153g/mols I think this is the answer but not 100% sure.
Its most significant when all other forces are absent
Answer & explanation:
Canned fruits and vegetables generally have a high acidity and salinity content, in order to prevent the product from spoiling, in addition to enhancing its flavor.
The cream-based sauce started to curdle due to the acidity present in the canned tomatoes.
By lowering the pH of dairy products, a protein in them called casein begins to clot. It is this clotting of the casein that causes the cream-based sauce to curdle.
Answer:
D
Explanation:
From periodic table : proton number 19 corresponds to K (potassium)
which is very reactive with water
