What is a buffer and what are the properties of buffers?
What determines whether or not an acid is strong? What are some of the strong acids? What determines whether or not a base is strong? What are some of the strong bases? Is the conjugate base of a strong acid itself strong? Explain why or why not.
How can I figure out how to identify the following?
Identify three acids added to food to protect against spoilage. Identify three foods that typically have these additives.
Explain how these acids work to protect food.