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>
As you move across a period, the atomic mass increases because the atomic number also increases. ... The atomic mass for any given atom mainly comes from the mass of the protons and neutrons.
The formula for water is H2O so there would have to be two Hyrdogens and one oxygen. Therefore it would be 4g of Hydrogen and 16g of Oxygen leaving you with 20g. The answer is D.
