Acids and Bases (Acidity and Alkalinity)

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Presentation transcript:

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 A 2.02 -- Acids and Bases

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

Acids and Bases identified by: 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 A 2.02 -- Acids and Bases

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