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In order to neutralize any acid, you must add a base. In the pH scale, there are two extremes: acids and bases. acids are on the low end of the scale (0-6.9) and bases are on the high end (8-14) In the middle is neutral, neither acid nor base. If you want to make an acid less acidic, you must add a base to neutralize it a little. On the other hand, if you want to make a base any less basic, you must add an acid.

Examples of acids: Lemons, Vinegar, Apples, Oranges, and Grapes

Examples of bases: Distilled water, Eggs, Sea Water, Borax, Lime Water

Neutral is regular water.

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Why are some acids not allowed in foods?

Some acids are not allowed in foods due to safety concerns. Excess consumption of certain acids can be harmful and cause health issues. Regulating the use of these acids helps ensure the safety and quality of food products for consumers.


How can one effectively neutralize acids?

To effectively neutralize acids, one can use a base or an alkali substance. Bases can react with acids to form water and a salt, which helps to balance the pH level. Common bases used for neutralizing acids include sodium hydroxide (lye) and calcium carbonate (found in antacids). It is important to use caution and follow proper safety procedures when handling these substances.


Where might you use acids around your home?

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