Natural source Acid I. Vinegar Acetic acid II. Curd Lactic acid III. Tamarind Citric acid
Only III
Identifying Incorrect Natural Source and Acid Pairs
The question asks us to find the incorrect pair among the given list of natural sources and the acids associated with them. Let's examine each pair:
- I. Vinegar & Acetic acid: Vinegar is produced by the fermentation of ethanol, which results in the formation of acetic acid. Acetic acid is the main acidic component in vinegar. This pair is correct.
- II. Curd & Lactic acid: Curd is made by the bacterial fermentation of milk. The bacteria convert lactose sugar into lactic acid, which causes the milk to curdle and gives curd its sour taste. This pair is correct.
- III. Tamarind & Citric acid: Tamarind is a fruit known for its sour taste. However, the primary acid present in tamarind is tartaric acid, not citric acid. Citric acid is commonly found in citrus fruits like lemons, oranges, and grapefruits. Therefore, this pair is incorrect.
Analyzing the Incorrect Pair
Based on our analysis, the first two pairs (Vinegar & Acetic acid, Curd & Lactic acid) are correct associations. The third pair (Tamarind & Citric acid) is incorrect because tamarind contains tartaric acid as its main acid.
The question asks for the incorrect pair. Only pair III is incorrect.
Conclusion on the Incorrect Pair
The incorrect pair is III, which links Tamarind with Citric acid. Thus, the option that states 'Only III' is the correct answer, as it correctly identifies the single incorrect pair from the list.
Revision Table: Common Natural Sources and Acids
| Natural Source | Main Acid Present |
|---|---|
| Vinegar | Acetic acid |
| Curd / Yogurt | Lactic acid |
| Tamarind | Tartaric acid |
| Lemon / Orange (Citrus Fruits) | Citric acid |
| Apples | Malic acid |
| Grapes | Tartaric acid, Malic acid |
| Tomatoes | Citric acid |
| Ant stings | Formic acid |
Additional Information on Natural Acids
Acids found naturally in various foods contribute to their taste and preservation. Understanding which acid is in which source is important.
- Acetic Acid: This is a simple carboxylic acid. It is the main component of vinegar, contributing its pungent smell and sour taste.
- Lactic Acid: Produced during lactic acid fermentation, this acid is found in sour milk products like curd and yogurt, as well as in muscles during intense exercise.
- Tartaric Acid: A dicarboxylic acid, tartaric acid is commonly found in grapes, bananas, and tamarinds. It is often added to foods as an antioxidant and to give a distinct tart taste.
- Citric Acid: This is a weak organic acid found in citrus fruits. It is used as a natural preservative and flavoring agent in food and drinks.
Being able to identify the correct acid associated with common natural sources helps in understanding their properties and uses.
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