Answer the following question given this paragraph: 

Chemistry in Everyday Life Culinary Aspects of Chemistry Cooking is essentially synthetic chemistry that happens to be safe to eat. There are a number of examples of acid-base chemistry in the culinary world. One example is the use of baking soda, or sodium bicarbonate in baking. NaHCO3 is a base. When it reacts with an acid such as lemon juice, buttermilk, or sour cream in a batter, bubbles of carbon dioxide gas are formed from decomposition of the resulting carbonic acid, and the batter “rises. ” Baking powder is a combination of sodium bicarbonate, and one or more acid salts that react when the two chemicals come in contact with water in the batter. Many people like to put lemon juice or vinegar, both of which are acids, on cooked fish (Figure 14.15). It turns out that fish have volatile amines (bases) in their systems, which are neutralized by the acids to yield involatile ammonium salts. This reduces the odor of the fish, and also adds a “sour” taste that we seem to enjoy.


Q: Why does the fish odour diminish when you put lemon juice over cooked fish?

 Choices:

- due to oxidation

- due to evaporation

- due to acidification

- due to neutralization

A:
due to neutralization
