If you took high school chemistry, you probably did a simple experiment in which you dipped pH test paper into beakers bearing various liquids and watched the strip change colors. If it was acidic, the paper turned toward the red end of the color spectrum; if it was basic, it darkened toward the violet end.
If you took more advanced chemistry, you might have learned that bases are substances that can donate electron pairs, and that acids are substances that can accept them. The point is that the two types of chemicals are polar opposites. Until now, according to researchers at the University of California-Riverside, who have successfully made acidic compounds act like bases.
In almost any pantry, pickles are a staple. A wide variety of fruits and vegetables are preserved using salt and acid, although the classic cucumber has become ubiquitous enough to earn the simple default name of "pickle." Pickling is a preservation technique that dates back to ancient history. Every culture has its own version of the pickle, ranging from Mexico's pickled jalapeno pepper to Korea's kimchi. Pickles are often used as a flavor accent, garnishing a meal rather than acting as the main focus.