Acids: Classification and Properties

An acid is any substance that dissolves in water to produce hydrogen ions (H⁺) as the only positive ion.  

Classification of Acids  

1. Organic Acids 

   - Naturally occurring acids found in plants and animal materials.  

   - Examples:  

     - Fatty acids (fats/oils)  

     - Citric acid (citrus fruits)  

     - Amino acids (proteins)  

     - Lactic acid (milk)  

     - Ethanoic acid (vinegar)  

     - Malic acid (apple, banana, broccoli)  

     - Methanoic acid (insect stings)  

     - Tartaric acid (tamarind)  

     - Anarcadic acid (cashew)  

     - Oxalic acid (spinach, tomatoes)  

2. Inorganic Acids (Mineral Acids) 

   - Synthesized in the laboratory.  

   - Examples:  

     - Hydrochloric acid (HCl)  

     - Tetraoxosulphate(VI) acid / Sulphuric acid (H₂SO₄)  

     - Trioxonitrate(V) / Nitric acid (HNO₃)  

     - Perchloric acid (HClO₄)  

     - Hydrobromic acid (HBr)  

     - Hydrofluoric acid (HF)  

     - Boric acid (H₃BO₃)  

     - Tetraoxophosphate(V) acid / Phosphoric acid (H₃PO₄)  

Ionization of Acids  

- When acids dissolve in water, they ionize to release hydrogen ions.  

Strength of Acids  

- Strong Acids: Ionize completely in water (e.g., HCl, H₂SO₄, HNO₃).  

- Weak Acids: Ionize partially in water (e.g., CH₃COOH, H₃BO₃).  

Concentration of Acids  

- Concentrated Acid: Contains a high concentration of hydrogen ions compared to water molecules.  

- Dilute Acid: Contains more water molecules than hydrogen ions, reducing the strength of the acid.