Lemons and Limes

The average height of a fully grown lemon tree typically ranges from 10 to 20 feet, depending on the variety and growing conditions. Dwarf varieties can be as short as 3 to 6 feet, making them suitable for smaller gardens. Proper care, including pruning and fertilization, can also influence the tree's final height.

Yes, lemons contain a significant amount of water, typically about 88% of their weight. This high water content helps keep the fruit juicy and contributes to its refreshing taste. Additionally, the water in lemons plays a role in their nutritional benefits, as it aids in hydration and digestion.

No, lemon juice is not a base; it is an acid. Specifically, it contains citric acid, which gives it a low pH and sour taste. Bases have a higher pH and typically taste bitter, while acids like lemon juice can react with bases in neutralization reactions.

Yes, you can eat lemon skins, and they are actually quite nutritious, containing vitamins, minerals, and antioxidants. However, lemon skins can be bitter and tough, so they are often used in smaller amounts, such as in zest or candied forms, to enhance flavor. It's important to wash the lemons thoroughly to remove any pesticides or wax before consuming the skin.

Lemons are generally considered safe and healthy to eat in moderation. They are a good source of vitamin C and can add flavor to dishes and beverages. Some people may find the taste too sour, in which case they can be consumed in smaller amounts or used in recipes with other ingredients.

The is nothing you can eat, drink or do that will lose "belly fat" (there's no such thing). As for cleaning the whole cleaning industry is a sham. Your liver already"cleanses" your body of toxins. A frequent story of pounds of undigested food hanging out in your body for years is a fiction, so enemas are out too.

because,lemon contains rich content of vitamin C where the potatoes are not in vitamin C and potatoes or not good sources of vitamins although they tastes good

In the same way that vanilla extract is the liquid left after macerated vanilla beans are marinated in alcohol, lemon extract is the liquid that is left after lemon zest is similarly infused. To a chemist, in alcohol is a 'tincture', btw. In water, a 'tisane'. If you've an extra day, or so, to spare, simply zest a couple of lemons, then just cover the zest in a tall, narrow, covered container with a neutral grain spirit like vodka. One 30ml 'single' should be plenty. After soaking for (at least) a day, wrap the sodden zest in cheesecloth, or, hang in a strainer lined with a coffee filter, twist firmly, and all the clear(ish) liquid left over is your own, homemade, vanilla extract. If I'm strapped for either time, cash or ideas around any gift-giving occasion, I'll give away an ounce (30ml), or so, as a 'specially crafted' exotic 'neo-foodie'-type gift. Any citrus fruit works like a charm. Empty baby-food jars hold about 2 oz. (60ml). Any citrus fruit with the zest off should be used/eaten inside the next day or two, btw. Meanwhile, if you don't have an extra day, just cover the zest, as above, and rest the container in a warm water bath for an hour...or, as much time as you have!!! You'll need about twice as much of this 'quickie' extract, but it'll work fine. Just remember to reduce another high-volume liquid; water, milk, juice, etc., by the 'extra' volume of the 'quickie' extract. While we're on the subject; don't use 'peel' for anything except candying or ornamenting cocktails!!! It's far too bitter for use in (almost) any kind of cookery.

i dont know I'm asking you

It depends. Some bottled lemonade may have lemon juice, when some may not.

Look on the ingrediants.

They each get 3/4 of a mango. You divide 6 by 8, or easier, consider 6/8 a fraction and reduce to 3/4. So cut a quarter out of all 6, and give the magoes (minus the quarter segment) to six people, then give 3 of the 1/4 mango chunks to each of the remaining two persons.

Or another way, first divide all the mangoes in half, and give out 8 of the 12 halves. That leaves 4 halves, which you half once again and distribute equally. Again, everyone gets 3/4 of a mango each.

The lemon battery has no real world advantages other than the materials needed to make one are cheap, readily available, and nontoxic, making it quite suitable for a school science demonstration.

A lemon has approximately 8 seeds.

The voltage an electrochemical cell produces does not depend on the electrolyte (e.g. type of fruit), it depends on the two electrodes (e.g. metal strips).

The voltage is determined by the relative electronegativities of the two electrodes. For example all cells using a copper electrode and a zinc electrode will produce the same voltage, regardless of the kind of electrolyte they are put into.

Another example all cells using a carbon electrode and a zinc electrode produce 1.5 volts, regardless of whether the electrolyte is acidic (the original dry cell batteries), basic (modern alkaline batteries), or neutral (a salt).

Lemon zest is gotten from grating skin of a lemon, just the skin, not the pinth on a micro grater or with a lemon zester. You get the esential oil and VERY lemon flavor.

Neither. The voltage depends on the relative electronegativities of the materials in the electrodes, not the electrolyte between the electrodes.

Yes, lime breaks down in compost piles. It helps to cut or tear the peels of the citrus fruit in question into small chunks since small-sized recyclables decompose faster than large-sized. Lime as the inorganic material will break down and make compost and soil less alkaline or neutral in pH and more calcium-rich.

genus- citrus,order- sapindales ,kingdom - plantae,

There are several ways to say lemon in Italian. One of which is limone. You can find some others, as well as other language translations for this word on answers.com at the following link: http://www.answers.com/lemon. limone Limone

Yes, non-organic lemons are safe to eat if they are washed before consumption or use. Chemical, non-organic, synthetic pesticides can accumulate in the peel. The fruit is safer to eat than the peel, which must be cleaned before eating, employing in drinks or processing, such as in baked goods.

Arance e limoni is an Italian equivalent of the English phrase "oranges and lemons." The first above-mentioned feminine plural noun refers only to the fruit whereas the second feminine plural noun -- after the conjunction -- references both the fruit and the lemon-yellow color. The pronunciation will be "a-RAN-tchey lee-MO-nee" in Italian.