Everyday Acids You Use Without Knowing It

Lemons, limes, and oranges are packed with citric acid, giving them their zesty tang.
Vinegar contains acetic acid, the key to its sharp flavor and pickling power.
Soft drinks get their bite from carbonic acid, formed when CO₂ dissolves in water.
Yogurt owes its tang to lactic acid, produced during fermentation by bacteria.
Apples and grapes carry malic acid, contributing to their tart, refreshing taste.
Cream of tartar is rich in tartaric acid, helping stabilize whipped egg whites.
Tomatoes naturally contain citric and malic acids, giving sauces their savory brightness.
Even chocolate hides oxalic acid, adding complexity to its rich flavor.
Aspirin is derived from acetylsalicylic acid, a medicinal acid you might take for pain relief.
Many cleaning products use mild acids like citric acid to dissolve stains and mineral deposits.