Comparing E237 - Sodium formiate vs E330 - Citric acid
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Popular questions
Is sodium formate an acid or base?
It’s the sodium salt of formic acid; in water the formate ion acts as a weak base, so its solutions are mildly basic.
Is sodium formate a strong base?
No—it's a weak base; the formate ion only hydrolyzes slightly in water (formic acid pKa ≈ 3.75).
. what is the effect on equilibrium when sodium formate is added to a solution of formic acid?
It adds the common ion (formate), shifting HA ⇌ H+ + A− to the left, suppressing dissociation and creating a buffer; the solution becomes less acidic than pure formic acid.
1l solution of .05m sodium formate. what is final ph if 12ml of 1.0m hcl is added?
About pH 4.25. Reaction converts 12 mmol formate to formic acid, leaving ~38 mmol A− and 12 mmol HA; with pKa ≈ 3.75, pH ≈ 3.75 + log(38/12) ≈ 4.25.
Determind how much formic acid and sodium formate to make buffer?
Specify the target pH and total buffer concentration, then use Henderson–Hasselbalch: [A−]/[HA] = 10^(pH − pKa). For example, at pH 4.25 with 0.10 M total buffer in 1 L, you’d need ~0.076 mol sodium formate and ~0.024 mol formic acid.
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.