Organic acid
Organic Acid
An Organic Acid (pronunciation: /ɔːrˈɡænɪk ˈæsɪd/) is a type of acid that contains carbon. They are common in nature and are often associated with life processes.
Etymology
The term "organic" comes from the Greek word "organikos", meaning "relating to an organ", while "acid" comes from the Latin word "acidus", meaning "sour". The term "organic acid" was first used in the 19th century to describe acids derived from living organisms.
Definition
Organic acids are typically weak acids and do not completely dissociate in water, unlike the strong mineral acids. The most common organic acids are carboxylic acids, but other subclasses of organic acids such as sulfonic acids and phenols are also found widely.
Examples
Some examples of organic acids include acetic acid, lactic acid, citric acid, and fumaric acid. These acids are often found in food and beverages, and play important roles in metabolism and the preservation of food.
Properties
Organic acids are generally soluble in water and have a sour taste. They also have the ability to donate a proton (H+) in a solution, which is a characteristic property of all acids.
Uses
Organic acids are used in a wide variety of applications, including food preservation, medicine, and the manufacture of plastics and dyes. They are also important in biochemistry, where they are involved in many metabolic processes.
Related Terms
External links
- Medical encyclopedia article on Organic acid
- Wikipedia's article - Organic acid
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