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Photographic developers are alkaline, so a mild acid is used to neutralize and stop their action quickly, but commonly used acetic acid leaves a strong vinegar odor in the darkroom. [41] Citric acid is an excellent soldering flux, [42] either dry or as a concentrated solution in water. It should be removed after soldering, especially with fine ...
The Key lime or acid lime (Citrus × aurantiifolia or C. aurantifolia) is a citrus hybrid (C. hystrix × C. medica) native to tropical Southeast Asia. It has a spherical fruit, 2.5–5 centimetres (1–2 inches) in diameter.
[citation needed] As of 2003, more than 400 anthocyanins had been reported, [53] while later literature in early 2006, puts the number at more than 550 different anthocyanins. The difference in chemical structure that occurs in response to changes in pH, is the reason why anthocyanins often are used as pH indicators, as they change from red in ...
Quercitannic acid is one of the two forms of tannic acid [4] found in oak bark and leaves. [5] The other form is called gallotannic acid and is found in oak galls.. The quercitannic acid molecule is also present in quercitron, a yellow dye obtained from the bark of the Eastern black oak (Quercus velutina), a forest tree indigenous in North America.
A lime is a citrus fruit, which is typically round, lime green in colour, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [1] There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, kaffir lime, finger lime, blood lime, and desert lime.
A name often of no botanical standing and not governed by the ICNCP. The term generally applies to names such as Trademark Names, names covered by Plant Breeders Rights, Patents and Promotional Names, which are often used to enhance the sale of a plant. commissure The seam or face at which two carpel s adhere. See also fissure and suture. community
Indole-3-acetic acid (IAA, 3-IAA) is the most common naturally occurring plant hormone of the auxin class. It is the best known of the auxins, and has been the subject of extensive studies by plant physiologists. [ 1 ]
The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.