Significance of Acid base reactions in food preservation
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acids such as vinegar(ethanoic acid), lemon or lime juice will (a) preserve foods because the pH is too high for bacteria to survive (b) they will denature the proteins so that they may be eaten without cooking, as in soused herrings(vinegar), ceviche - fish marinated with lime juice.
Meat is also marinated with lime/lemon juice to effect a change in the structure of the protein before cooking.
Baking powder(a mixture of sodium hydrogencarbonate and cream of tartar(potassium hydrogentartrate) which when wet react to neutralise each other giving off carbon dioxide which makes the cake rise.
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