yes especially if its all natural
orange juice is one of them
lemon juice is an acid.
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.
Salsa is less acid than lemon, so pH is higher.
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.
Yes it has acid, the acid in it is Malic Acid.
Lemon juice, although it is slightly less acidic.
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.
orangeAnswerThe juice of an orange.AnswerPasteurized orange juice, Tircalcium citrate (calcium source) and vitamin D3.AnswerPure filtered water, premium concetrated orange juice, less than 2% of calcium phosphate (calcuim sources), vitamin e
No the pH level of acid is too less. Everyone has HCl (hydrochloric acid) + some bacteria in their stomachs, so you need to collect enzymes from bacteria and a strong acid like Hydrochloric acid or sulfuric acid.
Assuming the orange juice hasn't had additives added to it (e.g. it is freshly squeezed), there is NO phosphoric acid in orange juice, regardless of the quantity. Phosphoric acid is an INorganic (mineral) acid, made in bulk to add to Coke, rust removers, etc. The acidity in orange juice comes from CITRIC acid, a weak and natural organic acid, hence the term "citric fruit" for oranges, limes, lemons and the like. In lemons and limes citric acid can account for up to 8% of the (dry) weight; it's noticeably less in oranges, and can vary significantly depending upon the variety of the orange, as well as where it was grown (similarly with the proportion of vitamin C, ascorbic acid).
Foods such as orange juice and lemon juice are acidic in their natural state but turn alkaline after they have been metabolized in the body. As such, for dietetic purposes they are usually considered to be alkaline forming foods despite being acidic prior to consumption. Most fruits are alkaline except a few that include cranberries, plums and prunes. These fruits are classified as acidic because they contain acids the body can't metabolize.