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The names have the general form of hydro(root)ic acid, such as hydrochloric acid Peracetic acid was patented in 1950 to treat fruits and vegetables to reduce spoilage from bacteria and fungi destined for processing (greenspan and margulies, 1950). The formulas have the general form of hx(aq) (where x is f, cl, br, or i) or h2x(aq) (where x is s or se) the formulas are usually followed by (aq), such as hcl(aq).

Three acids found in foods are lactic acid (in milk products), oxalic acid (in rhubarb), and malic acid (in apples) Some growers also like to incorporate tools such as adenosine triphosphate (atp The pka values are la = 3.88, oa = 1.23, and ma = 3.40.

When the system is going to change across ph 7 (e.g

Acid to base) try to use the mixture to first get to neutral, and then to the final ph It is conceptually easier than going directly from acid to base conditions. Using peroxyacetic acid (paa) in fruit and vegetable washing and packing | 3 g and before a sanitizer is applied to make sure all equipment is clean

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