Sulfuric Acid is commonly used in the food industry for applications such as pH adjustment to inhibit growth of bacteria and microbes.

Electronic grade sulfuric acid majorly find applications in cleaning and etching of semiconductors and PCBs. It is the most common and widely used specialty wet chemical used in specific and customized electronic applications in the semiconductor industry.

Sulfuric Acid, 98% Food Grade is a dense, clear-to-slightly turbid, colorless to off-white, corrosive, oily liquid, miscible with water in all proportions with evolution of heat on mixing. It is used in the food industry as a pH control agent and processing aid.

Sulfuric acid can be used as a component when creating other useful acids such as hydrochloric acid and nitric acid. It can also be used to create synthetic detergents, pigments and dyes, and sulfate salts. It is also widely used in processing metals.

Sulfuric acid is a colorless oily liquid. It is soluble in water with release of heat. It is corrosive to metals and tissue.

By far the largest amount of sulfuric acid is used to make phosphoric acid, used, in turn, to make the phosphate fertilizers, calcium dihydrogenphosphate and the ammonium phosphates. It is also used to make ammonium sulfate, which is a particularly important fertilizer in sulfur-deficient.

In various concentrations the acid is used in the manufacture of fertilizers, pigments, dyes, drugs, explosives, detergents, and inorganic salts and acids, as well as in petroleum refining and metallurgical processes.

sulfuric acid: Concentrated Sulfuric Acid Concentrated sulfuric acid is a weak acid (see acids and bases) and a poor electrolyte because relatively little of it is dissociated into ions at room temperature. When cold it does not react readily with such common metals as iron or copper.

Actually, highly diluted sulfuric acid is an approved acidifying agent and is approved as a food additive in Europe under number E513. Producers utilize the decomposing effect of the acid which, in its concentrated form, can decompose proteins and carbohydrates.

Dried fruit: especially dried peaches, apricots, sultanas, and figs. Certain vegetables: particularly asparagus, broccoli, Brussels sprouts, red cabbage, leeks, onion, radishes, turnip tops, and watercress.