acid salt

As a 7-year-old at the beach, he popped a yellow datterino tomato in his mouth, salty from the seawater, and the mix of acid, salt and sweetness, he recalled, opened up his senses to a new universe filled with flavors.

It’s this addicting blend of umami, acid, salt — a lot of salt — and just a touch of sweetness.

Whisenhunt is fond of salads and pickled things, and he manipulates textures, acid, salt and heat effectively.

We shall find how different is the meaning attached in modern chemistry to these terms, acid salt, alkaline salt, neutral salt, from that which our predecessors gave to their sal acidum, sal alkali, and sal neutrum.

When the product of such an action was neutral—that is, had no sour taste, no soapy feeling to the touch, no action on vegetable colours, and no action on acids or bases—he called that product a neutral salt; when the product still exhibited some of the properties of acid, e.g. sourness of taste, he called it an acid salt; and when the product continued to exhibit some of the properties of alkali, e.g. turned vegetable reds to blue, he called it an alkaline salt.