Lemon juice is an indispensable helper in many household chores. Besides cooking, there are a huge number of ways to use it. For example, cleaning a microwave or kettle from scale. But it is not uncommon for situations to arise when the idea arises to cook something tasty, but, as luck would have it, this citrus fruit was not at hand. In this case, a completely logical question arises: “Is it possible to replace lemon juice with other products without compromising the taste?” It turns out that you can correct the situation in several ways.
What recipes use lemon juice?
It is generally accepted that the most valuable substance that lemon has is ascorbic acid. It is able to tone the body, improves memory and concentration, and is also the number one remedy for the development of an inflammatory process in the body or an infectious disease. It has low calorie content.
As for its use in cooking, in this area lemon juice is also in demand and loved by housewives. It is good in the following cases:
- As a salad dressing, it is often one of the ingredients in the sauce.
- In pickling cucumbers or tomatoes.
- Suitable for preparing thirst-quenching drinks.
- A common component in cream recipes.
To enhance the taste of the selected spices for meat or fish, before placing the product in the oven, be sure to pour a small amount of juice over it. It is worth noting that lemon juice makes the texture of meat softer.
To replace fresh citrus, you can purchase concentrate. It is sold in many grocery hypermarkets. Unlike the lemon itself, such a solution will always be on hand, it can be stored for a long time, and the taste is the same.
Replacing lemon juice in drinks
Fresh, sour citrus contains almost half of the recommended daily intake of vitamin C. Therefore, it is often used to prepare “vitamin” cocktails. If fresh lemon is unavailable, it can be replaced with orange, tangerine or grapefruit. They also contain ascorbic acid.
Use of fruit juices
In the preparation of some dishes, as well as drinks, lemon juice is used due to its ascorbic acid content. It can also be obtained from other analogue fruits: grapefruit or sour apples.
Cranberry, lingonberry or sugar-free soda are suitable for extinguishing soda; you can also use berry concentrates.
What else can you substitute for lemon juice? A great alternative is berries. It has long been known that they can not only replace this citrus fruit in taste, but also enrich the dish with vitamins. Berry juice contains many useful substances. They have a beneficial effect on digestion and skin condition. Thus, berries are a good answer to the question of how to replace lemon juice in a recipe for jelly, jam, fruit sauce, jelly or meat sauce. It is important to note that if you plan to use it to marinate a meat or fish dish, it is not recommended to use the version containing sugar. For such purposes, it is best to choose pomegranate or grape juices.
When making jam, unsweetened fruit juices help preserve all the beneficial components of the berries and make the product not only tasty, but also healthy. Even after long-term storage, such jam will retain its original consistency and will not become sugary.
Substitution with vinegar
As a rule, the lack of lemon is a serious problem when preparing dessert dishes: pastries, cakes and various creams. However, skillful housewives have long found a way out of the situation and do not worry when there is no citrus at home, and do not run to the store to complete their idea.
You can easily replace lemon juice with vinegar. Almost every home has a wine or apple store. In this case, 1 tbsp will be enough. l. natural vinegar.
In extreme cases, a 6% concentration of an ordinary table will do. It can be used for making sweet creams and for seasoning cold dishes. Table vinegar is mixed with olive oil. A particularly tasty dressing is obtained when preparing light salads in the summer. If a 9% solution is used, it is recommended to dilute it with water in an equal ratio.
Five tablespoons of regular table vinegar can replace half a cup of citric acid. That is, this method turns out to be more economical.
Application of citric acid
Another easy way to replace fresh citrus. Before replacing lemon juice with citric acid and moving on to the procedure itself, you need to decide what taste you want to end up with: pronounced, with a hint of sourness, or less intense. The concentration of the solution will depend on this. For the standard version 1 tbsp. l. powder is diluted in warm water (50 ml). To enhance the taste and add sourness to the dish, it is recommended to add half a teaspoon of apple cider vinegar. When using the product for making desserts, you can dilute the citric acid with honey.
