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Why might fatty acids, amino acids, and nucleic acids increase the hydrogen ion (H+) concentration of a solution? Explain
Simply because fatty acids,
amino acids and nucleic acids are acids that produce hydrogen +. In chemistry
definitions, acids are substance that tastes sour that donates hydronium ions
in a water solution. An acid is also a compound of substance that produce
proton and embrace electrons. A proton according to science is something that
has hydrogen but doesn’t have electron. That’s why when these acids are
combined they increase the number of hydrogen + or (H+) in a certain substance.
Fatty acids, amino acids, and nucleic acids have reactive carboxylic acid groups (RCOOH), and when they are dissolved in water, the H+ ion tends to separate (leaving RCOO-). The released H+ ions result in a greater concentration of H+ ions.
They would also result in a higher acidity level, and a lower pH.
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