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A substance that tastes sour and has a pH below 7. In food, acids come from fruits, curd, or are added on purpose.
Citric acid from lemon or tamarind (imli) is added to pickles and chutneys both for taste and to stop microbes from growing.
A number from 0 to 14 that tells us how acidic or basic (alkaline) something is. 7 is neutral, below 7 is acidic, above 7 is basic.
A substance that prevents or retards microbial spoilage. Class I preservatives are traditional substances such as salt, sugar and vinegar; Class II are chemical preservatives such as benzoates and sorbates.
