Talk:Lemon

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Lemon was a good articles nominee, but did not meet the good article criteria at the time. There may be suggestions below for improving the article. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.

Article milestones
Date	Process	Result
December 27, 2006	Good article nominee	Not listed

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Suggested changement

Please remove the senseless "in a clear glass vial"-description, thanks.--178.197.236.241 (talk) 22:39, 20 May 2014 (UTC)[reply]

We are given the drum on how the Emperor of Narnia channels his chakra with lemon juice, and that 9/10 aroma therapists perform bizarre sex acts with large and unusually shaped lemons, but we hear nothing in terms of basic chemistry. The pH of fresh juice is 2. FWIW; essential oil is a rather old fashioned term, and is any olefinic organic oil than only dissolves in alcohol. They usually have a high BP (>160 C) and a very low smell and taste threshold.220.244.74.34 (talk) 03:54, 27 August 2014 (UTC)[reply]

Tautology in marinade description and other indicators of poor quality

Re: "It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked." Collagens are structural proteins - please insert link to collagen page. Proteins are denatured by hydrolysis which can be achieved by lowering the pH. Acid and low pH are the same thing. Hence,'hydrolyse collagen' and 'denature proteins' are the same thing. And it is a run on sentence too. Suggested sentence cleaving off that about fish: When meat is marinated with lemon juice the acid partially hydrolyzes tough collagen [add link] fibers, tenderizing the meat, but this denaturation of proteins can cause the meat to dry out when cooked.

Most of the time I don't think this is true or at least it only dries out the steak surface protecting the meat inside - hence everyone else says marinating makes for a juicy steak. I think someone's theory is getting in the way of common experience and normal use.

This page is semi-protected but it is one of weakest pages about one of easiest topics. If people are going to block editing they could at least check it for common sense at the time and smooth out some of the formatting (like that of cultivar and variety names). There is nothing more enticing for editing than a clearly inadequate page.

Some of it is meaningless and unhelpful like this: "Lemons left unrefrigerated for long periods of time are susceptible to mold."

And this is the sole entry under Growing lemons: "Lemons are often grafted to more vigorous rootstocks".

I think the page should be unprotected so there is a chance of it being improved.Ericglare (talk) 09:19, 2 September 2014 (UTC)[reply]

Lemon weight

The lemon article lacks some weight of lemons.

Qwertyxp2000 (talk) 21:18, 12 November 2014 (UTC)[reply]

Why did such an acidic fruit evolve?

Lemon juice is pretty acidic, around pH = 2. A question I'd like to see the article address is what is the evolutionary advantage to such a sour fruit? I thought most fruits evolved as a seed distribution mechanism; animals would eat the fruit and excrete the seeds at remote locations, spreading the plant. But most fruits are sweet and sugary; I find it hard to imagine an animal enjoying the flesh of a lemon. Are there animals or bird species in its original habitat which prefer its acidic flesh? Thanks. --Chetvorno^TALK 09:21, 30 April 2015 (UTC)[reply]

Lemon OIL: pH? How much Citric Acid in it? None?

This page kind of claims the oil has no acid: http://whiff-love.com/2013/11/lemon-juice-lemon-essential-oil/ 88.192.241.136 (talk) 18:01, 2 September 2015 (UTC)[reply]