It's about .0934 Liters at STP.
The answer is 360ms I hope this helps
The half cell in which the electrode gains electrons is where reduction occurs, and the half cell in which the electrode loses electrons is where oxidation occurs.
<h3><u>What is a Galvanic cell ?</u></h3>
Voltaic or galvanic cells are electrochemical devices that use spontaneous oxidation-reduction events to generate electricity. In order to balance the overall equation and highlight the actual chemical changes, it is frequently advantageous to divide the oxidation-reduction reactions into half-reactions while constructing the equations.
Two half-cells make up most electrochemical cells. The half-cells allow electricity to pass via an external wire by separating the oxidation half-reaction from the reduction half-reaction.
<h3><u>
Oxidation:</u></h3>
The anode is located in one half-cell, which is often shown on the left side of a figure. On the anode, oxidation takes place. In the opposite half-cell, the anode and cathode are linked.
<h3><u>Reduction:</u></h3>
The second half-cell, cathode, which is frequently displayed on a figure's right side. The cathode is where reduction happens. The circuit is completed and current can flow by adding a salt bridge.
To know more about processes in Galvanic cell, refer to:
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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>
