The first drink you ever made with a drink that contains an alkali like lemon is a green fruit smoothy, according to scientists.
Dr. Mary L. Gagnon, professor of food science and nutrition at the University of Texas Health Science Center, and her team conducted a study to figure out how alkali fruits taste.
The team used a chemical-free, alkaline version of the lemonade lemonade drink and found that it tasted like the lemon’s juice, but with a milder acidity.
The alkaline lemonade was actually more acidic than a standard lemonade and a drink made with it is just as tart, according the study, published in the Journal of Agricultural and Food Chemistry.
Drinkable lemonade is a common dessert drink, and there are many varieties available, like the limeade lemon, limeade drink, lime-lime, lime juice, lemonade soda, lemon sherbet, and lemon ice-cream.
The lemonade contains a chemical known as acid phosphatase that releases carbon dioxide when it is heated and that is what makes a drink alkaline.
It also contains an enzyme called the kinase inhibitor, which releases carbonate ions when the pH is too low.
“You can find these compounds in many other drinks and foods, but in this case they’re more readily found in lemon juice,” said Dr. Gaguon.
“They’re like the little carbon dioxide factories that you can find in fruit and vegetables.”
The researchers said the enzyme inhibitors released carbonate ionized ions and that carbonate, carbonate citrate and citrate ions are the same ions that are found in alkali drinks.
“When you put the acidity and acidity-rich drinks into a pH-neutral solution, you get a pH of 5.0,” Dr. L.
Gagnon said.
“So if you put in a pH 3.6 drink, it’s a pH that is probably 3.7.
You get these acids and you get these carbonates, and that’s what’s causing this effect.”
While acidic drinks can be tart and may be very bitter, Dr. K.T. Dickson, a professor of nutritional sciences at the Georgia Institute of Technology, said it’s important to understand what’s in the drink before you make it.
“There are a lot of different acids in citrus fruits, and the acidic ones tend to be more acidic,” Dr Dickson said.
“You can have a drink with lemon and then a lemon with lemonade, and then you can have lemonade with lemon.”
Dr. Gaconello said it can be tricky to figure it out, but she said the alkali-rich drink is still the easiest to make.
“If you have a lemonade without the acid, it won’t be as delicious as a lemon,” she said.
Dr Gagnons research has been published in The Journal of Food Science.
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