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Which of the following represents correct matching order?  A.  Acetic acid  I.  Curd  B.  Lactic acid  II.  Spinach  C.  Oxalic acid  III.  Citrus fruits  D.  Ascorbic acid  IV.  Vinegar

Which of the following represents correct matching order?  A.  Acetic acid  I.  Curd  B.  Lactic acid  II.  Spinach  C.  Oxalic acid  III.  Citrus fruits  D.  Ascorbic acid  IV.  Vinegar Correct Answer A - IV, B - I, C - II, D - III

Organic acids are of great significance in plants. The organic acids in food, particularly acids in fruits and vegetables, vary enormously. As intermediates in the metabolic processes of the fruit, these acids are directly involved in growth, maturation, and senescence.

Key Points

Some common acids are as follows:-

Acetic Acid:

  • The main constituent of vinegar is Acetic acid (CH3COOH), after adding 5-8% of acetic acid in water it becomes vinegar. 
  • When acetic acid is undiluted, it is sometimes called glacial acetic acid.
  • Vinegar is acidic in nature having a pH of around 2.5. 
  • It is used as a food preservative and is also useful for medicinal uses, household purposes, and in the food industry.

Lactic Acid:

  • Lactic acid is found in sour milk products like laban, yogurt, kefir, curd, cottage cheeses, etc.
  • Lactic acid is also in our blood, where it's deposited by muscle and red blood cells.
  • Lactic acid or lactate in milk is due to the fermentation of lactose caused mainly by lactic bacteria.

Oxalic Acid:

  • Oxalic acid is a crystalline solid which forms a colorless solution in water.
  • The main use of Oxalic Acid is in cleaning and removal of rust.

  • Food articles like spinach, cabbage Broccoli, parsley, tomato are some good sources of Oxalic acid.

Ascorbic Acid:

  • Ascorbic Acid is commonly known as Vitamin C.
  • Ascorbic acid is a naturally occurring organic compound with antioxidant properties.
  • Ascorbic acid is commonly found in citrus fruits like oranges, tomatoes, brussels sprouts, cauliflower, and broccoli, etc.

Important Points

Some Other Naturally Occurring Organic Acids and Their Sources are:

Acid

Source

Citric Acid

Citrus fruits like Lemon, Lime, Orange, etc

Acetic Acid

Vinegar
Oxalic Acid Spinach, Cabbage Broccoli, Parsley, Tomato

Malic Acid

Apple, Apricot, Blueberries, cherries, etc

Formic Acid

Ants and sting-less bees

Tartaric Acid

Grapes, Banana, Tamarind

Lactic Acid

Fermented or sour milk products

Ascorbic Acid

Amla, Citrus fruits, Kiwi, Mango, Papaya,  Green leafy vegetable

Hence, from the above-mentioned table and points, it becomes clear that Acetic acid relates to Vinegar, Lactic acid relates to Curd, Oxalic acid relates to Spinach, and Ascorbic acid relates to Citrus fruits.

Related Questions

Match the name of the acid given in column I with the corresponding food items in which they are found given in column II.   Column - I   Column - II (a) Acetic acid (i) Spinach (b) Lactic acid (ii) Lemons (c) Oxalic acid (iii) Curd (d) Citric acid (iv) Vinegar
Match List-I with List-II and select the correct answer by using the codes given below the list:   List – I (Name of acid)    List – II (Source)  (a)  Lactic acid (i) Apple  (b) Oxalic acid (ii) Curd  (c) Ascorbic acid (iii) Spinach  (d) Malic acid (iv) Indian Gooseberry (Amla)
Which among the following pairs are incorrectly matched? Acetic acid - Spinach Oxalic acid - Vinegar Lactic acid - Ant's sting Tartaric acid - Grapes
Which of the following statements are correct? A. Sugarcane juice is fermented to form vinegar. B. Vinegar has acetic acid. C. Benzoic acid is the acid present in Vinegar. D. Vinegar is used as a preservative.
Which among the following is an incorrect pair? Natural source   Acid I. Vinegar Acetic acid II. Curd Lactic acid  III. Tamarind Citric acid
In the following question below some statements are given followed by some conclusions. Taking the given statements to be true even if they seem to be at variance from commonly known facts, read all the conclusions and then decide which of the given conclusions logically follows the given statements. Statements: A few bread is butter. Some curd are butter. No curd is cheese. Conclusions: I. Some butter are not cheese. II. Some bread are curd. III. Some bread are cheese. IV. All butter are curd. 
Solution-1 containing 30% acetic acid and 20% nitrogen at the rate F combines with Solution-2 containing 20% acetic acid and 10% nitrogen at the rate D and Solution-3 containing 10% acetic acid and 30% nitrogen at the rate N the product formed contains 20% acetic acid at the rate P, what is the percentage of nitrogen in product?
Solution-1 containing 30% acetic acid and 20% nitrogen at the rate F combines with Solution-2 containing 20% acetic acid and 10% nitrogen at the rate D and Solution-3 containing 10% acetic acid and 30% nitrogen at the rate N the product formed contains 20% acetic acid at the rate 10 Kg/min, what is the percentage of nitrogen in product?
Solution-1 containing 30% acetic acid and 100% nitrogen at the rate 10 Kg/min combines with Solution-2 containing 20% acetic acid and 10% nitrogen at the rate 20 Kg/min and Solution-3 containing 10% acetic acid and 30% nitrogen at the rate 30 Kg/min the product formed contains 20% acetic acid, what is the percentage of nitrogen in product?
Solution-1 containing 30% acetic acid and 20% nitrogen at the rate 10 Kg/min combines with Solution-2 containing 20% acetic acid and 10% nitrogen at the rate 20 Kg/min and Solution-3 containing 10% acetic acid and 30% nitrogen at the rate N the product formed contains 20% acetic acid at the rate P, what is the percentage of nitrogen in product?