It is especially convenient to use lemon powder if the task is to prepare homemade paste for sugaring. Sometimes it’s enough just to pour it in, even without adding water.
How to replace lemon juice when making pickles
As a rule, sour citrus is indispensable in folk recipes for preservation. But what to do if you don’t have a lemon on hand, and it’s too late to run to the store? How to replace lemon juice when preparing marinade for vegetables? An excellent alternative is the same vinegar. The best substitutes would be wine, table or apple. A good option would be to use fruit vinegar. This solution not only retains a pleasant, mild odor, but can also promote health.
In addition, the recipes of some fruit pies and other attractive desserts also allow the use of vinegar instead of citric acid. All you need to do is add a spoonful before finishing the dough.
Conclusion
It turns out that there are a huge number of ways to correct the situation if there is no lemon in the house. Knowing what you can replace lemon juice with, you can almost always get out. In some cases, analog products can not only add an unforgettable aroma or taste to a dish, but also preserve the original qualities of the ingredients, which is important for those who are used to cooking with soul.
Thus, instead of the most common compensation function, new taste combinations can be obtained. However, sometimes there are not so many answers to the question of how to replace lemon juice without losing taste. In addition, sometimes you will need to specifically measure the concentrations and proportions so as not to spoil the taste of the dish or make it sour. But all this comes with experience.
It happens that you want to cook something, you read the recipe, and there is some unusual ingredient: coconut milk, artichoke, polenta and many others. Or you started cooking something and suddenly discovered that you were out of eggs or chocolate, for example. What can replace these and many other products? Come in and find out!
How can you replace some ingredients in recipes:
Wheat flour for jelly and jelly - potato starch 1x1
Baking powder - baking soda - 1x1.5
Pressed yeast - dry yeast - 1x0.25
100 gr. dark chocolate - 3 tables. spoons of cocoa, plus 1 table. spoon of margarine plus 1 table. a spoonful of sugar and a tablespoon of water
1 table. spoon of cornflower (corn flour) - 2 tablespoons. spoons of flour
1 glass of curdled milk - 1 table. spoon of lemon juice mixed with a glass of milk
Granulated sugar - powdered sugar 1x1, natural honey - 1x1.25, glucose - 1x2.3
Butter - margarine 1x1, melted butter 1x1, vegetable oil - 1x0.84
Chocolate - cocoa powder 1x2
Natural ground coffee - instant coffee 1x1, coffee drink - 1x1.5
Unrefined sugar - replaced with regular sugar.
Fondant - replaced with icing or melted chocolate.
Corn starch - can be replaced with any other starch.
Crème fraîche - replaced with thick, non-acidic (country) sour cream.
Fromage frais - thick yogurt or sour cream.
Garam masala (spicy mixture) - 1 tsp each. turmeric, coriander and cumin.
Light molasses - replaced simply with sugar syrup or honey.
Maple syrup - can be replaced with honey.
Pancake flour is regular flour and baking powder.
Artichoke – Fresh artichokes can be substituted for canned ones. And canned artichokes, in turn, are replaced with canned sweet peppers.
Polenta (corn porridge made from wholemeal flour) is corn grits. By grinding it in a coffee grinder you will get real flour for making polenta!
Mozzarella cheese - replace Suluguni or Adyghe cheese.
Shallots - ordinary small onions.
Leeks can also be replaced with onions and, conversely, for a milder taste you can replace onions with leeks.
Vanilla essence is a food flavor identical to natural, which includes natural and non-natural components, so it is much cheaper than extract. 12.5 g of vanilla essence can be replaced with 1 g of vanilla powder or 20 g of vanilla sugar.
Sour cream... is replaced with natural yogurt and vice versa.
Whipping Cream...if a recipe calls for whipping cream, try 1.5 cups of condensed milk and tsp. lemon juice. Whip as you would regular cream.
