Final answer:
Cooking vegetables in acid can result in the loss of water-soluble vitamins, change the color and taste of vegetables, and contribute to the sour taste of certain foods.
Step-by-step explanation:
Cooking vegetables in acid can have various effects. One of the effects is that water-soluble vitamins such as B and C dissolve into the water when a vegetable is boiled with acid, and are then lost when the water is discarded. This means that the vegetables may lose some of their nutritional value when cooked in acid. Additionally, acids can change the color and taste of vegetables, and acids found in foods like citrus fruits and vinegar can contribute to their sour taste.