<h2>Acetic Acid</h2>
Explanation:
- Initial alcohol that is formed from methane is methanol that can be converted to acetic acid.
- Methanol in presence of
and hydrogen gas gets oxidized to acetic acid with the release of water.
Hence, compound A will be Acetic acid.
→ 
- The acetic acid formed can be transformed into -
→ 
The product formed is methane and carbon monoxide.
2. → 
The product formed is formaldehyde and water.
3. 
→ 
The product formed is sodium acetate, carbon dioxide, and water.
<h3><u>Answer;</u></h3>
3.64 moles
<h3><u>Explanation;</u></h3>
From the equation;
2Cu + O2 → 2CuO
Mole ratio of Cu : CuO = 2: 2 equivalent to 1: 1
Moles of CuO = 3.64 Moles
Therefore;
moles of Cu will be ;
3.64 × 1 = 3.64 moles
Moles of Cu = <u>3.64 moles </u>
Deposition is the correct answer if I believe so
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>
Answer:
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