raton: FL 2014-2015, p. 4-89
^ Somov, N.V.; Chausov, F.F.; Russ, J. (2017). "High-symmetry polymorph of anhydrous disodium hydrogen phosphate". Russian Journal of Inorganic Chemistry. 62 (2): 172–174. doi:10.1134/S0036023617020176. S2CID 102468247.
^ ^a ^b Wiley, John; Hoboken, NJ (2004). Sax's Dangerous Properties of Industrial Materials (11th Edition By Richard J. Lewis ed.). Wiley-Interscience. p. 3274. doi:10.1021/ja041002c. ISBN 978-0-471-47662-7.
^ Wallace, David (10 June 2015). "Leavening Acids – Baking Ingredients". BAKERpedia. Retrieved 17 October 2019.
^ "The Many Uses of Cream of Tartar". Office for Science and Society. Retrieved 17 October 2019.
^ Gabriala, Pop (2007). "RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS' ROLE IN QUALITY OF BAKERY PRODUCTS". Journal of Agroalimentary Processes and Technologies. XIII, No. 1: 105–112. S2CID 54052197.
^ Raymond, Chang (2010). Chemistry (tenth ed.). Americas, New York: McGraw-Hill. pp. 725–727. ISBN 978-0077274313. Retrieved 9 February 2018.
^ Lower, S.K., (1999). Introduction to acid-base chemistry. Chem1 General Chemistry Text. Retrieved from http://www.chem1.com/acad/pdf/c1xacid1.pdf

[1] Cady, H. P.; Elsey, H. M. (1928). "A general definition of acids, bases, and salts". Journal of Chemical Education. 5 (11): 1425. Bibcode:1928JChEd...5.1425C. doi:10.1021/ed005p1425.

[2] Dekock, Roger L.; Gray, Harry B. (1989). Chemical bonding and structure (Second ed.). Sausalito, California: University Science Book. pp. 97–98. ISBN 978-0-935702-61-3. Retrieved 8 February 2018.

[3] U.S. Coast Guard, Department of Transportation. CHRIS - Hazardous Chemical Data. Volume II. Washington, D.C.: U.S. Government Printing Office, 1984-5.

[4] Lewis, R.J. Sr.; Hawley's Condensed Chemical Dictionary 15th Edition. John Wiley & Sons, Inc. New York, NY 2007., p. 1153

[5] Lide, D.R. CRC Handbook of Chemistry and Physics 88TH Edition 2007-2008. CRC Press, Taylor & Francis, Boca Raton, Florida 2007, p. 4-90

[6] Haynes, W.M. (ed.). CRC Handbook of Chemistry and Physics. 95th Edition. CRC Press LLC, Boca Raton: FL 2014-2015, p. 4-89

[7] Somov, N.V.; Chausov, F.F.; Russ, J. (2017). "High-symmetry polymorph of anhydrous disodium hydrogen phosphate". Russian Journal of Inorganic Chemistry. 62 (2): 172–174. doi:10.1134/S0036023617020176. S2CID 102468247.

[:13-8] Wiley, John; Hoboken, NJ (2004). Sax's Dangerous Properties of Industrial Materials (11th Edition By Richard J. Lewis ed.). Wiley-Interscience. p. 3274. doi:10.1021/ja041002c. ISBN 978-0-471-47662-7.

[9] Wallace, David (10 June 2015). "Leavening Acids – Baking Ingredients". BAKERpedia. Retrieved 17 October 2019.

[10] "The Many Uses of Cream of Tartar". Office for Science and Society. Retrieved 17 October 2019.

[11] Gabriala, Pop (2007). "RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS' ROLE IN QUALITY OF BAKERY PRODUCTS". Journal of Agroalimentary Processes and Technologies. XIII, No. 1: 105–112. S2CID 54052197.

[12] Raymond, Chang (2010). Chemistry (tenth ed.). Americas, New York: McGraw-Hill. pp. 725–727. ISBN 978-0077274313. Retrieved 9 February 2018.

[13] Lower, S.K., (1999). Introduction to acid-base chemistry. Chem1 General Chemistry Text. Retrieved from http://www.chem1.com/acad/pdf/c1xacid1.pdf

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Formation

Examples of acid salts

Use in food

Intensity of acid

See also

References