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10-01-2006, 06:04 PM #40Senior Member
The Stuff inside Food
You did a good job mincing molecules! The strange thing is--and I've wondered why they do this--most general chemistry info on the Web, along with the biochem professors and all the chemists who work with us at school, use the terms interchangeably. And the basic acids compared to the salts really aren't interchangeable because of the addition of the sodium. I've heard them doing that with other salts, too. I know I did that with sodium ascorbate because I've heard it done that way. But why do real chemists do that? Because they think of them as the same thing?
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