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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The answer is (a) 30g. Zinc = 30. 1 mole = 30 x 1 = 30g
If you were to compare the mass of the products and reactants in a reaction, you would find that the mass of the products is <span>equal to the mass of the reactants.</span>
The % composition when 10g of magnesium combine with 4g of nitrogen is 71.43% magnesium and 28.57 % nitrogen
calculation
% composition = mass of an element / total mass x100
mass of magnesium = 10 g
mass of nitrogen = 4g
calculate the total mass used
= 10g of Magnesium + 4 g of nitrogen = 14 grams
% composition for magnesium is therefore = 10/14 x100 = 71.43 %
% composition for nitrogen is therefore = 4 /14 x100 = 28.57 %
