An alpha particle is identical to a helium atom that has been stripped of its two electrons
Vinegar is aceti acid diluted in water.
The reaction of vinegar with sodium hydroxide is:
CH3COOH + NaOH ---> CH3COONa + H2O
That is an acid-base reaction.
The speed of reaction is proportional to the concentrations of the reactants.
Then, given thatn when you dilute the vinegar you decrease the concentration of CH3COOH, the rate of reaction will decrease.
Answer: decrease the rate of reaction.
Answer:
by watching and writing down the information that is provided
Explanation:
Answer: assume pathogens are present and treat the samples accordingly
Explanation:
When investigators are unable to conclusively ascertain the source of a biological sample found at a crime scene, the correct thing to do is to treat it as if pathogens are present in it and handle it according to set rules on how to handle pathogens.
This is done to ensure that if a pathogen is indeed present, it would not cause a health emergency by infecting those who come in contact with the samples at the scene.
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>
