Answer:
True
Explanation:
A mole is defined as a certain amount of a unit. Such as atoms or molecules.
for it to be balanced in this case would be " <em>4</em> C6H6 + <em>6</em> CI2 = <em>3</em> C6H5CI + <em>9</em> HCI" therefore it's be a <u>Double Replacement</u>
Write procedural steps that allow you to demonstrate the sun's role in the water cycle using common material - for each explain what you are modeling and how the materials you have chosen represent nature.
Using the accepted value for the volume of 1 gram of water at the temperature of the room that you reported above, what is the accepted value for the density of water
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>
Hence, concentration of base is 1.17 M
