zuurkracht
Zuurkracht is a Dutch term used to describe the relative strength of acids, i.e., how readily a substance donates protons to water or other bases. It is essentially the same as acid strength and is widely used informally in chemistry, education, and food science.
Measurement: In aqueous chemistry, acid strength is quantified by the acid dissociation constant Ka or pKa.
Context and interpretation: Zuurkracht is not an absolute property; it's relative and context-dependent. It should be
Applications: In fermentation and food processing, higher zuurkracht can influence flavor, texture, and preservation; in chemistry
See also: acid strength, pKa, pH, Bronsted-Lowry acid, Lewis acid.