Carbonic acid is a weak diprotic acid formed when carbon dioxide dissolves in water, existing in dynamic equilibrium with CO2(aq) and bicarbonate ions. It plays essential roles in biological buffering systems, the carbon cycle, and ocean chemistry. In food applications, it is responsible for the tartness and effervescence in carbonated beverages. The compound is unstable in pure form and readily decomposes back to CO2 and water. Its pKa values are approximately 6.35 and 10.33, making it a key component in pH regulation in blood and aquatic environments. Industrially, it is generated in situ for various processes including mineral processing and beverage carbonation.