The acid dissociation constant, K a, and its negative decadic log, pK a, are key life sciences parameters that describe molecular acidity. Specifically, these values indicate the protonation state of ...

One of the most important characteristics in determining wine quality is acidity. Acidity is what gives wine its tangy and sour flavor, complementing foods in a palate-cleansing and refreshing way.

Organic acids found in fruit juices include citric, malic, lactic, tartaric, and acetic acids, which are either naturally occurring or added artificially. There are also several inorganic acids, such ...