Citric Acid
RELATED LITERATure With so many commercially branded bleach and detergents, organic ingredients are being secluded and the common chemicals are used because of cheaper price. This study aims to determine the orange as an effective stain remover.
The orange (specifically, the sweet orange) is the fruit of the citrus species Citrus× sinensis in the family Rutaceae. Orange is widely grown in tropical countries like Philippines for their sweet fruit, which cann be eaten fresh or processed to obtain juice, and for the fragrant peel.
Orange Nutritional value per 100 g (3.5 oz)
Energy
197 kJ (47 kcal)
Carbohydrates
11.75 g
- Sugars
9.35 g
- Dietary fibre
2.4 g
Fat
0.12 g
Protein
0.94 g
Water
86.75 g
Vitamin A equiv.
11 μg (1%)
Thiamine (vit. B1)
0.087 mg (8%)
Riboflavin (vit. B2)
0.04 mg (3%)
Niacin (vit. B3)
0.282 mg (2%)
Pantothenic acid (B5)
0.25 mg (5%)
Vitamin B6
0.06 mg (5%)
Folate (vit. B9)
30 μg (8%)
Choline
8.4 mg (2%)
Vitamin C
53.2 mg (64%)
Vitamin E
0.18 mg (1%)
Calcium
40 mg (4%)
Iron
0.1 mg (1%)
Magnesium
10 mg (3%)
Manganese
0.025 mg (1%)
Phosphorus
14 mg (2%)
Potassium
181 mg (4%)
Zinc
0.07 mg (1%)
Since orange is a citrus fruit, it has 0.005 mol/L citric acid. Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. Citric acid is an excellent chelating agent, binding metals. It is used to remove limescale from boilers and evaporators. It can be used to soften water, which makes it useful in soaps and laundry detergents. By chelating the metals in hard water, it lets these cleaners produce foam and work better without need for water softening. Citric acid is the active ingredient in some bathroom and
The orange (specifically, the sweet orange) is the fruit of the citrus species Citrus× sinensis in the family Rutaceae. Orange is widely grown in tropical countries like Philippines for their sweet fruit, which cann be eaten fresh or processed to obtain juice, and for the fragrant peel.
Orange Nutritional value per 100 g (3.5 oz)
Energy
197 kJ (47 kcal)
Carbohydrates
11.75 g
- Sugars
9.35 g
- Dietary fibre
2.4 g
Fat
0.12 g
Protein
0.94 g
Water
86.75 g
Vitamin A equiv.
11 μg (1%)
Thiamine (vit. B1)
0.087 mg (8%)
Riboflavin (vit. B2)
0.04 mg (3%)
Niacin (vit. B3)
0.282 mg (2%)
Pantothenic acid (B5)
0.25 mg (5%)
Vitamin B6
0.06 mg (5%)
Folate (vit. B9)
30 μg (8%)
Choline
8.4 mg (2%)
Vitamin C
53.2 mg (64%)
Vitamin E
0.18 mg (1%)
Calcium
40 mg (4%)
Iron
0.1 mg (1%)
Magnesium
10 mg (3%)
Manganese
0.025 mg (1%)
Phosphorus
14 mg (2%)
Potassium
181 mg (4%)
Zinc
0.07 mg (1%)
Since orange is a citrus fruit, it has 0.005 mol/L citric acid. Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and soft drinks. In biochemistry, the conjugate base of citric acid, citrate, is important as an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. Citric acid is an excellent chelating agent, binding metals. It is used to remove limescale from boilers and evaporators. It can be used to soften water, which makes it useful in soaps and laundry detergents. By chelating the metals in hard water, it lets these cleaners produce foam and work better without need for water softening. Citric acid is the active ingredient in some bathroom and