Another option for replacing whipped cream is to mash a banana and beat it with an egg white. Add a couple drops of vanilla extract and sugar.
Sesame oil... is replaced with olive oil.
Chicken... in especially desperate cases is replaced with veal or pork. Sometimes even tuna.
Lemongrass... replace with lemon balm.
Lemon juice...can be substituted with 1/4 tsp. citric acid diluted in water, or 1 tbsp. l. table vinegar.
Lime...juice and zest can be replaced with lemon.
Olive oil... vegetable oil, although cooking with olive oil is healthier.
Oregano... and marjoram are interchangeable.
Tomatoes... can be replaced with ketchup or tomato paste in some recipes.
Chocolate... a chocolate bar is replaced with 3 tbsp. l. cocoa powder and 1 tbsp. l. vegetable oil
Peanut oil... You can replace it with any other refined vegetable oil. It is advisable to replace peanut oil with refined olive oil.
Balsamic Vinegar... You can substitute wine vinegar for balsamic vinegar. If you want to get as close (as possible, of course) to the original taste of balsamic vinegar, try infusing wine vinegar with herbs and spices. This will give it a more refined taste and aroma. 
Mascarpone... Can be replaced with full-fat cottage cheese, or a mixture of heavy cream and cottage cheese. You can also mix equal amounts of cottage cheese and natural yogurt.
Buttermilk... is replaced with half milk and half natural yogurt. The second substitute is kefir.
Radicio... Can be replaced with regular salad or red cabbage, depending on the recipe.
Celery... is replaced with thinly shredded fresh cabbage.
Capers - you can replace them with olives, olives or gherkins
Canned apricots and peaches are interchangeable.
Brown sugar - can be replaced with regular sugar, but you need to add it to 3/4 of the volume recommended in the recipe.
Mustard - 1 table. replace a spoonful of prepared mustard with 1 teaspoon of dry mustard mixed with 2 tbsp. spoons of wine vinegar, white wine or water.
Pine seeds - replace with walnuts or almonds.
Agar-agar (100 g) -- Gelatin (250 g)
Anchovies - You can replace it with spicy salted sprat, and if you need a light tone - then even ordinary, worker-peasant sprat
Fennel - Fennel root can be replaced with stalked celery.
Coconut milk - in sauces, coconut milk can be replaced with low-fat cream (10-15 cream, in desserts - with regular milk. If you want to add a coconut flavor to baked goods, coconut flakes will also do. But you probably shouldn’t replace coconut milk, for example, in national Thai soups costs.
Daikon – green radish or radish
Japanese sushi rice – can be replaced with short grain rice
Shiso leaves - lettuce leaves
Oregano - replaced by marjoram
Parmesan cheeses – any hard cheese
Fruit or rum essence for flavoring the dough - replaced with citrus extract, adding grated lemon or orange zest, cognac, lemon or rum.
Parma ham - replace with ham
How to replace eggs in baking and recipes?
When preparing a culinary product, the egg can be replaced with the following ingredients:
1 egg = 2 tbsp. l. homemade milk + 1/2 tbsp. l. lemon juice + 1/2 tbsp. l. soda
1 egg = 2 tbsp. l. homemade milk + 1/4 tsp. baking powder
1 egg = 2 tbsp. l. water + 1 tbsp vegetable oil + 2 tsp baking powder
1 egg = 2 tbsp water + 2 tsp baking powder
1 egg = 2 tbsp corn or potato starch
1 egg = 1 tbsp milk powder + 1 tbsp cornstarch + 2 tbsp water
When preparing sweet pastries, the replacement is as follows:
1 egg = 1 tbsp. l. corn starch + 2 tbsp. l. water
1 egg = 1 banana, mashed
Whisk 2-3 tablespoons of soy flour with a small amount of water (you should get foam) and pour into the dough.
