Dermastir Lemon

The lemon (Citrus limon) is a hybrid citrus tree of cultivated origin. The fruit are used primarily for their juice, though the pulp and rind (zest) are also used, primarily in cooking or mixing. Lemon juice is about 5% citric acid, which gives lemons a sour taste and a pH of 2 to 3. This acidity makes lemon juice a cheap, readily available acid for use in educational chemistry experiments.
Description
A lemon tree can grow up to 6 m (20 ft), but they are usually smaller. The branches are thorny, and form an open crown. The leaves are green, shiny and elliptical-acuminate. Flowers are white on the outside with a violet streaked interior. On a lemon tree, flowers and ripe fruits can be found at the same time. The lemon fruit are a bright yellow.
There are several varieties of lemon including Eureka, Lisbon and the Meyer lemon, which is thought to be a hybrid.

Cultivation
Lemons grow in tropical and sub-tropical climates and cannot withstand frosts and very cold temperatures. Their favored temperature is between 15-30 c (60-85 f). They thrive in fertile soils and ample quantities of sunlight. Propagation is often by grafting as the stock is vulnerable to cankers and dry rot.
Lemons are grown commercially in Spain, Portugal and other Mediterranean countries, Argentina, Brazil and the United States. They can be grown as plants in the garden as well as in containers if they are pruned to keep a small form.

History
Both lemons and limes are regularly served as lemonade or limeade, its equivalent, or as a garnish for drinks such as iced tea or a soft drink, with a slice either inside or on the rim of the glass. Only lemons, however, are used in the Italian liqueur Limoncello. a wedge of lemon is also often used to add flavor to water.
Lemon juice is typically squeezed onto fish dishes; the acidic juice neutralizes the taste of amines in fish by converting them to nonvolatile ammonium salts.

In addition, lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyze the tough collagen fibers in the meat (tenderize the meat). The juice, however, is not an effective antibiotic, as is commonly thought.
Lemon juice is also sprinkled on cut fruit, such as apples, to prevent oxidation which would otherwise rapidly darken the fruit, making it less appetizing. Some people like to eat lemons as fruit, however water should be consumed afterwards to wash the citric acid and sugar from the teeth, which might otherwise promote tooth decay. It can be used on its own or with oranges to make marmalade.
100 milliliters lemon juice contain approximately 50 milligrams of vitamin c and 5 grams citric acid.
There is a belief in Ayurvedic medicine that a cup of hot water with lemon juice in it tonifies and purifies the liver.