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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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In article
>, Madalch > wrote: > On Jan 11, 12:10*pm, Wildbilly > wrote: > > In article > > >, > > > > *Madalch > wrote: > > > It's not 7 because you're neutralizing weak acids (acetic, tartaric, > > > etc) with a strong base. > > > > It's the isoelectric point of tartaric acid, where it isn't an ion, but > > still has both of its "acidic" protons attached. > > No it isn't. Tartaric acid will have both of its acidic protons > attached at a low pH; when you react it with sodium hydroxide in the > titration, you're removing both of the acidic hydrogens. > > Isoelectric points, as the link you provide indicates, are only > relevant for amphoteric substances, such as metal oxides or amino > acids. Tartaric acid is not amphoteric. > > If you titrate a strong acid HX with sodium hydroxide, then at the > equivalence point, all the acid will be converted to X-. Since HX is > a strong acid, X- is a very weak base, and will not affect the pH of > the solution. So the solution is neutral. > > If you titrate a weak acid HA with sodium hydroxide, then at the > equivalence point, all the acid will be converted to A-, which is a > weak base. The A- anion will react with water via the reaction: A- + > H2O <==> HA + OH-. This means that there is a small amount of OH- in > solution, and the solution is basic. My bad, you're right. -- ³When you give food to the poor, they call you a saint. When you ask why the poor have no food, they call you a communist.² -Archbishop Helder Camara http://www.jpost.com/servlet/Satelli...cle%2FShowFull http://countercurrents.org/roberts020709.htm |
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