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Lemon juice tastes sour because it contains 5% to 6% citric acid and has a pH of 2.2 (high acidity). Plants contain pH-dependent pigments that can be used as pH indicators, such as those found in hibiscus, red cabbage (anthocyanin), and grapes .
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.
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.
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Verjuice (/ ˈ v ɜːr ˌ dʒ uː s / VUR-jooss; from Middle French vertjus, 'green juice') is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. [1] Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus. [2]
The results may taste a little different -- fish cooked in the oven is flaky, whereas fish cooked by lemon juice (a.k.a. ceviche) has a more raw-tasting consistency -- but the process is the same.
These diets have been promoted by alternative medicine practitioners, who propose that such diets treat or prevent cancer, heart disease, low energy levels, and other illnesses. Human blood is maintained between pH 7.35 and 7.45 by acid–base homeostasis mechanisms. Levels above 7.45 are referred to as alkalosis and levels below 7.35 as ...
Lemon juice, fresh 0 0–2 2–175 ... This is greater than the levels found in typical chocolate bars, which can also contribute to weight gain, potentially harming ...