How does citric acid dissociate




















The strength of an acid is computed as a disassociation constant , which is the ratio between the dissociated ions and the non-dissociated molecules. When dissolved in water, citric acid dissociates in three steps with corresponding dissociation constants:. For each of the three steps, the disassociation constant also varies. The specific constants computed for each step are the following:. As you can see, the dissociation constant becomes weaker as the acid solution reaches its final equilibrium.

This makes it a very useful component in a buffer solution. It is useful for a pH range of 2. Citric acid is actually an intermediate byproduct in the biochemistry of the citric acid cycle, which occurs in all aerobic organisms.

Aerobic organisms are those that need oxygen to release energy from food. Hence, they undergo aerobic respiration. The process may seem reversed because plants take in carbon dioxide and release oxygen as a byproduct.

However, it is not as simple as it seems because plants also use oxygen to release energy from the food usually in the form of sugar that they make. This stage is called the citric acid cycle, also known as the Krebs cycle. In the Krebs cycle, stored energy in food is released through the oxidation of acetyl-CoA derived from carbohydrates, fats, and proteins. Along the way, citric acid is produced as an intermediate biochemical byproduct.

Whether naturally produced or synthetically produced, citric acid is safe as a food additive as it is naturally a component of citrus fruits. Its wide range of use as a food preservative, flavouring, and chelating agent makes it a safe and necessary ingredient of many culinary recipes. Understanding what citric acid means to the food and beverage industry will make you appreciate the industrial-level use of the acid in food processing. Some food products would have a very short shelf life without it.

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