A weak acid is a type of acid that does not completely dissociate into ions when dissolved in water. This means that only a small fraction of the acid molecules release hydrogen ions (H⁺), resulting in a solution that is less acidic compared to strong acids. Common examples of weak acids include acetic acid and citric acid. Weak acids are important in various biological and chemical processes. They play a crucial role in maintaining the pH balance in living organisms and are often used in food preservation and flavoring. Their partial ionization allows for a more controlled reaction in many applications.