acetic acid, sulfuric acid, hydrochloric acid
perchloric acid
chloric acid
chlorous acid
hypochlorous acid
hydrochloric acid
Fluoroantimonic acid
toluenesulfonic acid
benzoic acid
Ascorbic acid
Deoxyribonucleic acid
Common examples of acidity regulators include citric acid, acetic acid (vinegar), lactic acid, tartaric acid, and malic acid. These substances are used in food and beverages to either increase or decrease acidity levels to achieve desired flavors and preserve the products.
Some examples of foods that are bases include bananas, spinach, almonds, and tofu. These foods have a higher pH level and can help balance the acidity in the body.
Some examples of fruits with high acidity include lemons, limes, oranges, and grapefruits. These fruits can be incorporated into a balanced diet by using them in salads, as a topping for yogurt or oatmeal, in smoothies, or simply eaten on their own as a snack. Their acidity can add a refreshing and tangy flavor to dishes while also providing important vitamins and nutrients.
Examples: flammability, reactivity, acidity, basicity, electronegativity, stability, etc.
Most grains, except buckwheat and millet, are acidic. They aren't necessarily high in acidity but they do have some level of acidity which can be dangerous to your body which prefers a slightly alkaline pH. Refined grains and wheat have highest acidity.
Normally some acidity is necessary in the intestines for a good digestion of foods. Hiperacidity or hypoacidity are abnormally situations.
color, odor, and acidity
Cashews are generally considered to be low in acidity compared to other nuts. However, some people with certain sensitivities or medical conditions may experience acidity or digestive issues when consuming cashews.
The plural of acidity is acidities.
You could add some alkali compounds into it to neutralize some amounts of the acidity in a lake. For the long term, you could find the source of the acidity and control the emission of it. For example, sulfur dioxide released into the air can dissolve in water and fall as sulfuric acid, acidifying the lake.
If the acidity of soil is too high, the germination of a seed will either be slowed or the seed may not grow at all. Some plants are very sensitive to the level of acidity in the soil and need to be treated carefully.
Salt reduces acidity in coffee by neutralizing some of the acidic compounds present in the brew, resulting in a smoother and less bitter taste.