And finally, how can we replace various alcoholic drinks in recipes if, for example, we are cooking for children or simply do not want to use alcohol:
Cognac - peach, apricot or pear juice
Cointreau - concentrated orange juice
Vodka - light grape juice or apple juice with the addition of lime juice.
Rum - light grape juice or apple juice with added almond extract
Kahlua - espresso with cream; non-alcoholic coffee extract;
coffee syrup
Cherry liqueur - syrup of canned cherries
Port - juice from dark grapes with the addition of lemon zest
Red wine - juice from dark Concord grapes; red wine vinegar
White wine - dry juice from light grapes with the addition of light wine vinegar
White wine - semi-sweet juice from light grapes with sugar
Citric acid is a product that can be found in any home. It is widely used both for preparing various dishes and in everyday life, as a cleaning agent or as a component for whitening lotion and hair rinse. Some simple tips will tell you how to replace citric acid if it has run out.
Curious! Citric acid was first obtained from unripe lemons, hence its name. The first to synthesize it was the Swedish pharmacist Karl Schleele in 1784. Now it is obtained synthetically from beets.
Citrus fruits instead of citric acid
- The most natural alternative to citric acid when preparing various dishes is regular lemon or lime.
On note! The juice of 1 lemon can replace 1 teaspoon of citric acid. When preparing desserts, to replace citric acid, a few drops to 1-2 teaspoons of lemon juice will be enough.
- If you don’t have lemon on hand, oranges or tangerines will do the job of replacing citric acid.
On a note! Citrus fruits will not only provide the necessary acidity to the dish, but will also enrich its aroma and taste.
The most successful option would be to replace citric acid with citrus fruits when preparing:
- creams: protein, butter, custard;
- sweets;
- meringue;
- mousse;
- syrups;
- baking powder for dough;
- fillings for pies, pastries and cakes.
Citric acid is added to the dough to give baked goods a pleasant taste with a slight sourness. Using citrus zest, vanillin or cinnamon instead, you can get not only tasty, but also very aromatic baked goods.
On a note! A few drops of lemon juice will allow you to easily whip the whites into a strong foam, prevent it from settling, and make it snow-white.
Citric acid, being an excellent anti-crystallizer, is an integral component of syrup and fondant recipes. Thanks to its addition in a strictly defined concentration, you can get a thick, non-candied syrup that is perfectly whipped into fudge. Replacing the acid with lemon, you will have to play around to achieve the required concentration of acid in the product.
How to replace citric acid in canning
When preparing compote, jam or jam from serviceberry, quince, gooseberry or chokeberry, you cannot do without citric acid, because it is what gives them their piquant sourness. In this case, instead of citric acid, you can use orange or lemon zest and citrus juice or applesauce and zest.
Sour berries instead of citric acid
Citric acid is a component often used in preservation to highlight the taste of sweet berries and fruits or to protect compotes and jams from spoilage. Some recipes for canned and pickled vegetables also recommend using citric acid as a preservative. Typically, recommendations to replace vinegar with citric acid are associated with gastrointestinal problems. But if citric acid is not on hand, then you can use whole berries instead:
- red currant;
- cranberries;
- lingonberries.
Sour berries will add an original flavor to pickled cucumbers, zucchini, peppers, and tomatoes.
On a note! Instead of citric acid when canning vegetables, you can use the following in a 1 liter jar:
- 200 g red currants or,
- 200 g rowan or,
- 100 g lingonberries or,
- 100 g cranberries or,
- 100 g Chinese lemongrass or,
- 0.5 liters of fresh tomato juice or,
- 100 g sorrel or,
- 1 sour apple or
- ½ small bunch of grapes or,
- juice of ½ lemon.
The berries are washed and placed in jars with vegetables, and it is recommended to pre-boil and puree the sorrel, and then add it to the jars. Based on sorrel decoction, you can prepare an excellent brine for pickling cucumbers.
