The pH of milk lowers as it turns into curd due to the formation of lactic acid.
Fresh milk is considered to be slightly acidic, having a pH lower than 7. Milk is converted into curd, the thickened or solid part of milk after the milk sours, through the process of fermentation. The lactic acid bacteria, such as Lactobacillus, converts lactose or the sugar present in milk into lactic acid, causing the milk to taste sour. The increase in the concentration of lactic acid results in the increase of hydronium ions which lowers the pH of the milk.
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Answer:
154 g
Explanation:
Step 1: Write the balanced decomposition equation
2 NaN₃(s) ⇒ 2 Na(s) + 3 N₂(g)
Step 2: Calculate the moles corresponding to 79.5 L of N₂ at STP
At STP, 1 mole of N₂ occupies 22.4 L.
79.5 L × 1 mol/22.4 L = 3.55 mol
Step 3: Calculate the number of moles of NaN₃ needed to form 3.55 moles of N₂
The molar ratio of NaN₃ to N₂ is 2:3. The moles of NaN₃ needed are 2/3 × 3.55 mol = 2.37 mol.
Step 4: Calculate the mass corresponding to 2.37 moles of NaN₃
The molar mass of NaN₃ is 65.01 g/mol.
2.37 mol × 65.01 g/mol = 154 g
Answer:
The correct answer is D
Explanation:
Many substances hold their molecules together in the liquid or solid bosom. This is due, in addition to the pressure and temperature conditions, by the forces of Van der Waals. These are still produced in nonpolar molecules by the movement of electrons through the molecules; in extremely short periods of time, their electrons "charge" towards one end of the molecule, producing small dipoles and keeping the molecules very close to each other.
I think the answer is a pure substance
