Search Results for: Mixtures of vegetables prepared by vinegar
. why we use vinegar in pickels?
for example citric acid is present in lemon, oxalic acid in tomato, acetic acid in vinegar, formic acid in sting of ants, lactic acid in curd,malic acid in apple. there are some acids which are used in laboratory and can,t be tasted. e.g. hci, h so , hno , ch cooh activity the teacher will assign to...
https://slideplayer.com/slide/2986985/