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An '''acid''' is a [[molecule]] that creates H⁺ and H₃O⁺ ions in water (according to the Arrhenius definition), that donates H⁺ [[ions]] ([[proton]]s) in a chemical reaction (according to the [[Bronsted-Lowry theory|Bronsted-Lowry]] definition), or that accepts an electron pair in a reaction (according to the Lewis definition).

An '''acid''' is a [[molecule]] that creates H⁺ and H₃O⁺ ions in water (according to the Arrhenius definition), that donates H⁺ [[ions]] ([[proton]]s) in a chemical reaction (according to the [[Bronsted-Lowry theory|Bronsted-Lowry]] definition), or that accepts an electron pair in a reaction(according to the Lewis definition).

An acid can be neutralized by adding a [[base]]. (See: [[Acid-base reaction]])

Acids taste sour and turn blue [[litmus paper]] red; they have pH values of less than 7.  Acids are covalent compounds, but when dissolved in [[water]], they will conduct electricity. When an Arrhenius acid is put into water, it will lose its H⁺, a process called aqueous dissociation. [[Strong acid]]s are those that completely give up their protons in solution, whereas [[weak acid]]s reach an equilibrium concentration of H⁺ in solution. Many [[organic molecule]]s that play important roles in biological processes are also acids, such as [[amino acid]]s and [[carboxylic acid]]s.

==Properties==

==Safety==

Acids taste sour (although, in a laboratory, '''never''' taste an acid; they can be highly corrosive) and turn blue [[litmus paper]] red; they have pH values of less than 7.  Acids are covalent compounds, but when dissolved in [[water]], they will conduct electricity. When an Arrhenius acid is put into water, it will lose its H⁺, a process called aqueous dissociation. [[Strong acid]]s are those that completely give up their protons in solution, whereas [[weak acid]]s reach an equilibrium concentration of H⁺ in solution. Many [[organic molecule]]s that play important roles in biological processes are also acids, such as [[amino acid]]s and [[carboxylic acid]]s.

'''Never''' taste, or even touch, an acid stronger than 5% acetic acid, commonly known as vinegar; acids can be highly corrosive.

==See Also==

==See Also==

*[[Common Acids]]

*[[Common Acids]]

*[[pH]]

*[[pH]]

[[Category:Acids|!]]

[[Category:Chemistry]]