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History & Source
A colorless, crystalline organic compound belonging to the
family of carboxylic acids, present in practically all plants and in many animal
tissues and fluids. It is one of a series of compounds involved in the
physiological oxidation of fats, proteins, and carbohydrates to carbon dioxide
and water (see (tricarboxylic acid cycle).
First isolated from lemon juice by a Swedish chemist, Carl
Wilhelm Scheele, in 1784, citric acid is manufactured by fermentation of cane
sugar or molasses in the presence of a fungus, Aspergillus niger. It is
used in confections and soft drinks (as a flavoring agent), in metal-cleaning
compositions, and in improving the stability of foods and other organic
substances (by suppressing the deleterious action of dissolved metal salts).
Bath Bombs or Bath
Fizzies
There are literally 100's of bath bombs recipes to be found on the
Internet. Rather than repeat a lot of work other people have done, try a a quick
search on the net for Bath Bomb recipes.
Other great sources are
http://www.ncf.ca/~aj471/BathBombs.html
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