One of the mysteries of the English language finally explained.
A sharp-tasting crystalline acid present in the juice of lemons and other sour fruits. It is made commercially by the fermentation of sugar and used as a flavoring and setting agent.
- ‘Addition of an acid such as citric acid (found in lemon juice) or cream of tartar (which contains tartaric acid) also enhances inversion.’
- ‘Place the sugar, citric acid and tartaric acid in a large bowl (non-metallic is probably best).’
- ‘These acids include vinegar, muriatic acid, or citric acid.’
- ‘Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods.’
- ‘Keep the purée on a fire and when the water has reduced, add the sugar, citric acid and glucose.’
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