I'm not sure, but it may be because the calcium carbonate is a base, and therefore it neutralises the citric acid in the lemon juice (which makes the lemon juice taste sour). The rapid release of CO2 (a product of the neutralisation)has caused the fizzing, and a salt (calcium citrate) is formed. It is often removed and added to sulphuric acid to make sweets.
Cyctric acid (lemon juice) or HCL
water is neutral. lemon juice and cola are acidic due to the presence of citric acid and carbonic acid respectively. ammonia is basic
Ammonia, which is basic, would raise pH. Vinegar, coffee and lemon juice are all acidic and would cause pH to be lower.
only if you mix the substance with lemon juice and cooking oil
Calcite, which is the compound calcium carbonate (CaCO3) forms carbonic acid (H2CO3) which decomposes into water and carbon dioxide gas. Here is the two step reaction with hydrochloric acid: 2HCl + CaCO3 --> CaCl2 + H2CO3 H2CO3 --> CO2 + H2O
safe
The shell of the egg will dissolve and the egg can bounce on a small height. This is because the lemon juice, which is an acid reacts with the calcium carbonate and dissolves it.
The shell of the egg will dissolve and the egg can bounce on a small height. This is because the lemon juice, which is an acid reacts with the calcium carbonate and dissolves it.
Yes, lemon juice has around 29.9% calcium.
it will get larger due to osmosis the cell membrane will let the water in causing it to expand. Hope this is hopeful.
Salt turns blue when added to lemon juice because it has iodine inside it. When lemon juice is added to iodine, it changes colour.
water
if its pure lemon juice with no added sugar then it has no sugar in it. and most lemon juice are like that. its in lemon soft drinks and lemon cordials that add the sugars.
It is called denaturation
Lemon juice contains citric acid. Citric acid is a weak acid that has the chemical formula of C6H8O7. It reacts with chalk, which consists of calcium carbonate (CaCO3). Whenever an acid reacts with a base, a salt and water are formed. Salts can dissolve in water (they are aqueous). Therefore, when chalk reacts with lemon juice, water and aqueous sodium citrate are formed. The sodium citrate dissolves into the water.
Because the chef added it to enhance the taste.
it turns red[first it was purple