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Acids and Bases (Acidity and Alkalinity)

Acids and Bases (Acidity and Alkalinity). Acidity. Have more hydrogen ions (H+) Make foods acid Examples include: Lemon juice Vinegar Other characteristics of acidic foods: Sour taste Sting when touched React strongly when combined with metals. Bases /Alkalinity.

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Acids and Bases (Acidity and Alkalinity)

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  1. Acids and Bases(Acidity and Alkalinity)

  2. Acidity • Have more hydrogen ions (H+) • Make foods acid • Examples include: • Lemon juice • Vinegar • Other characteristics of acidic foods: • Sour taste • Sting when touched • React strongly when combined with metals A 2.02 -- Acids and Bases

  3. Bases /Alkalinity • Have more hydroxide ions (OH) • Makes foods more alkaline • Examples include: • Soap • Egg whites • Other characteristics of a alkaline: • Bitter taste • Feel slippery to touch • Do not react when combined with metals A 2.02 -- Acids and Bases

  4. ACIDS Taste sour Turn red when tested pH between 0 and 6.9 BASES Taste bitter Turn blue when teted pH between 7.1 and 14 Acids and Bases identified by: A 2.02 -- Acids and Bases

  5. Effects of pH on food • pH is a measure of acidity or alkalinity of food. • Changes in pH effect quality. • Color • Texture • Stability • Changes in pH effect safety • Foods are generally acidic (pH less than 7.0) • Low acid foods have a pH between 4.6 and 7.0 (potentially hazardous food) • High acid foods have a pH of 4.6 or less. (non-potentially hazardous food) A 2.02 -- Acids and Bases

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