Final answer:
Acidic compounds can cause the acid effect in cut fries. Mayonnaise is a myth in this context as it is too acidic to foster bacterial growth unless contaminated. Acid solutions involve the presence of H+ ions, which can influence reactions.
Step-by-step explanation:
Exposure to acidic compounds can cause the acid effect to appear in cut fries. In the case of cut fries, if they were to be exposed to an acid, such as citric acid from a sliced orange, this could cause them to react and exhibit the acid effect.
However, it is a myth that mayonnaise can cause the acid effect in cut fries. Mayonnaise is acidic and does not provide a hospitable environment for bacteria growth unless contaminated or mixed with other substances that reduce its acidity.
In a broader chemical context, when discussing reactions that occur in an acid solution, the presence of H+ ions is accounted for, which suggests that an acidic environment can influence the occurrence of certain reactions.