carbonic acid

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car·bon·ic acid

 (kär-bŏn′ĭk)
n.
A weak, unstable acid, H2CO3, present in solutions of carbon dioxide in water.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

carbonic acid

n
(Elements & Compounds) a weak acid formed when carbon dioxide combines with water: obtained only in aqueous solutions, never in the pure state. Formula: H2CO3
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

carbon′ic ac′id


n.
the acid, H2CO3, formed when carbon dioxide dissolves in water, found as its salts and esters, the carbonates.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.carbonic acid - a weak acid known only in solution; formed when carbon dioxide combines with water
acid - any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
ácido carbónico
hiilihappo
acide carbonique
kolsýra
kwas węglowy
kolsyra

carbonic acid

[kɑːˌbɒnɪkˈæsɪd] Nácido m carbónico
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005
References in periodicals archive ?
On the contrary, [HCO.sub.3]- binds a proton if blood pH is too acidic, resulting in H2CO3 again dissociating into water ([H.sub.2]O) and carbon dioxide ([CO.sub.2]).
This H2CO3 again dissociates into CO2 and H2O again in lungs where the concentration of CO2 is low [25].
When CO2 dissolves in water, it is partially converted into carbonic acid H2CO3, which may lower the pH of meat and bring it closer to the isoelectric point of proteins.