Basically, they're about the same.
It will depend on the type of orange and apple, as different breeds of each have slightly different pH's. Most Oranges have a pH of between 3.1 - 4.1. Apples tend to have a pH of between 3.3 - 3.9 depending on type.
Due to this, there is a wide range of pH's in both types of juice depending on the stock used. Orange Juice tends to be between 3.6 - 4.3 once squeezed, and apple juice tends to be in the 3.4 - 4.0 range.
This is of course for pure juices. Many juice drinks have additives which alter the pH greatly.
Apple Juice has much more acid than Orange.
Lime juice is more acidic due to its ph.
Probably orange juice :L
apple is more acidic
pineapple.
Its really really good to have pine apple&Moosambi juice. Coz pineapple contain carbohydrates & alanine which is good for stomach problema. Moosambi juice contains citric acid which is good for whole body.
5.6 quarts
orange juice,apple juice,cranberry juice,pineapple juice,and grape juice
yes, the strawberry - pineapple somoothie
Pineapple juice is a good ingredient for a marinade because it contains the enzyme Bromelin which is a natural tenderiser.
yes, apple juice does help grow a plant faster or does it?
Pineapple Juice contains 42% of your daily Vitamin C allowance
Pineapple juice, Apple Juice, Bacon and Turkey legs.
first off its pineapple and yes
An unpeeled apple because it is natural and the real thing. Apple juice has been processed.
you can stuff them inside the meat and it enhances the meat's flavor too!AnswerYou don't use pineapple itself -- you use the juice. The acidity of the juice breaks down the fibers of the meat.... This is only recommended, by the way, for meats that will be in sauces that are relatively sweek.Fresh pineapple juice also contains the enzyme Bromelain this enzyme breaks down some of the connective tissue (collagen) as well as the acid breaking down the myofibril which is the motor unit in the muscle itself.
Lemon juice helps slow down or prevent the oxidation of food, but I have heard little about preserving it. Peel an apple and dip it in acidulated water (water and lemon juice) and the apple won't turn brown (for a while).