AP BIOLOGY

Detailed explanation-1: -Lemon juice has a pH between 2 and 3, which means it’s 10, 000–100, 000 times more acidic than water (1, 2, 3). A food’s pH is a measure of its acidity.

Detailed explanation-2: -citric acid and ascorbic acid. Lemon juice contains about 6-8% citric acid and 34.8 gm per 100 mL ascorbic acid. Ripe lemons are more acidic than raw lemons due to the accumulation of citric acid that makes them sourer.

Detailed explanation-3: -In terms of PH, vinegar is slightly more acidic than lemon juice. Since acidity is a catalyst in coagulation, we can only assume that this slightly higher acidity level in vinegar caused our proteins (milk solids) to become firmer, tougher and drier.

Detailed explanation-4: -Lemon juice pH is around 2.0, ranging between 2 and 3. This makes lemons less acidic (or more basic) than battery acid (sulfuric acid, pH=1.0) and slightly more acidic than apples (pH=3.0). Other foods with acidity comparable to lemon juice include vinegar and carbonated soft drinks.

Detailed explanation-5: -Average acid-strength of fresh lemons is about 5 percent (also the labeled strength of reconstituted bottled lemon juice; some strains of California lemons are less strongly acidic, however).