I want to know everything about ACID HYDROLYSIS?
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try this - nice simple slides to follow
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hope this helps!\nhttp://en.wikipedia.org/wiki/Krebs_cycle\nhttp://en.wikipedia.org/wiki/Glycolysis
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It's an acid catalysed hydrolysis. The oxygen attached to the 2-carbon is protonated, then acetic acid is displaced from the ring by water, which is deprotonated to give salicylic acid. The vinegar smell is acetic acid. Note that the reaction cannot occur without water.
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Producing hydrogen electrolytically.  A very current topic and of interest to all persons paying for gasoline.
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process of reacting acid and base to give salt and water iz neutralization but reaction of salt and water to give acid and base iz called hydrogenation
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Try looking up the pH of the various substances.  Your school librarian should be able to help you with more specifics on searching, particularly as several good print resources exist on this topic (and print resources are MUCH better than "googling" because they've typically been checked for accuracy wheras most web content has not).  I've included a couple sites to get you started, but you should find nonweb resources to verify the information.  \n\nIt is interesting to note in a project like the one you're doing that the digestive system works by corrosive action of strong acid (primarily concentrated hydrochloric acid), so almost anything you consume is going to be higher in pH than your digestive system.  Also, corrosivity is only one measure of chemical action (and danger)!  \n\nHave fun and good luck with your project.
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its solitaric acid.....its metabolism....\ncheck out the site listed!
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fatty acids and alcohol esters are easy, they just need:\n\n1. Heat\n2. Acid catalyst (often PTSA or sulfuric acid)\n2. Vacuum\n3. Nitrogen sparge\n\nthe alcohol group will react with the hydrogen on the fatty acid producing water, if the water is not remove, the bond will be hydrolyzed, which is why the vacuum is required to strip out the formed water.
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a phd student in chem looking for basic chem material on the web.\n\nright.\n\nstart here: http://www.carleton.ca/~rburk/chem1000\n\na textbook might also be useful.
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Hydrochloric acid has several functions during digestion.  Gastric acid has a pH of around 2.0, which is highly acidic.  Since proteins have a narrow pH threshhold, gastric acid denatures them and exposes peptide bonds for proteolysis.  \n\nThe real work of breaking the peptide bonds is done by pepsin though.  However, since pepsin targets proteins and there are many proteins in body that we don't want pepsin to break up, pepsin has to be produced and transported around in the form of it's inactive precursor, pepsinogen.  Once the pepsinogen encounters the HCl in the stomach, it is activated into pepsin and proteolysis can occur.  \n\nStomach acid is also useful in killing any bacteria that have entered the stomach through the esophagus and keeping the beneficial bacteria in the colon from migrating into the small intestine and causing problems.
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You can dissolve it in water. Upto 7.4 g dissolves in 100 mL of water.  This solution will be acidic.
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You might want to go here Protonic (see link below)\n\nThey would help you, is free also.
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pH (potential hydrogen) is a measure of the activity of hydrogen ions (H+) in a solution and, therefore, its acidity or alkalinity. In aqueous systems, the hydrogen ion activity is dictated by the dissociation constant of water (Kw = 1.011 × 10−14 at 25 °C) and interactions with other ions in solution. Due to this dissociation constant a neutral solution (hydrogen ion activity equals hydroxide ion activity) has a pH of approximately 7. Aqueous solutions with pH values lower than 7 are considered acidic, while pH values higher than 7 are considered alkaline..\n\npH = -log(concentration of H+)\njust use the equation to figure it out.\nhttp://en.wikipedia.org/wiki/PH
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The method may depend upon what type of hydrolysis you performed: acid, base or enzyme.\n\nMost methods would depend upon measuring the increase of reducing sugar in the solution (these are aldehydes).  All of these methods are far more complicated than using the disappearance of the blue-black iodine-starch complex.
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acidity has three different definations.\nLewis Acids - a substance capable of accepting as=n unshared electron from a base to form a dative covalent bond.\nArrhenius Acid - a Hydrogen containing compound that ionises and releases protons, [H+] in an aquous solution,\nBronsted Acid - a substances consisting of molecules or ions which donates protons, [H+].\nif any substances adhere to any of the three conditions, it is an acid. \nthe common theory is the Bronsted theory. this is where the term pH is introduced, where pH means 'potential of H+'. a solution with more H+ ions then OH- ions is an acidic solution. the pH is generally <7. however, this standard varies with temperature, and the concentration of the solute(water). \na general apparatus to determined is the blue litmus paper. it'll turn red on contact with acidic solutions.
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Acidity is when an excess of H+ binds H2O as H3O+.  Strong acids are ones like HCl, which in solution will ionize completely--Cl-, being very soluble, will let go of H+ to make the solution acidic.  Other "weak" bases are ones that do not necessarily ionize completely.  Excess H+ will bind to sites in the weak acid molecule rather than binding to H20, meaning that the pH will not be as low (low pH < 7 = acidic).  In this way, a weak acid can act as a buffer--in pure water, it will ionize to a certain extent, but with excess H+, it will bind more H+, but the free H+ in solution will only change very little, and the pH remains rather stable.
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Water, of course, is liberated. If hydrolysis is complete, the protein is broken down into free amino acids. If hydrolysis is only partial, then the protein is broken up into fragments. If partial hydrolysis is performed on the folded protein then the lesions often occur at solvent-exposed loops, and particular fragments are the result.