Linked from

The 36 pages that link to Citric acid, each with the reason it gives.

• Carboxylic acidBroader topic: Its three carboxyl groups make it useful in foods and biological chemistry.

• AcidBroader topic: Its acidity contributes to the flavor and preservation of many foods.

• Carboxyl groupBroader topic: Its three carboxyl groups illustrate how multiple acidic sites affect one molecule.

• Lemon juiceBroader topic: It is the principal acid responsible for lemon juice’s sourness.

• Acidity regulatorBroader topic: It lowers pH and can also bind metal ions in food products.

• Organic acidBroader topic: It illustrates how a molecule with several carboxyl groups functions in food and metabolism.

• Calcium citrateBroader topic: Its citrate ions bind calcium to form the salt.

• Trisodium citrateBroader topic: Trisodium citrate is formed by replacing citric acid’s acidic hydrogens with sodium ions.