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How to Calculate Ka with pH and Molarity

Weak Acid Dissociation Formula:

\[ Ka = \frac{[H^+]^2}{C_{initial} - [H^+]} \]

pH units
M

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1. What is Ka Calculation from pH?

The acid dissociation constant (Ka) calculation from pH and molarity allows determination of weak acid strength using pH measurements and initial concentration. This method provides a practical approach to quantify acid strength in laboratory settings.

2. How Does the Calculator Work?

The calculator uses the weak acid approximation formula:

\[ Ka = \frac{[H^+]^2}{C_{initial} - [H^+]} \]

Where:

Explanation: The formula derives from the equilibrium expression for weak acid dissociation: HA ⇌ H⁺ + A⁻, using the approximation that [H⁺] = [A⁻] for monoprotic acids.

3. Importance of Ka Calculation

Details: Ka values are fundamental in acid-base chemistry, helping predict acid strength, buffer capacity, and reaction behavior. Accurate Ka determination is essential for pharmaceutical formulations, environmental chemistry, and biochemical applications.

4. Using the Calculator

Tips: Enter pH value (0-14) and initial acid concentration in molarity (M). Ensure pH is measured accurately and initial concentration is known precisely for reliable results.

5. Frequently Asked Questions (FAQ)

Q1: When is the weak acid approximation valid?
A: The approximation works best when Ka < 10⁻³ and initial concentration is reasonably high (> 0.01 M), ensuring [H⁺] is much smaller than C_initial.

Q2: What are typical Ka values for common weak acids?
A: Acetic acid: ~1.8×10⁻⁵, Formic acid: ~1.8×10⁻⁴, Carbonic acid: ~4.3×10⁻⁷. Stronger weak acids have higher Ka values.

Q3: How does temperature affect Ka calculations?
A: Ka is temperature-dependent. Most tabulated values are at 25°C. Significant temperature variations may affect accuracy.

Q4: Can this method be used for polyprotic acids?
A: For polyprotic acids, the calculation becomes more complex as multiple equilibria must be considered separately.

Q5: What are common sources of error in Ka determination?
A: pH meter calibration, temperature fluctuations, ionic strength effects, and assumption validity are common error sources.

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