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>
2NH₃(g) + CO₂(g) → CO(NH₂)₂(s) + H₂O(l)
is the balanced equation for the synthesis of urea.
[H+] in first brand:
4.5 = -log([H+])
[H+] = 10^(-4.5)
[H+] in second brand:
5 = -log[H+]
[H+] = 10^(-5)
Difference = 10^(-4.5) - 10^(-5)
= 2.2 x 10⁻⁵
The answer is A.
Answer:
Heat energy is the result of the movement of tiny particles called atoms, molecules or ions in solids, liquids and gases. Heat energy can be transferred from one object to another. the transfer or flow from one object to another is called heat.
hopefully this helped :3
Answer: the new force will be 1/9 of the original force
Explanation: Please see attachment for explanation
