Acids are the tangy imli in your chutney, bases are the softening chuna on betel leaves, and salts are just what’s left when they meet—like the namak in your pickle. Litmus paper? Think of turmeric: it turns red with soap (a base) in my kitchen, not with lemon! And baking soda? That gentle base makes my papads puff up, while plaster of Paris... well, that I know from fixing my studio wall, setting hard like a stubborn rhythm.
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