Question

Name the acid present in apple, tomato, grapes, rancid butter, bees and oranges?

Answer 1

Food acids are the only acids that may be consumed. These acids are responsible for the sharpness of any food's flavour. These acids are present to some degree in all fruits, giving them their distinctive flavour. Citric acid, malic acid, and tartaric acid are all naturally occurring food acids. They're sometimes referred to as healthy acids.

Complete answer:
Any hydrogen-containing molecule or compound capable of transferring a proton (hydrogen ion) to another chemical is classified as an acid. The key acids found in natural food products that give them a characteristic flavour or tint are known as food acids. Diverse types of dietary acids cause different reactions in the human body. Food acids come in a variety of forms, including citric acid, malic acid, and tartaric acid, which are all naturally occurring.
Malic acid is an acid found in apples.
Oxalic acid is a type of acid found in tomatoes.
Tartaric acid is a type of acid found in grapes.
Ascorbic acid is an acid found in oranges.
Butyric acid is the acid found in rancid butter.
Methanoic acid is a type of acid found in bees.

Additional information:
These acids also have antioxidant and anti-microbial effects. Citric acid is the most often used food acid. Along with carbon dioxide, phosphoric acid is utilised in aerated drinks. Food acids are used to make flavours "sharper", as well as to serve as preservatives and antioxidants. Vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid are examples of common dietary acids.

Note:
Natural food acids include citric acid, malic acid, and tartaric acid. Oranges, grapefruits, pineapples, apples, peaches, and other seeded fruits contain them. Grapes, pineapples, and potatoes all contain tartaric acid. These fruits may taste bland if these acids aren't present. Except for phosphoric acid, all of these dietary acids can be obtained from natural sources. Many things, such as food preservation and jam and jelly setting, are determined by the presence of acid in a fruit.