Template:POTD protected/2007-02-26
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A whole lemon and the two halves of a cut one. Lemons are used primarily for their juice, though the pulp and rind (zest) are also used, primarily in cooking or mixing. Lemon juice is about 5% citric acid, which gives lemons a sour taste and a pH of 2 to 3. This acidity makes lemon juice a cheap, readily available acid for use in educational chemistry experiments. Photo credit: André Karwath |
