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Acids in Our Food
Visual mapping of common fruits to their internal acids.
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Common edible substances and the natural acids present in them.
Define acidic, basic, and neutral substances and introduce Litmus as the primary indicator.
Setting the context for everyday acids and bases.
Distinguishing lime fruit from lime water.
Explanation of the properties of acids and bases.
Substances that taste sour tend to contain acids and are acidic in nature.
Common edible examples include Lemons and Oranges (citric acid), Amla (ascorbic acid and citric acid), and Tamarind (tartaric acid).
Visual mapping of common fruits to their internal acids.
Common edible substances and the natural acids present in them.
Comparison of blue and red litmus paper reactions.
Acids turn blue litmus red, and bases turn red litmus blue.
Introduction to indicators and litmus extracted from lichens.
How do we safely test a substance without tasting it? We use an acid-base indicator—special substances that change color in acidic or basic solutions.
Matrix showing how different solutions react to litmus.