When you take a bottle of carbonated drink in your hand, it is likely that you will find a characteristic ingredient on its label – we are talking here about H2CO3, which is carbonic acid. The applications and properties of this chemical compound deserve attention as it is one of the most unstable and, at the same time, the most popular acids that have found widespread use in the food industry and beyond. What should you know about carbonic acid? Here is a handful of useful information.
Production and decomposition of carbonic acid
The production process of carbonic acid is not complicated. It also does not require too many ingredients or the use of advanced technologies. How is H2CO3, or carbonic acid, produced? The structural formula of this chemical indicates that it is formed through the dissolution of carbon dioxide (CO2) in water (H2O). The chemical obtained during this reaction shows several specific properties, which we will discuss below.
Properties of carbonic acid
What should you know about the physical and chemical properties of carbonic acid? This compound:
- is very weak and unstable,
- is odourless,
- is liquid,
- has a slightly acidic taste,
- exists only in diluted solutions,
- is readily degradable to water and carbon dioxide,
- colours methyl orange in red,
- co-creates the salts of carbonic acid (carbonates).
Dibasic acid H2CO3 forms two types of salts: acidic (bicarbonates) and neutral ones. Furthermore, carbonic acid cannot be produced in a concentrated form. Contemporary scientists have also found that carbonic acid can be obtained in gaseous form in trace amounts, although this is a very difficult task.
What is carbonic acid dissociation?
Carbonic acid in aqueous solutions is gradually decomposed. This phenomenon is called ionic dissociation. It is a two-step process which consists of gradual disconnection of hydrogen ions – first, one cation falls off, and then another. As a result of the dissociation, the entire chemical is broken down into 2 positive hydrogen ions and negative carbonate ions.
Occurrence and application of carbonic acid
Carbonic acid is distinguished by the fact that it occurs only in aqueous solutions. This property was used more than 200 years ago by the first soda makers who came up with the idea of passing carbon dioxide through water. CO2 was obtained as a result of the reaction of acetic acid with sodium bicarbonate (baking soda). After saturating water with it, it was found that a carbonated beverage is much more refreshing than any other known soft drink.
Currently, the range of application of carbonic acid (H2CO3) in the carbonated beverages industry is very broad. It is safe to say that without this ingredient, we would never have known the taste of iconic beverages, such as classic soda water, carbonated mineral water or soft fizzy drinks such as orangeade, Coca-Cola, Pepsi or Sprite.
Carbonic acid also finds application in laboratories in the chemical industry, as well as in cosmetology – it is used to prepare advanced skin cleansing and rejuvenating treatments. In medicine, this compound is used, for example, by health resorts to prepare carbonic baths (recommended mainly for hypertensive patients and patients suffering from cardiovascular diseases).
How does carbonic acid affect the human body?
There are many myths surrounding carbonic acid. Some claim that the consumption of carbonic acid beverages contributes to the acidification and wasting of the stomach, whereas others believe that H2CO3 has no effect whatsoever on the human body. So, what is the truth, and who is right? Carbonated water or beverages usually have a slightly acidic taste, and although they can cause distressing symptoms, these are only relevant for those who struggle with gastrointestinal problems or indigestion. Of course, just like any other acidic food, H2CO3 consumed in excess can cause disruption to the acid–base balance in the body.