By using sour berries, fruits and vegetables as natural preservatives, homemade preparations will become not only tastier, but also healthier.
Natural juice instead of citric acid
Juices obtained from fruits and berries contain a significant amount of organic acids and are quite capable of replacing citric acid in the preparation of some dishes:
- desserts;
- compotes, jelly and other drinks;
- jams and marinades;
- sauces and gravy.
On a note! Citric acid is often used as an essential component of meat marinades. For example, a leg of lamb is marinated in a marinade with the addition of citric acid: ¼ teaspoon per 2 kg of meat with bone. In this case, you can use grape or pomegranate juice instead of acid. They will not only make the meat tender, but also add a pleasant taste.
For these purposes, it is better to use natural, unsweetened juice:
- grape;
- pomegranate;
- cherry;
- cranberry;
- apple.
On a note! Sour fruit or berry juice, added when cooking jam, will allow the fruit not to lose its attractive appearance and the jam not to become sugary.
Vinegar instead of citric acid
When preparing marinade for cucumbers and other vegetables, you can use vinegar instead of citric acid:
- apple;
- wine;
- dining room
Natural fruit vinegar, obtained by microbiological method, retains all the bioactive substances contained in the fruit, so replacing the acid with natural fruit vinegar will only bring health benefits.
Apple and wine vinegar can also be used instead of citric acid when preparing fruit and berry dishes. It will be enough to add 1-2 teaspoons of fruit vinegar at the end of cooking.
On a note! 5 teaspoons of 3% vinegar can replace 1/2 teaspoon of citric acid. 4 teaspoons of 9% vinegar will replace 1 teaspoon of citric acid.
In everyday life, citric acid is actively used to descale teapots. In this situation, table vinegar and soda can replace it.
As you can see, there are many ways to replace citric acid. Some of them, in their qualities, not only fully compensate for the lack of citric acid, but also improve the taste and aroma of the dish. In some cases, replacing citric acid is quite troublesome, since it requires experience to adjust the desired percentage of acidity of the dish.
Lime juice is the best substitute for lemon juice as it can be used as a one-to-one substitute and has a very similar taste and acidity level.
In fact, when canning food, it is an ideal substitute for lemon juice because it has a similar pH level. Other substitutes, such as vinegar, are less acidic and may cause the product to last for a shorter period of time.
In desserts where lemon juice is a key ingredient, lime juice adds a slightly different flavor. However, you will still end up with a tart and citrusy flavor.
2. Orange juice
Orange juice is a good substitute for lemon juice in most recipes.
It is less sour, sweeter and less tart than lemon juice. Plus, it has a different flavor. In recipes that call for large amounts of lemon juice, replacing it with orange juice can make a significant difference in flavor.
However, it is a good substitute.
3. Vinegar
Vinegar is an excellent substitute for lemon juice when cooking or baking when only a small amount is needed.
Like lemon juice, it is tart and sour. It can be used as a one-for-one substitute in these recipes.
However, vinegar has a very strong, pungent flavor and aroma and should not be used as a substitute for lemon juice in dishes in which lemon is one of the key flavors.
4. Citric acid
Citric acid is a naturally occurring acid found in lemon juice, making powdered citric acid an excellent substitute for lemon juice, especially in baking.
One teaspoon (5 grams) of citric acid is equal in acidity to about 1/2 cup (120 ml) of lemon juice. This way, only a very small amount is required and you will need to make changes to the recipe.
To maintain the correct ratio of dry to wet ingredients, you may also need to add additional liquid to the recipe.
Plus, using citric acid in baking can even prevent certain vitamins and antioxidants from being destroyed during cooking.
5. Lemon zest
If you have frozen or dried lemon zest on hand, it can serve as a concentrated source of lemon flavor and acidity.
It goes well with desserts and recipes where lemon is the main flavor.
However, to get it right, you may need to add additional liquid to the recipe, especially when baking.
