Fruit and Vegetable Juices

Why does lemon juice make things less slippery?


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2014-02-13 19:42:26
2014-02-13 19:42:26

lemon juice is an acid.

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No lemon juice has way more acid.

Lemon juice from concentrate does contain vitamin C, although considerably less than fresh lemon juice.

the acid level of lemon juice is less then that of coke or lemon juice. Its pH level is 3, while coke is 2.5 and lemon juice is 2.

Yes, but you may want to use a little less lemon juice than the recipe calls for.

Lemon juice has a pH less than 7 because lemon juice is slightly acidic. It contains citric acid, which is acidic, and all acids have a pH value below 7.

Fresh lemon juice dissolves a egg shell just like vinegar. it (the egg shell) is less acidic than the lemon juice. so there fore it dissolves.

Lemon juice is much more acidic than orange juice, and contains less natural sugars and less water. If you substitute fresh squeezed lemon juice for orange juice, the result will taste less sweet and much more sour. It's also a real pain to squeeze more than 1/2 c of lemon juice quickly. So, if the recipe calls for 1 c of orange juice, consider mixing up a weak batch of lemonade (equal parts lemon juice and sugar, plus four times more water than lemon juice.) Alternatively, substituting lemonade from concentrate or out of a container will work just fine. DO NOT substitute lemonade made from powdered drink mixes for orange juice.

Salsa is less acid than lemon, so pH is higher.

Yes it is. The pH of water is neutral or 7, and lemon juice is a very low 1 or 2. With the water, the resulting pH is more neutral and less acidic than lemon juice alone.

More or less, Lemon Juice has a pH of around 2, stomach acids are around 1-2

There is a lot of excess water in juice from lemons. The juice has some of its water removed by various methods, so that you can add more lemon flavor using less liquid. Similar processes are used with orange juice to thicken it before it is frozen to keep it fresh.

Yes, if you do not keep it refrigerated it after opening it, it goes bad. Bad lemon juice has an odd smell, and it tastes less citrusy, rather like flattened soda.

Lemon juice, although it is slightly less acidic.

Vinegar, lemon juice, or salt helps. I would recommend vinegar though, because lemon juice and salt sting. All of these ingredients numb skin, making it less tender.

''Yes because apples have less calcium and salt water has more protein and lemon juice has more sugar than all two. So the answer is yes''

You follow the directions on the container. You will need much less of the concentrated liquid than with fresh juice from lemons.

Less than one, if you are using just the juice a lemon typically holds about 2 tablespoons. This is approximately 35 grams, so 9 grams would be about 1/4 of the juice from a lemon. If you are using the whole lemon it would be about as much as one slice if the lemon is sliced into 8 pieces.

because lemon juice is high in pectin, which is needed to make jam set. pectin occurs naturally in most fruit, but some fruits have less than others. so lemon juice is often added to low-pectin fruit (eg blackberries) to make the jam set more easily.

herbs, lemon zest and juice, garlic, onions, Worcestershire sauce, mustard

It really depends on the recipe; it certainly won't be a disaster, because they have similar acidic tastes. But in a drink, for instance, lemon juice is sharper and would make the drink less fruity. In Mexican food, as well, the dish would be edible, but certainly not the same.

First things first: anything that is pH 2.0 is not water, it's a moderately powerful acid. Lemon juice, for instance, is pH 2.0. Orange juice is pH 3. Next, we don't know how much of this acid you need to make less acidic. Certainly a glass of lemon juice is going to require less NaOH to bring its pH up than will a barrel of it.

Yes, but lemon is more sour than lime, so to get the same level of "tanginess", you either need a bit less of it, or to dissolve enough caster sugar with it to equal up the sourness.

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