CHEM 120B Lecture Notes - Lecture 8: Ph, Carboxylic Acid, Acid Strength

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Acids and bases: acids (used often in food) and bases (used often as cleaning product), the chemistry of how proteins are made and deconstructed is essentially the study of acid/base chemistry. Reactions of acids and bases: acids and water: acid equilibrium (ka). )+ oh aq: cn- (aq) + h2o (l) hcn (aq) + oh- (aq, nh3 (aq) + h2o (l) nh4+ (aq) + oh- (aq) Recognizing acids and bases: carboxylic acid: any acid that contains the suffix, -cooh, oxyacid: follows the form hxeoy. Nonmetals: amine bases: ends in some sort of nh2 group. Acid strength: strength is directly proportional to the size of the equilibrium constant. Slide 27: bottom right

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