6. White wine
White wine makes an excellent one-for-one substitute for lemon juice in savory dishes that only need a small amount to enhance flavor or deglaze the pan.
Both white wine and lemon juice are commonly used to deglaze pans, and their acidity enhances other flavors in savory dishes.
7. Lemon extract
Lemon extract is a highly concentrated lemon flavor often found in the baking section of grocery stores. Just a drop or two is enough to add a lot of lemon flavor to a dish.
This is an excellent substitute for lemon juice in desserts where lemon flavor is key. However, you may need to add additional liquid as it is very concentrated.
8. Potassium hydrogen tartrate (tartar)
Potassium hydrogen tartrate is an acidic powder sold in the baking section of most grocery stores.
Although it has many culinary uses, it is commonly used to stabilize the foam of egg whites or whipped cream. It is also included in baking powder.
Because it is sour, it can be used as a decent substitute for lemon juice in baking. Some websites suggest using 1/2 teaspoon potassium hydrogen tartarate for every 1 teaspoon lemon juice as directed in the recipe.
Keep in mind that you may need to add additional liquid to account for the lack of liquid in the cream of tartar.
Summarize
- There are several ways to substitute lemon juice in cooking and baking.
- However, lime juice is the most ideal substitute as it is very similar to lemon juice.
- Keep in mind that when using a powdered or highly concentrated lemon juice substitute such as citric acid or lemon extract, you may need to add additional liquid to maintain the correct wet-to-dry ratio.
- The above lemon juice substitutes will ensure that you can continue cooking despite the lack of lemon juice.
It is used as an antiviral and anti-infective agent, and it is also used by cosmetologists in their field. And, of course, many are interested in the question of how to make lemon juice from citric acid. But first we will find out whether lemon is as healthy as is commonly believed.
Lemon that kills
It’s a strange phrase, because for everyone, lemon juice is an invariable helper not only in the kitchen, but also in everyday life in general. But if you think correctly, then lemon really kills. After all, it completely destroys bacteria. And here it is better to use not natural fresh juice, but lemon juice from citric acid. If you wipe the cutting board with a solution of citric acid, you can get rid of all the bacteria that many commercial products cannot destroy.
Lemon juice prevents the development of pathogenic bacteria that cause dysentery. By the way, in this case, you can also make lemon juice from citric acid at home. In this situation, it can easily replace the natural one.
Surely everyone will be interested to know:
- In the 18th century, this sunny fruit was available only to bohemians. It was possible to get bright fruits in Holland. They came to our country only in salted form. Then no one even asked the question of how to make lemon juice from citric acid, since they did not yet know how to extract this very acid.
- Our regular cabbage is more healthy than bright citrus. After all, it contains more vitamin C. And even more of this useful substance is in rose hips.
- Citrus juice will help with fever. Although in this situation it is also better to make lemon juice from citric acid, the proportions are different. You need to throw a little into cool water, by eye. This solution is rubbed into the ankles, arms and back. In ten minutes the temperature will drop by one degree.
The reader may not be aware of the following important properties of lemon:
- If it becomes more and more difficult to fight depression, you need to cut the fruit into slices and spread it around the apartment. The smell of this southern fruit lifts your spirits well.
- Sunny citrus also helps with insomnia. You just need to squeeze a slice of lemon into a glass of water before bed. It will be much easier to fall asleep after such a drink.
- Lemon also helps with calluses. First you need to steam your feet, and then apply a slice of fruit to the damaged skin and put on socks. True, it will take from 10 to 15 similar procedures to get rid of the callus forever.
- If not only the taste is important, but also the benefits, then you should not add lemon to boiling water, as this will destroy vitamin C.
This fruit with a bright skin has a lot of useful properties. He can be a therapist, a nutritionist, and a cosmetologist.
