FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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salt, sugar, oil
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salt, sugar, vinegar, lemon juice
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vinegar, lemon, pepper
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None of the above
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Detailed explanation-1: -Lemon juice in its natural state is acidic with a pH of about 2, but once metabolized it actually becomes alkaline with a pH well above 7. So, outside the body, anyone can see that lemon juice is very acidic. However, once fully digested, its effect is proven to be alkalizing with many health benefits.
Detailed explanation-2: -Because they contain a high amount of citric acid, lemons have an acidic pH. 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. The pH of lemon juice falls between 2 and 3, meaning it is acidic.
Detailed explanation-3: -Vinegar (a weak acetic acid) has a pH comparable to lemon juice, around 2.2. The pH of soda is about 2.5.