The powder is made through a chemical reaction (saponification) between an alkaline base with oils is to be expected that there will always be a residual alkali. PH around <span>11.5
hope this helps!
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The answer would be step three but not positive this is correct hope this helps
The most common reaction that causes spoilage isn't a reaction at all. Molds and Bacteria are attracted to the easily found presence of water in the fruit. They find a natural place to reproduce and what they do causes spoilage.
Very few sources talk about the chemical changes that take place. If you put fruit in a refrigerator it slows the spoiling process down. That means that the chemical reaction has to be endothermic (it requires heat to occur)
The process of spoilage is speeded up by bananas for example, giving up Ethylene gas. You do not want to put a banana with tomatoes, because tomatoes are very sensitive to Ethylene. (It's OK to eat them together. They make a terrific salad. Yum).
I cannot find a definitive source that connects all this together, but the conduct of the fruit in refrigerators confirms what I am saying.
Spoilage is a very complex reaction and interaction with the environment. I have given you a hint of what happens but you should search it out to convince yourself of the outcome.
<span>When an ice cube is placed on a kitchen counter, heat will flow from the ice cube to the counter, causing the molecules in the counter to move more slowly. The molecules of the counter move more slowly because the heat transferred to them from the ice has reduced their kinetic energy.</span>
