Bill Velek <billvelek@alltel.net> writes:[color=blue]
>
> Hi, Pierre. I'm not a chemist so I don't know how the two compare.[/color]

They are pretty much the same thing once put in a biological liquid.
Citric acid will react with weak bases to form citrates.

The acidity of citric acid is probably irrelevant (the quantities in
question will not affect the pH); instead, it is the ability of citrate to
grab trace contamination by metals such as iron and copper that is useful:
by removing such metals, it inhibits the ability of some bacteria (and
loose enzymes) to spoil foodstuffs.

Pierre
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