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GCSE Food Preparation and Nutrition · key term
A measure of how acidic or alkaline a substance is. Adding an acid such as vinegar lowers a food’s pH.
Used by AQA
Specification 3.4.1.1 · Paper 1
Revise: Microorganisms and EnzymesAdding acid lowers pH. Pickling cucumbers in vinegar creates an acidic environment that inhibits many microorganisms. Different microorganisms tolerate different conditions, so acidity should not be treated as a guarantee that every microorganism has been destroyed.
Link each preservation method to the condition it changes: refrigeration lowers temperature, vinegar lowers pH, and drying reduces available water.
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