Lose weight with lemon
The benefits of citric acid for weight loss simply know no bounds. It helps the production of gastric juice, fights fats, and has a positive effect on metabolism. How to make lemon juice from citric acid in this situation? Very simple. You need to dilute a teaspoon of powder in a liter of water. It should be noted that natural orange juice has the same beneficial qualities, but its calorie content is much higher.
Lemon juice in cosmetology
Citrus juice will help get rid of acne and age spots on the face. If you regularly wipe your face with lemon juice, your skin will become lighter and acquire a healthy glow.
An excellent remedy against inflammation on the face is a mask of lemon juice with white clay. To get the desired effect, it is enough to leave this mixture on your face for just fifteen minutes.
You can have juice with water. These cubes are very pleasant to wipe your face after washing your face in the morning. This procedure will help make the skin matte and give it a beautiful glow.
Lemon juice against age spots
If you mix starch with lemon, you can fight age spots. You need to dilute a tablespoon of starch with lemon juice until the mixture becomes viscous. The mask is applied only to the spots for twenty minutes. Then it needs to be washed off.
If you mix lemon and hydrogen peroxide, you can easily whiten your skin. To do this, two tablespoons of peroxide are mixed with juice squeezed from half the fruit. Dip gauze into this solution and apply to the stains for half an hour. The procedure must be repeated for ten days. This solution dries the skin very much, so you will have to stock up on rich cream and fermented milk masks.
The easiest way to prepare juice is to take the fruit and squeeze the juice out of it.
Why make artificial lemon juice?
It often happens that you don’t want to cut a whole fruit just for a drop of juice. It may turn out that the necessary fruit is simply not in the kitchen, and if there is half a lemon lying around in the refrigerator, it could rot or dry out. And here the question arises, how to make lemon juice from citric acid? The recipe is quite simple. It all depends on what purpose this juice is needed for.
Citric acid has many benefits
It definitely won't rot or dry out. It does not need to be stored in the refrigerator; there is enough space for it on a shelf in the closet. The most important thing here is not to confuse it with anything. There are a lot of powders on the shelf. It will be very annoying if, for example, a pan of okroshka suffers because sugar was added instead of lemon.
The most interesting thing is that the answer to the question of how to make lemon juice from citric acid is quite simple. You just need to mix this very acid with water. It won't take more than a minute. Proportions are another matter. It all depends on the purpose of using this liquid. But the manufacturer will not affect the taste of the drink in any way, since all citric acid is the same. Its quality does not depend in any way on the place of production.
What is citric acid
How to dilute citric acid?
So, in front of you is a glass of clean water and food grade citric acid. It is important to understand that everyone has their own sensitivity, and you need to select the dosage so that it is pleasant for you. Approximately half a teaspoon per glass of water will be enough: the taste should be soft, pleasant, moderate.
Application of citric acid
In order to lose weight, it is not enough to drink water with citric acid; you also need to adhere to proper nutrition. Initially, we will determine: in the morning on an empty stomach you need to drink 1 glass of water with acid and half a glass throughout the day before each meal, ideally 20-30 minutes before. For convenience, you can take a bottle of acidified water with you to work or school.
Note: Do not exceed 35°C. It is desirable to ensure maximum contact time between the solution and the membranes, but this may be limited by increasing temperature.
Soaking the elements in a cleaning solution is effective in dissolving metal contaminants. It is recommended to carry out repeated soak/circulate cycles to achieve the best cleaning results.
The color of the solution will be green-yellow if the citric acid cleaning solution contains ferric citrate. A change in the color of the solution to dark yellow or red-brown will indicate that all the citric acid is associated with metal ions. In this case, the cleaning solution must be discharged into the sewer, prepare a fresh portion of the washing solution and continue the washing procedure.
4. Washing elements
Discard all used cleaning solution and empty the reagent bottle. Wash and completely remove residual cleaning solution from modules, pressure vessels and piping systems using source water or permeate. The easiest way to do this is to fill the reagent tank with water and then direct the flow from the return line directly into the sewer.
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