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givi [52]
3 years ago
11

What are some milk products made from lactic acid fermentation?

Chemistry
1 answer:
Nadusha1986 [10]3 years ago
8 0
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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3 years ago
A helium balloon has a volume of 17.3 L
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15.28 L

Explanation:

Use combined gas law and rearrange formula

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The aldol condensation involves nucleophilic attack of an enolate to a carbonyl. Use the pop-up menus to identify the total numb
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Aldol condensation involves the reaction of an acid or base with a carbonyl group producing a nucleophile that attacks another carbonyl compound  to yield a β-hydroxyaldehyde or β-hydroxyketone compound.

<h3>What is aldol condensation?</h3>

The aldol condensation is a reaction in organic chemistry in which there is a reaction between an acid or base and a carbonyl group which then serves as the nucleophile that attcks a second carbonyl to yield a β-hydroxyaldehyde or β-hydroxyketone compound.

The aldol condensation may be acid catalysed or base catlysed. The question is incomplete hence the complete mechanimsms can not be decuced.

Learn more about aldol condensation: brainly.com/question/9415260

3 0
2 years ago
A reaction was suppose to produce 20 L of gas. Only 12 litters of gas were produced in the lab. What is the percent yield for th
pogonyaev

Answer:

\boxed {\boxed {\sf 60 \%}}

Explanation:

Percent yield is a ratio of the actual yield to the theoretical yield. It is found using this formula:

\% \ yield= \frac {actual \ yield}{theoretical \  yield} *100

The actual yield is 12 liters, because that was actually produced in the lab.

The theoretical yield is 20 liters, because that was the expected yield.

\% \ yield= \frac {12 \ L}{20\ L} *100

\% \ yield= 0.6*100

\% \ yield= 60

For this reaction, the percent yield is 60%.

5 0
2 years ago
Compare and contrast 10kg of melting ice and 1kg of freezing water address temperature heat flow thermal energy what is the simp
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Answer:

10 kg of ice will require more energy than the released when 1 kg of water is frozen because the heat of phase transition increases as the mass increases.

Explanation:

Hello!

In this case, since the melting phase transition occurs when the solid goes to liquid and the freezing one when the liquid goes to solid, we can infer that melting is a process which requires energy to separate the molecules and freezing is a process that releases energy to gather the molecules.

Moreover, since the required energy to melt 1 g of ice is 334 J and the released energy when 1 g of water is frozen to ice is the same 334 J, if we want to melt 10 kg of ice, a higher amount of energy well be required in comparison to the released energy when 1 kg of water freezes, which is about 334000 J for the melting of those 10 kg of ice and only 334 J for the freezing of that 1 kg of water.

Best regards!

7 0
3 years ago
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