Of course not!
That depends on if anything was added to it - like preservatives, to keep it fresh in a bottle, but since most Lime juice came from the fruit that grows on trees it is biodegradable. If it is not really lime juice but a chemical flavor then that may take longer to break down. Almost everything is biodegradable given enough time.
When lime juice is rubbed on yam, the acid in the lime juice can help to break down some of the starches in the yam, which may enhance its flavor and texture. Additionally, the acidity can help to prevent browning and oxidation, preserving the yam's color and freshness. This combination of effects can make the yam taste more vibrant and refreshing.
That depends on if anything was added to it - like preservatives, to keep it fresh in a bottle, but since most Lime juice came from the fruit that grows on trees it is biodegradable. If it is not really lime juice but a chemical flavor then that may take longer to break down. Almost everything is biodegradable given enough time.
It is called Lime Juice
A lime juice tub was a ship that served lime juice to prevent scurvy.
There are a couple of ways to increase the juice you'll get. One is the roll the lime on the counter top pressing down firmly. Basically your breaking up the flesh of the lime inside before you cut it in half. This starts the juice flowing. Another way is to put the whole lime in the microwave for around 10 seconds. Not so long that it gets too hot. The effect is the same. The heat breaks down the flesh in the lime so the juice is free to run.
Lime juice is fairly acidic.
Lime juice is acidic.
Rolling, with pressure, any citrus fruit prior to cutting, releases the juice from the membranes inside. The 'membranes" are the pulp you see in the juice itself. They are like tiny compartments that hold the juice. By rolling, you break them down slightly, releasing the juice of the fruit.
A drink that has amaretto, cranberry, lime (maybe urine)
One must squeeze a lime.
Lemon juice is more dense than lime juice.