Vegetables (especially cauliflower, beets, cabbage etc) benefit from a tsp of white vinegar in the water as it helps them retain their color and flavor :)
no
yes
Vegetable plants are plants where the soil pH is a measurement of how alkaline or acidic the soil is. A reading of less than 7 represents acidic soil and greater than 7 is alkaline. Most vegetables grow well in soil with a pH of 6.5. However, some crops prefer a more acidic environment. See the related link for further information.
Pork in its natural state is not acidic. However, certain cooking methods or flavorings used in pork dishes can make them acidic.
Yes, a lower pH level indicates a more acidic environment.
Yeast prefers an acidic environment for optimal growth and fermentation.
Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking
Tomatoes, peppers, and other plants that prefer acidic soil benefit from the use of coffee grounds due to their acidic nature.
Rice is acidic in nature with a pH between 5.0 to 6.0 depending on the type and cooking method.
Some vegetables prefer slightly acidic soil for optimal growth, while others can thrive in a range of soil pH levels. It is important to research the specific needs of the vegetables you are growing to ensure they have the best growing conditions.
No, lysosomes maintain an acidic internal environment through the action of proton pumps that actively pump protons into the lysosome, leading to an acidic pH around 4.5. This acidic environment is important for the optimal function of lysosomal enzymes involved in the breakdown of macromolecules.
No, the small intestine do not need an acidic environment in order to work. Acid works in stomach to partially digest the food. In the small intestines, fats are digested using bile from the gallbladder which is not acidic.