malic acid वाक्य
उदाहरण वाक्य
मोबाइल
- The cycle is completed when silver oxide takes this compound back to ( " )-malic acid.
- The major acids in wine are tartaric and malic acid with succinic acids playing a small role.
- The'Foxwhelp'is classed as a " bittersharp " cider apple, containing high levels of tannin and malic acid.
- "' Malic acid "'is an organic compound with the molecular formula C 4 H 6 O 5.
- I suspect it may be malic acid that causes this, but I stress this is pure speculation.
- This is because malic acid has two acid radicals (-COOH ) while lactic acid has only one.
- The fruits contain 10 percent malic acid and a small proportion of tartaric and hydroxy citric acid.
- "' Calcium citrate malate "'is a water-soluble calcium salt of citric acid and malic acid with variable composition.
- As suggested by its name, it contains an SH group instead of an OH group on malic acid.
- Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called " extreme candy ".
- Tamarind fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate.
- Lactic acid bacteria converts the unstable malic acid that is naturally present in wine into the stable lactic acid.
- Malic acid, ascorbic acid, citric acid, ketoglutaric acid, fumaric acid, shikimic acid and traces of succinic acid were detected.
- 'Chisel Jersey'is a full " bittersweet " apple, high in tannins and sugars and relatively low in malic acid.
- It's comparable to the difference between the tangy malic acid in fruit and the softer lactic acid in milk.
- Barbera bianca is noted for its high acidity levels, the vast majority of it tartaric rather than malic acid.
- Malolactic fermentation deacidifies the wine by converting the " harsher " diprotic malic acid to the softer monoprotic lactic acid.
- Malic acid is typically associated with the taste of green apples, while lactic acid is richer and more buttery tasting.
- Grapes produced in cool regions tend to be high in acidity, much of which comes from the contribution of malic acid.
- Equally important to winegrowers is the balance of acidity between the green tasting malic acid and the more citrus tasting tartaric acid.
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