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Citric acid is an organic compound with the formula H O C(CO 2 H)(CH 2 CO 2 H) 2. [10] It is a colorless weak organic acid. [10] It occurs naturally in citrus fruits.In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
[1] [2] It is also used in chemical synthesis as a precursor to carvone and as a renewables-based solvent in cleaning products. [1] The less common (-)-isomer has a piny, turpentine-like odor, and is found in the edible parts of such plants as caraway, dill, and bergamot orange plants. [3] Limonene takes its name from Italian limone ("lemon"). [4]
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.
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]
Chemical formula. C 28 H 34 O 15: Molar mass: ... pure juice; 26 mg orange, pure juice; 18 mg lemon, pure juice; 14 mg lime, pure juice; 1 mg grapefruit, ...
Chemical formula. K 2 O 5 S 2: Molar mass: 222.31 g·mol −1 Appearance ... Potassium metabisulfite is sometimes added to lemon juice as a preservative.
Rub the surface of your pots with lemon halves dipped in salt or use a soft sponge to rub the salt sprinkled over lemon juice. Rinse with warm water and a clean soft cloth. Dry with a clean soft ...
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 ( red wine ).