Lactic acid acts on the protein in the milk to make yoghurt thick and sour.

The starch needs to be swelled to allow the enzymes or acid to act upon it.

The acid acts as a foil to the rich meat and enhances its flavor.

The acids act like saturated fats: they raise blood cholesterol levels.

However, the hypochlorous acid itself does act directly as a disinfectant in the process.

The phosphoric acid would act as a catalyst for the formation of peptide bonds.

Here, acids act as proton donors and bases as acceptors.

The acid acts fatally in about 15 minutes.

Formic acid acts as the reducing agent in the reaction.

Not all omega-3 fatty acids act the same way in the body.