The presence of lactic acid, produced during the lactic acid fermentation is responsible for the sour taste and for the improved microbiological stability and safety of the food. This lactic acid fermentation is responsible for the sour taste of dairy products such as cheese, yoghurt and kefir.
1.<span>Western world: yogurt, sourdough breads, sauerkraut, cucumber pickles and olives.
2.</span><span>Middle East: pickled vegetables.
3.</span><span>Korea: kimchi (fermented mixture of Chinese cabbage, radishes, red pepper, garlic and ginger)
4.</span><span>Russia: kefir.
5.</span><span>Egypt: laban rayab and laban zeer (fermented milks), kishk (fermented cereal and milk mixture)
6.</span><span>Nigeria: gari (fermented cassava)
7.</span><span>South Africa : magou (fermented maize porridge)
8.</span><span>Thailand : nham (fermented fresh pork)
9.</span><span>Philippines : balao balao (fermented rice and shrimp mixture)
</span><span>Lactic acid fermentation also gives the sour taste to fermented vegetables such as traditionally cultured sauerkraut and pickles. The sugars in the cabbage are converted into lactic acid and serve as a preservative.</span>
Wind affects pollution because it moves it, the wind carries the pollution and move it somewhere else
The answer I believe is genus
The volume is 19.76987448 by taking the known variables mass=18.9g and density=0.956g/ml
To get volume you divide the mass by the density which gives you about
19.77 ml in volume
Answer:
Electrons, with a charge of -1.
Explanation:
The nucleus of the atom is composed of protons and neutrons.
The nucleus is where the bulk of the mass of an atom is found.
Electrons orbit the nucleus in various energy levels.
Protons have a charge of +1, neutrons have no charge, and electrons have a charge of -1.
