"acidity"

#12789175

23 Sep 2025

A person applies lime to a pond by boat to control acidity, clean the water, and enhance natural food production for fish farming on the outskirts of Dhaka, Bangladesh, on September 23, 2025.

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#12789193

23 Sep 2025

A person applies lime to a pond by boat to control acidity, clean the water, and enhance natural food production for fish farming on the outskirts of Dhaka, Bangladesh, on September 23, 2025.

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#12789194

23 Sep 2025

A person applies lime to a pond by boat to control acidity, clean the water, and enhance natural food production for fish farming on the outskirts of Dhaka, Bangladesh, on September 23, 2025.

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#12611787

3 Aug 2025

A macro shot of a freshly cut lime reveals the juicy interior and fine pulp structure. The image, captured in natural light during summer in Spain, highlights the vibrant texture and freshness of the citrus fruit.

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#12611788

3 Aug 2025

A macro shot of a freshly cut lime reveals the juicy interior and fine pulp structure. The image, captured in natural light during summer in Spain, highlights the vibrant texture and freshness of the citrus fruit.

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#12611789

3 Aug 2025

A macro shot of a freshly cut lime reveals the juicy interior and fine pulp structure. The image, captured in natural light during summer in Spain, highlights the vibrant texture and freshness of the citrus fruit.

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#12611790

3 Aug 2025

A macro shot of a freshly cut lime reveals the juicy interior and fine pulp structure. The image, captured in natural light during summer in Spain, highlights the vibrant texture and freshness of the citrus fruit.

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#11820971

29 Nov 2024

Juana Villada Martinez, a food chemist who graduates from the National Autonomous University of Mexico and founder of Grupo Vima inclusionnte AC, along with Salmy, a rescued dog approximately 7 years old, collects cooking oil due to their concern about the excessive use and waste of this oil in the pipes to turn it into soap and crafts to avoid a negative impact on the environment. On this mission, Salmy accompanies several people around the university campus on a green cart designed and built with recycled elements, donated by the industrial designer Hermogenes Gustavo Rojas Coca, who is also a professor at the Faculty of Engineering. Merchants and owners of food stores already know that on Fridays, Salmy, together with the team of scientists, comes to them to receive the collected oil. Since February 2024, Juana Villada and Salmy are assigned a space in the Faculty of Chemistry to transform used cooking oil, a task that is not easy because it must be characterized for its treatment and transformation, as canola, corn, or soybean oils behave differently. This task is carried out with the support of Juan Carlos Ramirez Orejel, an academic technician of the laboratories of the Department of Animal Nutrition and Biochemistry of the Faculty of Veterinary Medicine and Zootechnics of the UNAM. In this place, physicochemical studies are conducted to determine its characteristics such as peroxide indices, acidity, saponification, and density.

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#11462057

8 Aug 2024

A child is experiencing the ''acid-base discoloration experiment of Purple Cabbage'' at the first Beijing International Science Festival in Beijing, China, on August 8, 2024.

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#10473918

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473920

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473922

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473924

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473926

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10473928

7 Sep 2023

Mishti doi or Meetha Dahi or Sweet curd is a traditional fermented sweet doi or yogurt originating from the Bengal region of the Indian subcontinent and common in the Indian states of West Bengal, Tripura, Assam's Barak Valley, and in the nation of Bangladesh. Mishti doi is prepared by boiling milk until it is slightly thickened, sweetening it with sugar, either gura (brown sugar) or khejur gura (date molasses), and allowing the milk to bacterial (lactic acid bacteria) ferment overnight. The increased acidity causes the milk proteins (casein) to tangle into solid masses or curds. Earthenware is always used as the container for making mitha dahi because the gradual evaporation of water through its porous walls not only further thickens the yogurt, but also produces the right temperature for the growth of the culture. Very often the yoghurt is delicately seasoned with a pinch of cardamom for fragrance. Baked yogurt is a similar preparation in the West. The sweet curd in clay pot photo was taken at Tehatta, West Bengal, India on 04/09/2023.

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#10421840

28 Aug 2023

Citrus limetta, is a species of citrus, known as mosambi, sweet lime, sweet lemon, mousami, musami, and sweet limetta. It is a member of the sweet lemons. It is small and round like a common lime in shape. It is a cross between the citron (Citrus medica) and a bitter orange (Citrus x aurantium). Sweet lemon grows in tropical and subtropical climates. It begins bearing fruit at 5 to 7 years old, with peak production at 10 to 20 years. It is propagated by seed. As the name sweet lime suggests, the flavor is sweet and mild but retains the essence of lime. The lime's taste changes rapidly in contact with air and will turn bitter in a few minutes, but if drunk soon after being juiced, the taste is sweet. The flavor is a bit flatter than most citrus due to its lack of acidity. It can be compared to limeade and pomelo. Sweet lime is served as juice and is good as a mixer for vodka or rum. The juice is commonly sold at mobile road stalls in the Indian subcontinent. Like most citrus, the fruit is rich in vitamin C, providing 50 mg per 100 g serving and antioxidants. In Iran, it is popular as a house remedy to treat influenza and the common cold. This sweet limes photo was taken at Tehatta, West Bengal, India on august 28, 2023.

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