Match the following:Natural SourceAcid1. VinegarA. Oxalic Acid2. OrangeB. Acetic Acid3. TamarindC. Citric Acid4. TomatoD. Tartaric acidA. 1-a, 2-b, 3-d, 4-cB. 1-b, 2-c, 3-d, 4-aC. 1-a, 2-c, 3-d, 4-aD. 1-d, 2-a, 3-b, 4-c (2024)

FAQs

What is a natural source of oxalic acid? ›

Tomato is one of the natural sources of Oxalic Acid. Oxalic acid is a crystalline solid which forms colourless solution in water. Food articles like spinach, cabbage Broccoli, parsley, tomato are some good sources of Oxalic acid.

Natural sources of acetic acid include apples, grapes, pineapple, strawberries, and oranges. Aside from that, acetic acid can be found in vinegar. Vinegar and certain rotting fruits and vegetables are natural sources of acetic acid. So we can say that the main natural source of Acetic acid is Vinegar.

Tomato contains oxalic acid .

Complete answer:

The acid present in vinegar is acetic acid which is systematically known as ethanoic acid. It is a weak acid.

Natural sources

Citrus fruits such as lemons and limes have the highest quantities of naturally occurring citric acid, according to research from 2014. Other natural sources include tangerines, oranges, grapefruits, pineapples, tomatoes, broccoli, carrots, and berries.

Tomato is the most natural source of oxalic acid. In the natural form, it is attached to some minerals and exists in the form of oxalate in plants. Chemical formula: (COOH)2. For acetic acid the natural source is vinegar.

Tartaric acid is the acid found in tamarind. Dihydroxybutane-dioic acid is another name for tartaric acid. It is mainly found in fruits like grapes and bananas.

Tartaric acid occurs naturally in a wide diversity of plants and microorganisms. It is most abundant in tamarind, grapes banana apple, Gymnema sylvestre, and some citrus fruits. Tamarind in India is basically used in form of tamarind pulp.

Natural vinegar and synthetic vinegar, vinegar is a collective word for products containing acetic acid as an active substance. Acetic acid is obtained in various ways. The acetic acid in natural vinegar is always obtained from an agricultural source. Synthetic vinegar originates in fossil fuels.

Is acetic acid in vinegar natural? ›

Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials.

It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup. Vinegar can change the texture of foods. It breaks down the chemical structure of protein, such as when used as a marinade to tenderize meats and fish.

The acid that is present in orange is Citric acid. We can find citric acid in all citrus fruits like orange, lemons, limes etc. Citric acid is added to most of the diets as it is highly nutritious and hence considered an excellent addition to most diets.

Hence, the two natural sources of Oxalic acid are:- Tomato and Spinach.

Oranges growing on a tree branch. Oranges contain ascorbic acid, also known as vitamin C. Other acids that contribute to the nutritional profile of oranges include folic, pantothenic, hydroxycinnamic, citric, malic and oxalic.

Oxalates are natural compounds found in vegetables, fruits, nuts, and grains. Some examples of foods that are highest in oxalates include green leafy vegetables, soy, almonds, potatoes, tea, rhubarb, cereal grains and beets.

Oxalic acid is an organic compound found in many plants, including leafy greens, vegetables, fruits, cocoa, nuts, and seeds ( 1 ). In plants, it's usually bound to minerals, forming oxalate.

Occurrence in foods and plants. Stems of Oxalis triangularis contain oxalic acid. Early investigators isolated oxalic acid from wood-sorrel (Oxalis). Members of the spinach family and the brassicas (cabbage, broccoli, brussels sprouts) are high in oxalates, as are sorrel and umbellifers like parsley.