When we convert the given mass in grams and volume in liters to m/v percent, we recall that m/v percent is expressed as grams/100 milliliters. In this case the expression becomes (50 grams/ 2500 L)*(0.1L/100ml), that is equal to 0.002 grams/ 100 mL. Hence the the concentration is equal to 0.2 m/v percent.
Molality=mol/kg
342/171
=2m
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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>
1 mole contains = 6.02x10^23 atoms. 0.31mole contains = 0.31x6.02x10^23 = 1.8662x10^23.
Answer: I have no idea what kind of question this is, but I'm assuming it's a true or false question, and this is true. Although the north-bound pole is south-seeking, a compass would eventually draw you to the North Pole.
Explanation:
