carbonic acid

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car·bon·ic acid

A weak, unstable acid, H2CO3, present in solutions of carbon dioxide in water.

carbonic acid

(Elements & Compounds) a weak acid formed when carbon dioxide combines with water: obtained only in aqueous solutions, never in the pure state. Formula: H2CO3

carbon′ic ac′id

the acid, H2CO3, formed when carbon dioxide dissolves in water, found as its salts and esters, the carbonates.
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
ácido carbónico
acide carbonique
kwas węglowy

carbonic acid

[kɑːˌbɒnɪkˈæsɪd] Nácido m carbónico
References in periodicals archive ?
In the wine industry, the practical use of RO is for removal of some small molecular weight spoilage compounds such as volatile acid compounds (acetic acid and ethyl acetate).
cerevisiae CR476 obtained the highest alcohol concentration and BM 4x4 had the highest volatile acid content.
Police were alerted at 3.40pm by staff at Ysgol Bryn Elian, Old Colwyn, after bottles of chemicals, believed to be a volatile acid, were found in a "secure location".
The water and volatile acid were evaporated by the time the mist reached the end of the column, and the fine particles were collected by an electrostatic precipitator.
For example an increase in carbon dioxide content precedes volatile acid formation.
Removing this volatile acid is more difficult than removing acetic acid and can significantly raise the cost of VA removal.
It can quickly measure ethanol, total acid, volatile acid, malic acid, pH, lactic acid, glucose, fructose and reducing sugars.
Equipment includes a Spec 20 spectrophotometer, stereomicroscope, water baths and glassware including an S[O.sub.2] oxidation aspiration outfit and volatile acid still.
The light beam can detect 18 or more components of wine simultaneously, including ethanol, total acid, volatile acid, malic acid, pH, lactic acid, glucose/fructose, reducing sugar, tartaric acid, density, total polyphenol index, glyconic acid, glycerol, methanol, sorbic acid, ethyl acetate, citric acid and C[O.sub.2].
It's possible to avoid volatile acid (V.A.) increase by sterile filtering the wine prior to barreling down.
The main compound groups detected are in agreement with previous studies reporting volatile acids, alcohols, aldehydes, ketones, esters, hydrocarbons, and furans in beans of Criollo, Forastero, and Trinitario cacao [15].