citric acid

citric acid /cit·ric ac·id/ (sit´rik) a tricarboxylic acid obtained from citrus fruits that is an intermediate in the tricarboxylic acid cycle; it chelates calcium ions and prevents blood clotting and functions as an anticoagulant for blood specimens and for stored whole blood and red cells. It is also used in the preparation of effervescent mixtures and as a synergist to enhance the action of antioxidants.

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cit·ric acid (strk)

n.

A colorless translucent crystalline acid principally derived by fermentation of carbohydrates; an intermediate in metabolism.

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citric acid,

n a white, crystalline, organic acid freely soluble in water and alcohol. It can be extracted from citrus fruits or through a fermentation of sugars. It is a key intermediary in metabolism. See also citric acid cycle.

citric acid cycle,

n a sequence of enzymatic reactions involving the metabolism of carbon chains of sugars, fatty acids, and amino acids to yield carbon dioxide, water, and high-energy phosphate bonds. Also called
Krebs' citric acid cycle or
tricarboxylic acid cycle.

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citric acid

a tricarboxylic acid occurring in citrus fruits and acting as an antiscorbutic and diuretic. It functions as an anticoagulant in the blood preservatives, acid citrate dextrose and citrate phosphate dextrose. See also citrate.

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citric acid cycle

see tricarboxylic acid cycle.