Acid salts are a class of [salt (chemistry)|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. 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. Acid salt is an ionic compound consisted of an anion, contributed from a weak parent acid, and a cation, contributed from a strong parent base.
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 hydrochloric acid solution:
|Identity:||Sodium bisulfate||Monosodium phosphate||Disodium phosphate|
|IUPAC Name||Sodium hydrogen sulfate||Sodium dihydrogen phosphate||Disodium hydrogen phosphate|
|Molecular Weight||120.054 g/mol||119.976 g/mol||141.957 g/mol|
|Appearance||White crystals or granules||White crystalline powder||White, hygroscopic powder|
||Monoclinic crystals||Monoclinic crystals (anhydrous)|
||0.5-1.2 g/cm3||1.7 g/cm3|
|Forms sodium carbonate, water, and carbon dioxide||Emits toxic fumes of phosphoxides and sodium oxide||Emits toxic fumes of phosphorus- and sodium oxides|
Acidic salts are often used in foods as part of leavening agents. In this context, the acid salts are referred to as "leavening acids." Common leavening acids include cream of tartar and monocalcium phosphate.
An acidic salt can be mixed with an alkali salt (such as sodium bicarbonate or baking soda) to create baking powers which release carbon dioxide. 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.
Disodium phosphate, Na2HPO4, is used in foods and monosodium phosphate, NaH2PO4, is used in animal feed, toothpaste and evaporated milk.
An acid with higher Ka value dominates the chemical reaction. It serves as a better contributor of protons (H+). A comparison between the Ka and Kb indicates the acid-base property of the resulting solution by which: