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Citric acid sold in a dry powdered form is commonly sold in markets and groceries as "sour salt", due to its physical resemblance to table salt. It has use in culinary applications, as an alternative to vinegar or lemon juice, where a pure acid is needed. Citric acid can be used in food coloring to balance the pH level of a normally basic dye.
The lemon battery illustrates the type of chemical reaction (oxidation-reduction) that occurs in batteries. [2] [3] [4] The zinc and copper are called the electrodes, and the juice inside the lemon is called the electrolyte. There are many variations of the lemon cell that use different fruits (or liquids) as electrolytes and metals other than ...
[citation needed] Common sugar can be inverted quickly by mixing sugar and citric acid or cream of tartar at a ratio of about 1000:1 by weight and adding water. If lemon juice, which is about five percent citric acid by weight, is used instead then the ratio
The molecular formula C 6 H 8 O 7 (molar mass: 192.12 g/mol, exact mass: 192.0270 u) may refer to: Citric acid; Isocitric acid
Lime juice contains slightly less citric acid than lemon juice (about 47 g/L), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice. [14] Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes. [15]
Lemon juice and rind are used in a wide variety of foods and drinks, the juice for its sour taste, from its content of 5–6% citric acid. [28] The whole lemon is used to make marmalade, [29] lemon curd [30] and lemon liqueurs such as Limoncello. [31] Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated ...
That can't be right. Lemon juice is about 92% water. Consider sugar of 1000g and 1 gram citric acid versus 1000 g sugar and 75000 g lemon juice of which 69000 g is water. That seems more like lemonade, and it's going to take a long time to evaporate or boil away the water fraction. If lemon juice is 5% citric acid, then from 1000:1, 1/5%=20.
The name comes not from the popular fruit flavorings but from the fact that the acid in the mixture — which was then sourced from either citrus fruit (citric acid) or grapes (tartaric acid) — forms further salts such monosodium citrate in solution with the carbonates or tartrates. [2] "Fruit salt" thus refers both to the fruit-derived salts ...