Answer:
1. The most common types of acid in our food and drink are carbonic acids, citric acids and phosphoric acids.
2. Red cabbage juices is the best known edible pH indicator in your kitchen but there are many safe fruits, vegetables and flowers that change color in response to acids and bases such as eggplant, beets, blueberries, cherries, onion, raspberry, grape juice, turmeric, and even tomatoes!
3. Some of the most common acids used in industry and science labs are sulfuric acid, nitric acid, hydrochloric acid, citric acid, and acetic acid. Sulfuric acid is an acid containing two hydrogen atoms, one sulfur atom, and four oxygen atoms bonded together.
4. Drain Cleaners and Oven Cleaners.
5. The primary difference between an acid and an alkali is that an acid has a pH of less than 7 while an alkali has a pH of greater than 7. Acids are also sour when tasted and sticky when touched whereas alkalis are bitter when tasted and slimy or soapy when touched.
