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).
The ABR accounted for a more effective phase of hydrolysis and acidification, the products were metabolized by fermentative microorganisms, and converted into simpler compounds, like volatile acid, alcohol, lactic acid, carbon dioxide, hydrogen, ammonium, and hydrogen sulfide.
Volatile acid content of phenolic waters exceeds that of volatile bases two-three times.
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.
Lactic acid, proprionic acid and a few others also can contribute to the total volatile acid number.
It can quickly measure ethanol, total acid, volatile acid, malic acid, pH, lactic acid, glucose, fructose and reducing sugars.
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.