Citrus fruits may taste sour because they are . acidic basic neutral too ripe

A. acidic

Explanation:

Citrus fruits may taste sour because they are acidic. They have citric acid and ascorbic acids.

See explaination

Explanation:

Going by the clues that it is between Silver Flouride (AgF) and Sodium Fluoride (NaF) and since it is an aqueous solution , the 1 liter bottle is likely to be Sodium Chloride( NaCl). Going by the reaction,

AgF + NaCl= AgCl + NaF

Here, the color of AgCl is white, hence the solution cannot be AgCl.

Determination of NaCl

Determination of NaCl can be done by Mohr's Method or Volhard's method. But results in Volhard's method are more accurate . Its uses the method of back titration with Potassium Thiocynate which forms a AgCl precipitate . Prior to titration,excess AgNO3 ( The problem also has a clue that excess reagents are present in the lab ) is added to the NaCl solution so that all the Cl- ions react with Ag+. Fe3+ is then added as an indicator and the solution is titrated with KSCN to form a silver thiocyannite precipitate (AgSCN). Once all the silver has reacted, a slight excess of SCN- reacts with Fe3+ to form Fe(SCN)3 dark red complex. The concentration of Cl- is determined by subtracting the titer findings of Ag+ ions that reacted to form AgSCN from the Ag NO3 moles added to the solution. This is used because pH of the solution is acidic. If the pH of solution is basic, Mohr's method is used.

Reactions

Ag+ (aq)+ Cl-(aq) = AgCl(aq)

Ag+(aq) + SCN-(aq) = AgSCN(aq)

Fe3+(aq) + SCN-(aq) = [FeSCN]2- (aq)