CSEC Chemistry · May/June 2017 · Paper 1 · Question Q20
The pH of fresh sugar cane juice, which is usually 5.0–5.5, can be changed to 7.5–8.0 for more efficient processing by adding
- (A)acetic (ethanoic) acid,
\text{CH}_3\text{CO}_2\text{H} - (B)sodium chloride,
\text{NaCl} - (C)slaked lime,
\text{Ca(OH)}_2 - (D)limestone,
\text{CaCO}_3
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