Taste, acid

Carbon Dioxide. Carbon dioxide [124-38-9] provides soft drinks with a pungent taste, acidic bite, and sparkling fizz. Carbon dioxide (qv) also acts as a preservative against yeast, mold, and bacteria. The carbon dioxide used ia soft drinks must be food-grade and free of impurities that may affect the taste or odor of the final product. 

The proteins miraculin and circulin from tropical fruits modify taste. Acids taste sweet rather than sour after the tongue has been treated with either protein.945 946 Exposure of the tongue to artichokes often... 

A white or almost white, crystalline powder, platelets or thick birefringent rods (from alcohol + acetone) odorless, with a slightly bitter saline taste, acid. 

Features Separate stem for each flower and leaf grows from root they are round, slender, smooth, with a pinkish hue lower down. Leaves trifoliate, slightly hairy, yellow-green above, darkish purple underneath. Flowers five-petalled, white, purple veins, one to each slender flower stalk. Taste acid, rather lemon-like. 

Acid Taste Acid g/L pH Constant Sensation Found In... 

As mentioned previously, acids and bases can be defined in a number of ways. One way to define an acid or base is by what you see when an acid or base reacts with other substances. For example, your senses can help you identify an acid or base because acids taste sour and bases taste bitter. The sour taste of lemons can be attributed to the citric acid found in the lemon juice. In addition, bases have a slippery feel to them (please, do not touch or taste acids or bases). 

It is a yellow or light-brown syrup, which cannot be dried without decomposition, bitter and disagreeable to the taste, acid in reaction, and soluble in water, alcohol, and ether. 

Reddish-brown liquid. Almost odorless sour, strongly astringent taste. Acid to litmus. Affected by light, d" 1.548, Miscible with water, alcohol. May crystallize or... 

Odorless. Insipid, mucilaginous taste. Acid reaction. One gram requires 0.9 ml 0.1N NaOH for neutralization to... 

Each of the contexts discussed above has left its marks on the chapter on acids and bases in most general chemistry textbooks, for example, in Chemie (1998), which is the most commonly used textbook for secondary education in the Netherlands. The chapter starts with an every day context tasting acids. Within the next two sentences the acid is subsequently a solution (vinegar), a substance (acetic acid), a solution of the substance (a certain concentration of acetic acid in water). The text continues by explaining the pH scale, and switches in the next sections to describe an acid as a particle, from which a proton can be removed. These examples show that the coherence within the chapter is rather problematic. Its structure is not a result of a well thought out pedagogical strategy. Instead, it is a... 

A pA a value of about 5 (cf acetic acid) is typical of a great many mono-carboxylic acids, both aliphatic and aromatic. The value of 10 is typical of a phenol. Acids with pi values greater than 7 scarcely affect neutral indicator paper and, if greater than 10, do not even taste acidic. 

The properties of acidic solutions are quite different from those of basic solutions. Acids have a sour taste, whereas bases have a bitter taste. Acids change the colors of certain dyes in a way that differs from the way bases affect the same dyes. This is the principle behind the indicator known as litmus paper ( FIGURE 4.8). In addition, acidic and basic solutions differ in chemical properties in several other important ways that we explore in this chapter and in later chapters. 

The existence of calcium carbide and other carbides with similar formulas and properties shows that acetylene is an acid, with two replaceable hydrogen atoms. It is an extremely weak acid, however, and its solution in water does not taste acidic. 

Acids taste sour. The German word for acid is sauer. Remember that tasting acids can be extremely dangerous Do not taste an acid unless a teacher or chemist says that it is safe. You may have tasted sauerkraut. Sauerkraut is cabbage that has been preserved in its own lactic acid. Vinegar is another sour substance in the kitchen. Vinegar has acetic acid that gives it its sour taste. 

Bases have a bitter taste. There are very few foods that are basic, but those that are, such as baking soda, taste bitter rather than sour. Do not taste a substance to see if it is a base unless your teacher or a lab chemist tells you that it is safe. Tasting bases can be even more dangerous than tasting acids because of the damage a base could do to the proteins on your tongue and in your mouth. 

Acids have a sour taste. Acids dissolve many metals. Acids turn blue litmus paper red. 

Carboxylic acids are Bronsted-Lowry acids, they are proton donors. They are the most common type of organic acid. Among the simplest examples are formic acid H-COOH, that occurs in ants, and acetic acid CH3-COOH, that gives vinegar its sour taste. Acids with two or more carboxyl groups are called dicarboxylic, tricarboxylic, etc. The simplest dicarboxylic example is oxalic acid (COOH)2, which is just two connected carboxyls. Mellitic acid is an example of a hexacarboxylic acid. Other important natural examples are citric acid (in lemons) and tartaric acid (in tamarinds). 

The five texture attributes axt fullness, which indicates how rich the sensation is perceived in the mouth, similar to corpo for wine intensity of the taste texture which is the quahty of the perceived taste harmony, which evaluates the equilibrium between the acid and sweet tastes and taste acidity. 

Uses Emulsifier for personal care, foods, industrial applies. inslanlizing agent for milk powd., cake mixes, etc. choline source Regulatory FDA 21CFR 184.1400, GRAS kosher approved Properties Lt. tan/yel. powd., bland odor and taste acid no. 36 max. HLB 8.0 1% max. moisture... 

Properties Gardner 14 max. semisolid, low odor and taste acid no. 36 max. Storage 18 mos. shelf life in original, unopened container store 60-80 F... 

Fhopertes Cream powd., mild caramel odor, si. tart taste acid no. 50-86 ester no. 

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