Acids and bases...?

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Explain how vinegar and lemon juice can be used to reduce the odour of fish?

2007-03-25 10:54:52 · 3 answers · asked by KE 1 in Science & Mathematics ➔ Biology

3 answers

Well.. amines are probably responsible for the odour. Adding an acid protonates the amines, probably making them more water-soluble and less likely to evaporate (and be smelled).

2007-03-25 11:00:40 · answer #1 · answered by nazzyonenine 3 · 0⤊ 0⤋

Sometimes they don't reduce the odor, but the taste is improved. The acidity of lemon juice and vinegar actually hide the fish taste, by neutralizing the makeup of the odor. They act as a seasoning so to speak.

2007-03-29 17:41:15 · answer #2 · answered by H. A 4 · 0⤊ 0⤋

The above answer is correct.

2007-03-25 18:39:52 · answer #3 · answered by Anonymous · 0⤊ 0⤋