Uric acid

Uric acid is a heterocyclic compound of carbon, nitrogen, oxygen, and hydrogen with the formula C₅H₄N₄O₃. It forms ions and salts known as urates and acid urates, such as ammonium acid urate. Uric acid is a product of the metabolic breakdown of purine nucleotides. High blood concentrations of uric acid can lead to gout and are associated with other medical conditions including diabetes and the formation of ammonium acid urate kidney stones.

Chemistry

Uric acid is a diprotic acid with pKa₁=5.4 and pKa₂=10.3. Thus in strong alkali at high pH, it forms the dually charged full urate ion, but at biological pH or in the presence of carbonic acid or carbonate ions, it forms the singly charged hydrogen or acid urate ion, as its pKa₁ is lower than the pKa₁ of carbonic acid. As its second ionization is so weak, the full urate salts tend to hydrolyze back to hydrogen urate salts and free base at pH values around neutral. It is aromatic because of the purine functional group.

As a bicyclic, heterocyclic purine derivative, uric acid does not protonate as an oxygen [-OH] like carboxylic acids do. X-ray diffraction studies on the hydrogen urate ion in crystals of ammomium hydrogen urate, formed in vivo as gouty deposits, reveal the keto-oxygen in the 2 position of a tautomer of the purine structure exists as a hydroxyl group and the two flanking nitrogen atoms at the 1 and 3 positions share the ionic charge in the six-membered pi-resonance-stabilized ring.

Acid

An acid (from the Latin acidus/acēre meaning sour) is a chemical substance whose aqueous solutions are characterized by a sour taste, the ability to turn blue litmus red, and the ability to react with bases and certain metals (like calcium) to form salts. An aqueous solution of an acid has a pH of less than 7 and is colloquially also referred to as 'acid' (as in 'dissolved in acid'), while the strict definition refers only to the solute. An acid usually contains a hydrogen atom bonded to a chemical structure that is still energetically favorable after loss of H⁺ (a positive hydrogen ion or proton). A lower pH means a higher acidity, and thus a higher concentration of positive hydrogen ions in the solution. Chemicals or substances having the property of an acid are said to be acidic.

There are three common definitions for acids: the Arrhenius definition, the Brønsted-Lowry definition, and the Lewis definition. The Arrhenius definition defines acids as substances which increase the concentration of hydrogen ions (H⁺), or more accurately, hydronium ions (H₃O⁺), when dissolved in water. The Brønsted-Lowry definition is an expansion to include solvents other than water: an acid is a substance which can act as a proton donor. By this definition, any compound which can be deprotonated can be considered an acid. Examples include alcohols and amines which contain O-H or N-H fragments. A Lewis acid is a substance that can accept a pair of electrons to form a covalent bond. Examples of Lewis acids include all metal cations, and electron-deficient molecules such as boron trifluoride and aluminium trichloride.

Acids in wine

The acids in wine are an important component in both winemaking and the finished product of wine. They are present in both grapes and wine, having direct influences on the color, balance and taste of the wine as well as the growth and vitality of yeast during fermentation and protecting the wine from bacteria. The measure of the amount of acidity in wine is known as the “titratable acidity” or “total acidity”, which refers to the test that yields the total of all acids present, while strength of acidity is measured according to pH, with most wines having a pH between 2.9 and 3.9. Generally, the lower the pH, the higher the acidity in the wine. However, there is no direct connection between total acidity and pH (it is possible to find wines with a high pH for wine and high acidity). In wine tasting, the term “acidity” refers to the fresh, tart and sour attributes of the wine which are evaluated in relation to how well the acidity balances out the sweetness and bitter components of the wine such as tannins. Three primary acids are found in wine grapes: tartaric, malic and citric acids. During the course of winemaking and in the finished wines, acetic, butyric, lactic and succinic acids can play significant roles. Most of the acids involved with wine are fixed acids with the notable exception of acetic acid, mostly found in vinegar, which is volatile and can contribute to the wine fault known as volatile acidity. Sometimes, additional acids, such as ascorbic, sorbic and sulfurous acids, are used in winemaking.

Acid (disambiguation)

An acid is any chemical compound that, when dissolved in water, gives a solution with a pH less than 7.0.

Acid or ACID may also refer to:

Science

Computing

Music

Genres

Bands