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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.
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.
Acidosis, defined by blood pH below 7.35, is the most common disorder of acid–base homeostasis and occurs when there is an excess of acid in the body. In contrast, alkalosis is characterized by excessively high blood pH. Blood pH is usually slightly basic, with a pH of 7.365, referred to as physiological pH in biology and medicine.
The word “acid” is a little harsh, but so are vinegar and citrus juices, which are, umm, acidic. ... For basic salad dressings, ... I typically go for lemon, but lime or orange will work too ...
Most marinades are comprised of three parts: oil, spices and acid. The oil adds juiciness to the meat and the spices add flavor, but neither of those would have any affect on the meat without acid ...
In older literature, it was also called: Salt of sorrel, [1] sorrel salt, sel d'oseille, [2] [3] sal acetosella; or, inaccurately, salt of lemon (due to the similar acidic “lemony” taste of the edible common sorrel or garden sorrel) [4] Potassium hydrogenoxalate occurs in some plants, notably sorrel. It is a commercial product used in ...
Another possibility is the molecular autoionization reaction between two water molecules, in which one water molecule acts as an acid and another as a base. H 2 O + H 2 O ⇌ H 3 O + + HO −. The bicarbonate ion, HCO − 3, is amphoteric as it can act as either an acid or a base: As an acid, losing a proton: HCO − 3 + OH − ⇌ CO 2− 3 ...
The flowers are white with a purple base and are fragrant. [8] The Meyer lemon fruit is yellow and rounder than a true lemon. [8] The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka supermarket lemon varieties. [8]