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>
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A: because the light is lower than the hole, it will come in at in inclined angle. if the hole was say at the same level as the hole, it would shine straight to the other side of the box
Answer:
Explanation:
Translated:
Calculate the amount of sugar (C12 H22 O11) in the morning tea if a teaspoon contains 5g of sugar?
Given parameters
Mass of sugar = 5g
Unknown:
Amount of the sugar =?
Solution:
A mole is the amount of substance that contains avogadro's number of particles i.e 6.02 x 10²³
Therefore, to find the number of moles contained in the teaspoon of sugar we use the expression below:
Number of moles = 
Molar mass of C₁₂H₂₂O₁₁ = (12x12) + (1x22) + (16x11) = 342g/mol
Number of moles = 
= 0.015mol of sugar
or 0.015 x 6.02 x 10²³, 8.8x10²¹atoms of sugar
Nitrogen is a diatomic molecule in the VA family on the periodic table. Nitrogen has five valence electrons, so it needs three more valence electrons to complete its octet. A nitrogen atom can fill its octet by sharing three electrons with another nitrogen atom, forming three covalent bonds, a so-called triple bond.
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